Spicy Honey-Ginger Chicken Bowls (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 ½ lbs boneless, skinless chicken breasts or thighs, cubed
02 -
1 tablespoon + ⅓ cup tamari or soy sauce (divided)
03 -
2 tablespoons orange juice
04 -
1 tablespoon cornstarch (or arrowroot powder)
05 -
2 tablespoons extra virgin olive oil
06 -
Black pepper, to taste
→ For the Spicy Honey-Ginger Sauce
07 -
¼ cup honey
08 -
2–3 tablespoons chili paste (adjust for spice level)
09 -
2 cloves garlic, chopped
10 -
1 tablespoon fresh ginger, chopped
11 -
2 tablespoons orange juice
→ For Serving
12 -
3–4 cups cooked rice
13 -
Sliced cucumber
14 -
Sliced avocado
15 -
Kimchi
16 -
Crispy fried wontons
→ For the Yum Yum Sauce
17 -
⅓ cup olive oil mayo
18 -
2 tablespoons ketchup
19 -
1 tablespoon Worcestershire sauce
20 -
1 teaspoon seasoned salt
21 -
¼ teaspoon cayenne pepper
# Instructions:
01 -
Preheat oven to 425°F (220°C)
02 -
On a large baking sheet, toss chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with black pepper and sprinkle cornstarch over chicken, lightly tossing to coat. Drizzle with olive oil
03 -
Bake chicken for 15 minutes
04 -
While chicken bakes, whisk together ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger
05 -
After 15 minutes, pour two-thirds of the sauce over the chicken, tossing to coat. Return to oven and bake for another 5 minutes, or until fully cooked
06 -
Broil for 1-2 minutes to char the edges for extra flavor. Drizzle remaining sauce over chicken if desired
07 -
In a small bowl, mix together mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper
08 -
Divide cooked rice into bowls. Top with chicken, sliced cucumbers, avocado, and kimchi. Add crispy fried wontons for crunch. Drizzle with Yum Yum sauce
# Notes:
01 -
Can substitute chicken with shrimp, tofu, or beef
02 -
Adjust chili paste amount for desired spice level
03 -
Leftovers keep well for 3-4 days in the refrigerator