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Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce

A nutritious and delicious one-pan meal featuring sweet, spicy, and savory notes, topped with a creamy yum yum sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Breast
  • 1/4 cup Soy Sauce
  • 2 tablespoons Honey
  • 1 teaspoon Ground Ginger
  • 3 cloves Garlic Cloves, minced
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
For the Yum Yum Sauce
  • 1/2 cup Mayonnaise
  • 1 tablespoon Sriracha Sauce
  • 1 tablespoon Ketchup
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
For Serving
  • 2 cups Rice, uncooked Cook according to package instructions.
  • 1 cup Diced Pineapple Cook until caramelized.
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Green Onions, chopped

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix together the soy sauce, honey, ground ginger, minced garlic, red pepper flakes, salt, and black pepper.
  3. Add the chicken breast to the marinade and let it sit for 15-20 minutes.
Cooking
  1. Place the marinated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
  2. In a small bowl, make the yum yum sauce by combining the mayonnaise, sriracha sauce, ketchup, paprika, garlic powder, and onion powder. Mix well and refrigerate until ready to use.
  3. Cook the rice according to package instructions.
  4. In a separate pan, cook the diced pineapple until caramelized.
  5. Once the chicken is cooked, slice it into strips.
Assembly
  1. Divide the rice among serving bowls, top with sliced chicken, caramelized pineapple, chopped cilantro, and green onions.
  2. Drizzle the yum yum sauce over the bowls and serve hot.

Notes

Leftovers can be stored in the fridge for 3-4 days in an airtight container, or frozen for up to 2 months. For a vegan version, substitute chicken for chickpeas or tofu and use vegan mayo.