If you have been craving a dish that’s packed with bold flavors, vibrant textures, and just the perfect amount of heat, look no further than this Spicy Chicken Yum Yum Rice Bowls Recipe. It’s one of those meals that instantly brightens your day with tender, juicy chicken marinated to perfection, nestled atop fluffy jasmine rice, and complemented by crisp veggies and that irresistibly creamy, tangy yum yum sauce you’ll want to drizzle on everything. This recipe combines simple ingredients into a spectacularly satisfying bowl that feels like a warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this Spicy Chicken Yum Yum Rice Bowls Recipe plays an essential role, blending together diverse textures and layers of flavor that make every bite memorable. From the savory marinade to the fresh, crisp toppings, these staples come together beautifully.
- 1 lb boneless, skinless chicken thighs or breasts: Choose thighs for juicier meat or breasts for leaner protein, cut into bite-sized pieces to soak up flavor quickly.
- 2 tablespoons soy sauce: Adds that perfect salty umami foundation to the marinade.
- 1 tablespoon sriracha or chili garlic sauce: Brings the signature spicy kick that makes this dish sing.
- 1 tablespoon honey: Balances the heat with a touch of natural sweetness and helps caramelize the chicken.
- 1 tablespoon rice vinegar: Adds a punch of acidity to cut through richness and brighten flavors.
- 1 tablespoon sesame oil: Infuses a toasty aroma and nutty essence that’s essential for Asian-inspired dishes.
- 2 cloves garlic, minced: Packs a fragrant, pungent punch to deepen the savory profile.
- 1 teaspoon grated fresh ginger: Adds zesty warmth and subtle spice.
- 2 cups cooked jasmine or basmati rice: The fluffy, fragrant base that anchors the bowl.
- 1 cup shredded carrots: Brings sweetness and crunch for texture contrast.
- 1 cup thinly sliced cucumber: Offers a cool, refreshing bite to balance the spice.
- 1 avocado, sliced: Adds creamy richness and healthy fats for a luxurious mouthfeel.
- 2 green onions, chopped: Provide a mild oniony pop and fresh green color.
- Sesame seeds for garnish: Sprinkle on top for nuttiness and visual appeal.
- For the Yum Yum sauce:
- ½ cup mayonnaise: The creamy base that unites all the sauce’s flavors.
- 1 tablespoon ketchup: Adds subtle sweetness and a slight tang.
- 1 tablespoon rice vinegar: Brightens with acidity.
- 1 teaspoon garlic powder: Infuses savory depth.
- 1 teaspoon sugar: Balances the tang and spice perfectly.
- ½ teaspoon paprika: Provides a smoky warmth.
- 1–2 teaspoons sriracha (to taste): Adjust for your preferred heat level.
- 1–2 tablespoons water to thin: Achieves perfect sauce consistency.
How to Make Spicy Chicken Yum Yum Rice Bowls Recipe
Step 1: Marinate the Chicken
Start by whisking together soy sauce, sriracha, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. This marinade is your flavor powerhouse and ensures each bite is juicy and bursting with spice and umami. Toss the chicken pieces in this mixture, coating them well, and let them marinate for at least 15 minutes. This is a key step that allows the chicken to soak up all those nuanced flavors.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat and add the marinated chicken pieces. Cook them for about 6 to 8 minutes, stirring occasionally to get an evenly caramelized sear on all sides. The honey in the marinade will help create a beautiful glaze as the chicken cooks, locking in moisture and flavor. Once cooked through, remove the pan from heat and set aside.
Step 3: Prepare the Yum Yum Sauce
While the chicken is cooking, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, sugar, paprika, and sriracha in a small bowl until smooth. Add water gradually to thin the sauce to your preferred consistency—whether you like it thick for dolloping or more pourable for drizzling. This creamy yum yum sauce is what ties the entire bowl together with its addictive sweet, tangy, and spicy notes.
Step 4: Assemble the Bowls
Divide the cooked jasmine or basmati rice evenly among four bowls. Top each bowl with the spicy chicken, shredded carrots, cucumber slices, fresh avocado, and chopped green onions. Generously drizzle with the yum yum sauce and finish off by sprinkling sesame seeds on top. Serve these bowls warm and get ready for a mouthwatering meal that balances heat, freshness, and creaminess in every spoonful.
How to Serve Spicy Chicken Yum Yum Rice Bowls Recipe
Garnishes
To elevate your Spicy Chicken Yum Yum Rice Bowls Recipe, consider adding extra garnishes like fresh cilantro, chopped peanuts for crunch, or a squeeze of lime for brightness. Each garnish adds a new dimension, enhancing the aroma and texture while making the presentation pop.
Side Dishes
This dish pairs wonderfully with light and refreshing side dishes such as a crisp Asian slaw, miso soup, or steamed edamame. These complement the hearty and spicy nature of the bowls without overwhelming the palate.
Creative Ways to Present
Want to impress your guests? Serve the components separately in a “build-your-own-bowl” style, letting everyone customize their spicy chicken yum yum rice bowls. Alternatively, use colorful bowls or bamboo serving trays to bring an authentic and fun visual appeal to your meal.
Make Ahead and Storage
Storing Leftovers
Leftover spicy chicken yum yum rice bowls can be stored in airtight containers in the refrigerator for up to 3 days. Keep the yum yum sauce separate to maintain its freshness and drizzle just before serving.
Freezing
For longer storage, you can freeze the cooked chicken and rice in separate portions. Avoid freezing fresh veggies and avocado to prevent sogginess. Thaw in the fridge overnight and add fresh toppings when ready to enjoy.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop, adding a splash of water to keep things moist. Then assemble with fresh veggies, avocado, and the yum yum sauce for a quick, satisfying meal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine and provide a leaner option. Just be careful not to overcook them to keep them juicy and tender.
Is there a vegetarian version of the Spicy Chicken Yum Yum Rice Bowls Recipe?
Yes! Swap out the chicken for tofu or tempeh and marinate it the same way. Cook until crispy, and you’ll have a delicious plant-based alternative.
How spicy is this recipe?
The heat level is moderate and adjustable. You control it by varying the amount of sriracha in the marinade and the yum yum sauce to match your spice tolerance perfectly.
Can I use store-bought yum yum sauce?
You can, but making it fresh is worth the few extra minutes. Homemade sauce lets you tweak the balance of sweet, tangy, and spicy to your exact liking.
What type of rice is best for this dish?
Jasmine or basmati rice is ideal due to its fragrance and fluffy texture, which perfectly complement the bold flavors and varied textures of the bowls.
Final Thoughts
This Spicy Chicken Yum Yum Rice Bowls Recipe is a delightful way to bring excitement to your dinner table without hours in the kitchen. Its combination of spicy, sweet, tangy, and creamy elements makes every bite joyous and satisfying. I hope you enjoy making and sharing this vibrant dish as much as I do—once you try it, I guarantee it’ll become a go-to favorite in your recipe collection!
Print
Spicy Chicken Yum Yum Rice Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Spicy Chicken Yum Yum Rice Bowls feature tender, marinated chicken cooked to caramelized perfection and served over fluffy jasmine or basmati rice. Topped with fresh shredded carrots, cucumber, creamy avocado, and a zesty, homemade Yum Yum sauce, this vibrant Asian-inspired dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Bowls:
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 avocado, sliced
- 2 green onions, chopped
- sesame seeds for garnish
For the Yum Yum Sauce:
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon paprika
- 1–2 teaspoons sriracha (to taste)
- 1–2 tablespoons water to thin
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, sriracha, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the bite-sized chicken pieces and toss until well coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked through and caramelized with a golden-brown exterior.
- Prepare the Yum Yum Sauce: In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, sugar, paprika, and sriracha. Adjust the sriracha amount to your preferred spice level. Thin the sauce by slowly adding 1 to 2 tablespoons water until you reach a smooth, drizzling consistency.
- Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among four bowls. Top each bowl with the spicy chicken, shredded carrots, sliced cucumber, avocado slices, and chopped green onions.
- Finish and Serve: Drizzle each bowl generously with Yum Yum sauce and garnish with sesame seeds. Serve the bowls warm for the best flavor and texture experience.
Notes
- You can swap chicken with tofu or shrimp for a vegetarian or seafood variation.
- These bowls hold up well for meal prep. Store the cooked chicken, rice, veggies, and Yum Yum sauce separately in airtight containers and assemble just before eating.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Adjust the level of sriracha in both marinade and sauce to customize the spice level to your liking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
