Each bowl is colorful and full of flavor. A great family dinner any night of the week, and it’s much simpler to throw together than you’d think!
Author: The Chef
Recipe type: Main
Ingredients
1½ pounds boneless skinless chicken breasts or thighs, thinly sliced
1 tablespoon cornstarch or arrowroot powder
1 tablespoon, plus ⅓ cup tamari or soy sauce
2 tablespoons extra virgin olive oil
black pepper
2 tablespoons orange juice
¼ cup honey
2-3 tablespoons chili paste
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
3-4 cups cooked rice
cucumber, avocado, kimchi, and fried wontons – for serving
YUM YUM SAUCE
⅓ cup olive oil mayo
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
¼ teaspoon cayenne
Instructions
Preheat the oven to 425° F.
On a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch (or arrowroot powder) over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.
To make the sauce. In a bowl, whisk ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger.
When the chicken is ready, pour two-thirds of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.
Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with cayenne and salt.
To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/04/spicy-chicken-yum-yum-rice-bowls/