Description
Tender, pan-seared chicken glazed in a sweet and spicy honey-ginger sauce, served over fluffy rice with crisp vegetables and a creamy, tangy yum yum sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup honey
- 1–2 tsp sriracha or chili garlic sauce
- 1 tbsp rice vinegar
- 2 cups cooked white rice
- 1 cup shredded red cabbage
- 1 cucumber, thinly sliced
- 2 green onions, sliced
- 1/2 cup mayonnaise
- 2 tbsp tomato paste
- 1 tbsp melted butter
- 1 tsp paprika
- 1 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Make the Yum Yum Sauce: In a small bowl, whisk together the mayonnaise, tomato paste, melted butter, paprika, and 1 tablespoon of water until smooth. Refrigerate until ready to serve.
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, half of the grated ginger, and half of the minced garlic. Let sit for 10 minutes.
- Make the Glaze: In another small bowl, whisk together the honey, sriracha, rice vinegar, and the remaining ginger and garlic.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, until browned and cooked through.
- Glaze the Chicken: Pour the honey-ginger glaze over the cooked chicken. Stir and cook for 1-2 minutes until the sauce thickens and coats the chicken.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed chicken, shredded cabbage, and sliced cucumber. Drizzle with yum yum sauce and garnish with green onions.
Notes
You can customize the seasonings to taste.