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:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 cup mayonnaise
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tbsp melted butter
- 4 cups cooked white rice
- 2 cups shredded lettuce
- 1 cup diced cucumber
- 2 green onions, sliced
- 2 tbsp vegetable oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Make the Yum Yum Sauce: In a medium bowl, whisk together the mayonnaise, tomato paste, paprika, melted butter, and 1 tablespoon of water until smooth. Cover and refrigerate until ready to serve.
- Cook the chicken: Season chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until browned and cooked through.
- Make the glaze: In a small bowl, whisk together honey, soy sauce, sriracha, ginger, garlic, and rice vinegar. Pour the glaze over the cooked chicken in the skillet. Cook for 2-3 more minutes, stirring constantly, until the sauce thickens and coats the chicken.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with the spicy honey-ginger chicken, shredded lettuce, and diced cucumber. Drizzle generously with the yum yum sauce and garnish with sliced green onions.
Notes
You can customize the seasonings to taste.