Ingredients
For the Chicken:
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tbsp cornstarch (optional, for crispiness)
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1 tbsp vegetable or sesame oil
For the Honey-Ginger Sauce:
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1/4 cup honey
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2 tbsp soy sauce (low sodium preferred)
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1 tbsp sriracha or hot chili sauce (adjust to spice level)
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1 tbsp rice vinegar or lime juice
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1 tbsp fresh ginger, grated
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2 cloves garlic, minced
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1 tsp sesame oil
For the Bowls:
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2 cups cooked rice (white, jasmine, or brown)
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1 cup shredded carrots
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1 cup cucumber, thinly sliced
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1 avocado, sliced
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1/4 cup green onions, chopped
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1 tsp sesame seeds (optional)
🍶 Yum Yum Sauce:
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1/2 cup mayo
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1 tbsp ketchup
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1 tbsp rice vinegar
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1 tsp sugar
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1/2 tsp garlic powder
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1 tbsp melted butter (optional for richness)
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1–2 tbsp water to thin, as needed
Instructions
1. Cook the Chicken:
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Season chicken with salt and pepper. Toss with cornstarch if using.
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Heat oil in a skillet over medium-high heat.
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Add chicken and cook for 5–7 minutes until browned and cooked through. Set aside.
2. Make the Sauce:
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In a bowl, whisk together all honey-ginger sauce ingredients.
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Pour into the skillet with the cooked chicken and simmer for 2–3 minutes until slightly thickened and glossy. Remove from heat.
3. Assemble the Bowls:
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Divide cooked rice between bowls.
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Top with saucy chicken, carrots, cucumber, avocado, and green onions.
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Drizzle generously with Yum Yum Sauce.
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Sprinkle with sesame seeds for extra flair.