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Sheet pan Spicy Chicken Yum Yum Rice Bowls with spicy orange ginger chicken, steamed rice, all the best toppings, and our favorite spicy, sweet, and creamy yum yum sauce. I top each bowl off with fresh avocado, sesame chili oil, lots of fried wontons, and a generous side of yum yum sauce. 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!
If there’s one dish that my family universally loves, it’s any kind of rice bowl situation. I’m sure many of you have assumed this already, but it’s safe to say my family just loves rice. Too much honestly, but, we love what we love.
My favorite thing to do on busy nights, and especially when I’m not sure what to cook, is to put together a rice bowl. When I’m just cooking for my family, each bowl pretty much always includes a meat…either chicken, steak, or seafood. Then some kind of sauce, some kind of vegetable, avocado, and at least one crunchy element.
When I put this one together last week, everyone was calling it chicken yum yum rice. The fun name stuck! And here with are – spicy chicken yum yum rice bowls. They really are delicious – crispy, spicy, oven-baked chicken, creamy yum yum style sauce, and plenty of fried wontons.
YUM!
What I love even more about this dish is the ease. Bake the chicken up on a sheet pan (so no messing up the stove). Then steam some rice and add super simple toppings. I did fry up my own wontons and make chili crisp oil, but feel free to use store-bought too!
Details
Start with the chicken. Cut it into super thin strips, toss it with some tamari and orange juice, then add arrowroot powder or cornstarch. This creates a coating for the chicken to crisp up in the oven.
Now bake the chicken and make the sauce. It’s a mix of additional tamari and orange juice, then honey, chili paste, ginger, and garlic. Pour the sauce over the chicken, continue baking, then broil until the sauce thickens up and the chicken gets crispy.
The sauce ends up becoming sticky and glazes the chicken (so good!).
During this same time, I usually roast a whole bunch of bell peppers and broccoli to serve along with the bowls. I do this on a separate sheet pan.
Now the yum yum sauce. I make mine with avocado oil mayo, ketchup, Worcestershire, seasoned salt, and cayenne. Just mix and done!
Now we can assemble! First the rice, then thinly sliced avocados, cucumbers, and kimchi. Next, add the chicken. I like to do some chili crisps and a handful of fried wontons, plus plenty of green onions.
Serve the yumm yumm on the side.
For toppings, my bowls almost always include cucumber, avocado, and definitely those fried wontons.
If you’re looking to switch up your chicken and rice bowls, these bowls are really fun. Of course, over here, it’s all about the sauces, so those are actually a must. And the crispy chicken is extra delish too!
Looking for other dinner ideas?
Crockpot White Chicken Chili Burrito Bowls
Red’s Favorite Spicy Tuna Poke Bowls
Skillet Chicken Adobo with Coconut Rice
30 Minute Pineapple Chicken with Coconut Rice
Weeknight Sesame Teriyaki Chicken with Ginger Rice
Lastly, if you make Spicy Chicken Yum Yum Rice Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Chicken Yum Yum Rice Bowls
Servings: 6
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon, plus 1/3 cup tamari or soy sauce
- 2 tablespoons extra virgin olive oil
- black pepper
- 2 tablespoons orange juice
- 1/4 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
- 1/3 cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne
Instructions
- 1. Preheat the oven to 425° F. 2 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. 3. To make the sauce. In a bowl, whisk 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger. 4. 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. 5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with cayenne and salt.6. 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.
Notes
Sesame Chili Crisp
3/4 cup sesame or peanut oil
8 cloves garlic, finely chopped
3 tablespoons sesame seeds
1-3 tablespoons crushed red pepper flakes, to taste
1 tablespoon Korean chili flakes (gochugaru) (optional)
1/2 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper, to taste In a skillet, combine the sesame oil and garlic. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and cook for 1 minute. Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with fish sauce, tamari, or salt.
8 cloves garlic, finely chopped
3 tablespoons sesame seeds
1-3 tablespoons crushed red pepper flakes, to taste
1 tablespoon Korean chili flakes (gochugaru) (optional)
1/2 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper, to taste In a skillet, combine the sesame oil and garlic. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and cook for 1 minute. Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with fish sauce, tamari, or salt.
Absolutely delicious… the chicken was perfect! Thank you for the wonderful recipe as always!
Hey Jessica,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Holy balls! Thanks for making me look good. Followed this recipe exactly and honestly can’t think of a way to improve it. Three of us completely annihilated the entire dish and moaned because we wanted more. Thank you, you are a goddess. PS. Don’t skip the Sesame Chili Crisp – you will want to suck it up through a straw…..
Hey Lisa,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Loved it. I pan fried some wonton wrappers as you suggested—perfect topping!
Hey Lindsey,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Absolutely delicious!!! Loved the charred chicken and the YUM YUM SAUCE was especially good. I plan to try making the Sesame Chili Crisp next time. I imagine that will really take it over the top.
Hey Lauren,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Delicious! And so easy
Hey Rebecca,
Awesome! Thanks so much for giving this dish a try, I am so glad it turned out well for you! xT
Another Half Baked Harvest hit in our house! Delicious!
Thanks so much Cheryl, love to hear this! xT
Freaking delicious and honestly pretty easy
Thanks so much Alexa!! I appreciate you making this recipe and love to hear that it was delish! xT
Can’t wait to make this, looks so good! Any suggestions for the mayo? I don’t have any on hand….would Greek yogurt work? Thanks I’m advance!
I used Greek yogurt, it was great!
Thank you!!
Hey Arielle,
Sure, you could try greek yogurt! Let me know how this recipe turns out, I hope you love it! xT
I am making this evening, but am confused as to what to do with the sesame chili crisp?
I just made it without and it was amazing!!! You have turned my family into a bunch of food snobs!!! My kids snub their nose up at their friends parents cooking and we find it hard to go to a restaurant without thinking we could make better food at home because of you!
Hey Sheryl,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
yes, I was confused what to do with the sesame sauce as well
Hey Sheryl,
You are going to use that to drizzle over the chicken for serving:) Please let me know if you have any other questions! xT
Hi! If we wanted to prepare the chicken on the stovetop, would you change anything? 20-something living in an apartment that doesn’t have a great oven. Thank you!
Hey Kay,
Nope, that should be just fine for you to do! Let me know how this recipe turns out, I hope you love it! xT
This was sooo tasty! The flavors all worked super well together. We used the leftover chicken sauce as a drizzle along with the yum yum sauce, perfect flavor! The cucumber is a must for some crunch and freshness and the kimchi is just WOW!! We didn’t have wonton strips so toasted up some peanuts for crunch. Will definitely be making again!
Hey Nicole,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Sesame Chili Crisp – mine doesn’t have the same consistency as yours. Are you sure you started with 3/4c sesame oil? Mine was very liquidy from the ratio of oil to seeds and crushed red pepper.
Hey Nicole,
Yes, the 3/4 cup of sesame oil is correct. Did it taste okay? Let me know! xx
Tasted great drizzled on the chicken and veggies. We’re going to make this a second time this weekend.
Love to hear this Nicole! Thanks for making the recipe!! xT
Made the Yum Yum chicken rice bowls topped with roasted red peppers and broccoli, sliced mini cucumbers and avocado. This is a keeper!
Hey Diana,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
For me, this recipe was too salty. I used lite soy sauce and about half the sauce on the chicken but it was still too much for me. Take that with a grain of salt (lol!). Just because I thought it was doesn’t mean you might, just be weary if you don’t want the salt factor. Other than that it’s very yummy and the chicken cooked perfectly!
Hey Kathy,
So sorry about the salt! Thanks for giving this recipe a try and sharing your feedback! xT
Another “keeper” my husband told me tonight! Could easily substitute the protein protein with other options too. Loved the crispy wontons on top
Made this tonight as well and wow wow wow! Seriously so good. You are amazing Tieghan and oh so talented. Thank you for all of your recipes, we have loved every single one we have made thus far. It is so fun to actually make food that is consistently so delicious.
Awe, thanks so much for your kind message Kaitlyn!! So glad you have been enjoying the recipes and thanks for making them! xT
Hey Jane,
Awesome! So glad both you and your husband enjoyed this recipe, thanks so much for making it! xT
Made this for dinner and it tasted amazing! However, my chicken definitely didn’t look as good.
The yumyum sauce was perfect. I’m wondering if you might have a typo on the sesame chili crisp recipe bc 3/4c sesame oil is a lot.
Hey Nicole,
Thanks so much for trying this recipe!! No typo, all of the measurements are correct:) Let me know if there is anything that I can help with! xT