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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.
I have made this so many times in the past few months and it hits every time. I usually do it on the stove top (the sauce thickens up nicely) and will occasionally sub out the chicken for turkey meatballs. The sauces are untouchable per usual.
Hi Emily,
Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! xT
So I don’t understand how anyone is getting their chicken crispy/charred without their chicken becoming super dry. I’ve tried it a couple of ways now to try to get it to work but it doesn’t. I end up with too much sauce to ever let the chicken be dry enough to broil much.
Otherwise it’s very good. But I’ll try not adding all of the sauce next time and not baking as long at the start before broiling.
Hi Andrea,
Thanks for trying this recipe and sharing your feedback, sorry to hear you are having issues with the chicken. The broiling step should really be the time when the chicken becomes crispy. Any chance your sheet pan is over-crowded? Let me know if this helps! xT
I loved every part of this recipe except the yum yum sauce. I might try to find a more traditional recipe without ketchup and Worcestershire sauce next time. But the chicken was to die for!
Hi Grace,
Thanks so much for making this recipe and sharing your feedback! So glad the chicken was a hit! Have a great weekend! xT
Delicious. Made this for dinner tonight and it was a hit. Thank you for such a great recipe
Hey Deborah,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
Soooo good! We will definitely be adding this to our regular rotation!
Hey Christi,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:)
This is insanely delicious. My husband is a vegetarian so I save the extra orange sauce for tofu or hardboiled eggs and we both love it!
Hi there,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! Have a great weekend:) xx
We love this dinner!! I use 2 tablespoons of the chili paste and it’s not too spicy for my toddlers. I broiled the chicken a little longer to get a nice crispiness. This was easy and delicious and will be in our regular rotation!!
Hey Katie,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉
Made this dish for my mom and I – we both loved it! Thanks for giving us your delicious, unique recipes for free!
Hey Ash,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉
Wow! Restaurant quality! So so good!
Hey Julie,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉
Oh my gosh!!!! SO good!! We added roasted broccoli, otherwise kept the recipe the same. Definitely a keeper for rotation!
Hey Lindsay,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
So so so so so good. We made it 3x the same week after trying it.
Hey Kaitlyn,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
Made these last night for dinner and WOW!! Such a yummy combo with just the right ammout of spice. I can’t wait to make these again and think they’d be a great dinner party staple with friends. I didn’t have fried wontons and made instead fried tortilla strips with sesame oil and it was a perfect dupe. I’m using the leftover the yum-yum sauce and chicken on wraps today for lunch. Thanks for the yum packed recipe!
Hi Heather,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
This is DELICIOUS. I had to make a few substitutions due to realizing I was out of several ingredients, but it still turned out amazing. I added pickled cucumbers, kimchi, and avocado, as the recipe suggests. I also topped the bowls with cilantro because I had some that needed to be used. Will definitely be making again!
Hey Jessica,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
AMAZING. Made this for dinner last night and WOW. Only thing is that when I was making the Sesame Chili Crisp my garlic was very burnt by the end and I followed this recipe to the T, using peanut oil and over medium heat for 5 minutes. I did preheat the pan as I usually do so maybe next time I should start with a cold pan. I just didn’t put the oil in my serving and it was *fabulous*
Not too spicy, my one year old LOVED this dish.
Thanks so much!
Hey Shay,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:)
This dish is INSANE. So many flavors all blending together in a tastebud party. This has become a staple in our monthly rotation. I do a little less rice and more lettuce in my bowl, and I also move it into a baking dish rather than a sheet pan when I add the tamarind/OJ/honey sauce so that its sitting in an inch or so of sauce and really able to absorb the deliciousness. And that yum yum sauce is amazing, would be sooo good on a burger too! Cant say enough good things about this. 🙂
Hey Tanya,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
When and where do you add the sesame chilli crisp
Hey Anna,
You’re going to drizzle that over for serving:) Please let me know if you have any other questions, I hope you love this recipe! xx