Description
Delight in these Spicy Honey-Ginger Chicken Bowls featuring tender baked chicken marinated in a flavorful blend of soy sauce, honey, and ginger. Paired with caramelized pineapple, fluffy rice, fresh cilantro, and green onions, all drizzled with a creamy and spicy homemade Yum Yum sauce, this meal offers a perfect harmony of sweet, spicy, and savory flavors in every bite.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon ketchup
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Accompaniments
- 2 cups rice, uncooked
- 1 cup diced pineapple
- Chopped cilantro, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Make Marinade: In a bowl, combine soy sauce, honey, ground ginger, minced garlic, red pepper flakes, salt, and black pepper. Mix well to create the marinade.
- Marinate Chicken: Add chicken breasts into the marinade and let them soak for 15-20 minutes to absorb the flavors.
- Bake Chicken: Place the marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes until thoroughly cooked and juicy.
- Prepare Yum Yum Sauce: In a small bowl, whisk together mayonnaise, sriracha sauce, ketchup, paprika, garlic powder, and onion powder until smooth. Refrigerate until ready to use.
- Cook Rice: Cook the rice according to package instructions until fluffy and tender.
- Caramelize Pineapple: In a separate pan over medium heat, sauté the diced pineapple until caramelized and golden brown to bring out its sweetness.
- Slice Chicken: Remove the chicken from the oven and slice into strips for easy serving.
- Assemble Bowls: Divide cooked rice into bowls, top with the sliced chicken, caramelized pineapple, chopped cilantro, and green onions.
- Add Sauce and Serve: Drizzle the prepared Yum Yum sauce over the bowls. Serve immediately while hot and enjoy!
Notes
- Marinate the chicken for longer (up to 2 hours) for even more intense flavor.
- Adjust the amount of red pepper flakes and sriracha in the sauce according to your preferred spice level.
- If fresh pineapple is not available, canned pineapple pieces can be used but should be drained well before caramelizing.
- Leftover chicken and sauce can be refrigerated for up to 3 days.
- To keep this recipe gluten free, use tamari or gluten-free soy sauce.
