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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. This yum yum chicken is 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 we are with a – spicy yum yum chicken recipe. They really are delicious – crispy, spicy, oven-baked chicken thighs or breasts, 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 pieces 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 place chicken on a sheet pan to bake 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 golden brown.
The sauce ends up becoming sticky and glazes the cooked 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 in a small bowl and done!
Now we can assemble! First the rice, then thinly sliced avocados, cucumbers with rice vinegar, 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! Of course, all leftovers can be stored in an airtight container in the refrigerator.
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.
Watch the How-To Reel
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.
This post was originally published on January 31, 2023
Made these for dinner the other night and they were absolutely delicious! Super easy too! I made half the chicken without spice for me and the other half with for my husband and both came out great!
Hey Larin,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
10/10. This is amazing. Melt in your mouth, every bite amazing. The chicken is perfect, with the zesty orange sauce. The yum yum sauce is SO good. The chili oil is the perfect addition to add some spice. I bought some vegetable won tons from the store to have with it, kimchi, and then topped with sliced cucumber and avocado as suggested. (Highly recommend- having the cucumber and avocado to cool down your palette in between spicier bites). Both my partner and I said we are making this one on our regular go-to list for dinner!
Hey Mary,
Thanks so much for your kind message and making this dish! I am so glad it was enjoyed:) xT
what kind of chili paste do you use or do you have a recipe to share?
Hey Patty,
I like to use Sambal Olek. Please let me know if you have any other questions! xT
I just made this! It was fantastic! My addition was – I boiled rice in chicken stock + garlic powder, paprika, oregano and salt&pepper. After it rested I added some butter. So flavourful. Also had no wontons, so ended up making homemade tortilla chips from leftover corn tortillas. Added red cabbage coleslaw(fantastic hit with this recipe) for some extra colour and crunch as well. It all turned out amazing. So juicy and tasty. Yum. Thank you 🙂
Hey Katia,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
What type of rice did people use for the rice part? Jasmine? Sushi rice? Basmati?
Hey Lindsay,
I like to use jasmine or basmati rice for this! Please let me know if you have any other questions! xT
This was fabulous! A definite keeper recipe for sure.
Hey Susan,
Happy Sunday!!💕 Thanks so much for trying this recipe out and sharing your feedback, so glad it was a hit! xx
Loved this recipe. I thought I made enough for left overs this week. My family raved about the flavor and kept going back for more. Bye-bye left overs!
Hey Missy,
Happy Sunday!!💕 Thanks so much for trying this recipe out and sharing your feedback, so glad it was a hit! xx
Made these for dinner tonight! Delish!!! I used some curly Asian rice noodles for the base and added some Ponzu soy sauce to the sauce for the chicken for a little extra zing with orange 🍊 zest for some extra citrus. I made the yum yum sauce and added some extra ginger for zing. Potstickers 🥟 on the side for an all. Love love love this. Will make it again.
Hey Christina,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Where do you use the olive oil?
Hey Claudine,
You’re going to use that in step 2 with the chicken:) Please let me know if you have any other questions! xT
My favorite recipe yet! ♥️
Hey Tricia,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
So easy and so delicious! Can’t wait to have the leftovers for dinner 😋
Thank you!
Thanks so much Lisa!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Happy Friday! xx
So looking forward to trying this since seeing your insta story on it! Yum! Just wondering if there are other crunchy elements (ideally really easy, ha) you use in bowls like this, in place of the fried wontons?
Hi Nikita,
I couldn’t find fried wontons in my grocery story so I bought the chow mein noodles in a can. I’m sure the wontons would be better, but this worked in a pinch-crunchy and easy.
My husband kept eating them out of the can so they’d probably be good on lots of things, including bowls and salads. Hope that helps!
Hey Nikita,
You can easily just buy the crunchy wontons at your local grocery store:) I hope this helps! Let me know if you give the recipe a try! xx
I am also waiting for this answer as well! Couldn’t find wontons ir gyoza or any other wrappers.
The chow mein noodles would be great:) Honestly this bowl is so versatile any topping that you want to add would be great!
Loved by all of us! All of the flavors combined! So so good, and willl make again💗
Love your recipes!!
Hey Michelle,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Is the Sesame Chili Crisp supposed to be used as a garnish?
You bet! Let me know if you have any other questions, I hope you love this recipe! xx
This was a HIT! Husband loved it! I did not make the Sesame Chili Crisp as the heat was enough for us (thought about making it w/out the chili flakes etc)
I added a little drizzle of toasted sesame oil to the Yum Yum Sauce as I used plain mayo.
I do have a question – was the olive oil you mention in the ingredients to mix with the mayo? I didn’t use olive oil as I didn’t see it mentioned anywhere else in the recipe outside of ingredient list!
I was wondering the same thing. So glad to read your meal was a hit without the oil. I’m making it tonight!
I hope you love the recipe Peggy!!
Hey Kristen,
Wonderful! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! Sorry the olive oil is a typo, I will remove that! xx