Description
A delicious and flavorful dish featuring spicy honey ginger chicken served over jasmine rice, topped with a creamy Yum Yum sauce.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds (optional)
- For the Yum Yum Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add minced ginger and garlic, sautéing for about 1 minute until fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- In a small bowl, whisk together honey, soy sauce, sriracha, and sesame oil. Pour this mixture over the cooked chicken, stirring to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- While the chicken is cooking, steam the broccoli florets until tender, about 5 minutes.
- In a separate bowl, combine all the ingredients for the Yum Yum Sauce and mix well. Adjust seasoning with salt and pepper to taste.
- To assemble the bowls, divide the cooked jasmine rice among four bowls. Top with the spicy honey ginger chicken, steamed broccoli, and shredded carrots.
- Drizzle with Yum Yum Sauce and garnish with sliced green onions and sesame seeds if desired.
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas and adjust cooking times accordingly.
- Add your favorite vegetables such as bell peppers or snap peas for extra color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg