Sweet & Sticky Chicken Bowls
These Sweet & Sticky Chicken Bowls are everything you crave in one bite—juicy roasted chicken tossed in a garlicky ginger-soy glaze, served over warm rice with creamy avocado, crisp cucumber, kimchi, and golden wonton crisps. Drizzled with a homemade Yum Yum Sauce, this colorful bowl is bold, comforting, and totally customizable.
Ingredients
For the Chicken:
- 1½ pounds boneless skinless chicken breasts or thighs
- 1 tablespoon tamari or soy sauce
- 2 tablespoons orange juice
- 2 tablespoons cornstarch or arrowroot
- Black pepper to taste
- 2 tablespoons olive oil
- ⅓ cup tamari or soy sauce for sauce
- ¼ cup honey
- 2 –3 tablespoons chili paste
- 1 tablespoon fresh ginger chopped
- 2 cloves garlic chopped
For Serving:
- 3 –4 cups cooked rice
- Sliced cucumber
- Sliced avocado
- Kimchi
- Fried wontons
For the Yum Yum Sauce:
- ⅓ cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
Instructions
- Bake the Chicken: Preheat oven to 425°F.
- Toss chicken with tamari, orange juice, pepper, cornstarch, and olive oil.
- Bake for 15 minutes.
- Make the Sauce: In a bowl, whisk tamari, orange juice, honey, chili paste, garlic, and ginger.
- Finish Chicken: After 15 minutes, toss chicken with ⅔ of the sauce.
- Return to oven 5 minutes. Broil 1–2 minutes to char.
- Drizzle with extra sauce if desired.
- See full steps with tips & photos → https://mischacrossing.com/sweet-sticky-chicken-bowls/
Notes
- You can swap tamari with soy sauce if gluten isn’t a concern.
- Chicken thighs will stay more tender and juicy than breasts, but both work great.
- Feel free to add shredded carrots, edamame, or even a soft-boiled egg for extra layers.