Spicy Chicken Yum Yum Rice Bowls Recipe

Spicy Chicken Yum Yum Rice Bowls are a delightful fusion of flavors and textures, featuring tender, spicy chicken served over a bed of fluffy rice and topped with a creamy, tangy yum yum sauce. This recipe combines elements of Asian and American cuisine, creating a satisfying and tasty meal that’s easy to prepare. Here’s how to make it:

Ingredients:

For the Spicy Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha sauce (adjust to taste for heat)
• 1 tablespoon honey or maple syrup
• Salt and black pepper to taste
• Crushed red pepper flakes (optional, for extra heat)

For the Yum Yum Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon Sriracha sauce
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For the Rice Bowls:

• 2 cups cooked white or brown rice
• Sliced green onions for garnish
• Sesame seeds for garnish
• Sliced cucumbers and carrots (optional, for freshness and crunch)

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the minced garlic, grated ginger, soy sauce, Sriracha sauce, honey or maple syrup, and a pinch of salt and black pepper. If you like it spicier, add some crushed red pepper flakes.
• Place the chicken pieces in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.

2. Make the Yum Yum Sauce:

• In a small bowl, whisk together the mayonnaise, ketchup, Sriracha sauce, honey or maple syrup, garlic powder, paprika, salt, and black pepper. Taste and adjust the seasoning and spiciness to your liking.

3. Cook the Chicken:

• Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
• Remove the marinated chicken from the bag or dish and add it to the hot skillet. Cook for about 5-7 minutes, or until the chicken is cooked through and nicely browned.
• While cooking, you can spoon some of the remaining marinade over the chicken for extra flavor.

4. Assemble the Rice Bowls:

• Divide the cooked rice among serving bowls.
• Top the rice with the spicy cooked chicken.

5. Drizzle with Yum Yum Sauce:

• Generously drizzle the creamy and tangy yum yum sauce over the chicken and rice.

6. Garnish and Serve:

• Sprinkle sliced green onions and sesame seeds on top for added freshness and crunch.
• If desired, add some sliced cucumbers and carrots to your bowls for a refreshing contrast to the spicy chicken and creamy sauce.

7. Enjoy:

• Serve your Spicy Chicken Yum Yum Rice Bowls immediately, and savor the delicious blend of flavors and textures.

These bowls offer a satisfying mix of heat, creaminess, and umami, making them a perfect choice for a quick and flavorful meal. The balance of spicy chicken with the cool, creamy yum yum sauce, served over a bed of rice, creates a harmony of tastes that will leave your taste buds dancing. It’s a versatile recipe that you can customize to your spice preference, and the addition of fresh veggies adds a refreshing touch. Enjoy your homemade Spicy Chicken Yum Yum Rice Bowls!

Source: halfbakedharvest.com

Yield: 8

Chicken Pot Pie Pizza Recipe

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Chicken Pot Pie Pizza is a delightful fusion of two classic comfort foods: chicken pot pie and pizza. This recipe combines the creamy, savory flavors of a traditional chicken pot pie with the crisp, chewy crust of a pizza. It's an innovative, delicious meal that's perfect for family dinners, game nights, or any time you're craving something unique and satisfying.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 pound pizza dough
• 1 large boneless skinless chicken breast, cooked and diced
• 2 tablespoons butter
• 1/3 cup diced yellow onion
• 1 carrot, diced
• 1 teaspoon fresh thyme, chopped
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons all purpose flour
• 3/4 cup low sodium chicken broth
• 1/2 cup low fat milk, or milk of choice
• 1/3 cup frozen peas
• 1/3 cup frozen corn
• 1 1/2 cups shredded part skim mozzarella cheese
• 1/3 cup shredded parmesan cheese
• Flat leaf parsley and fresh thyme for garnish (optional)

Instructions

1. Preheat oven to 450 degrees.
2. In a medium sized saucepan over medium high heat melt the butter.
3. When the butter is melted add in the diced onion and carrot, salt, pepper, and thyme.
4. Sautè the onion and carrot for about 3 minutes until they have softened.
5. Sprinkle in the flour and stir together until combined then let it cook for another minute.
6. Slowly pour in the broth and milk whisking the entire time.
7. Continue to whisk the sauce for another 3-4 minutes or until it becomes thick.
8. Once the sauce has thickened add in the frozen corn, peas, and diced chicken and cook for another minute.
9. Remove from the heat and keep warm.
10. Roll out the pizza dough onto a prepared pizza stone or baking sheet.
11. Pour the chicken pot pie mixture onto the pizza dough and spread it into an even layer.
12. Sprinkle the top of the pizza with the shredded mozzarella and parmesan cheese.
13. Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
14. Remove the pizza from the oven and top with chopped fresh thyme and flat leaf parsley if desired.
15. Let the pizza rest for 5 minutes before slicing it.