Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon tamari or soy sauce (for marinade)
- 1 tablespoon orange juice (for marinade)
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon cornstarch or arrowroot powder
- ⅓ cup tamari or soy sauce
- 2 tablespoons orange juice
- ¼ cup honey
- 2–3 tablespoons chili paste
- 1 tablespoon fresh ginger, chopped
- 2 cloves garlic, chopped
For Serving:
- 3–4 cups cooked white rice
- 1 cucumber, thinly sliced
- 1 ripe avocado, sliced
- ½ cup kimchi
- ½ cup crispy fried wonton strips
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
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Preheat oven to 425°F (220°C).
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On a sheet pan, toss chicken with 1 tablespoon tamari, 1 tablespoon orange juice, pepper, and cornstarch. Drizzle with olive oil. Bake for 15 minutes.
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While the chicken bakes, prepare the sauce: In a bowl, whisk ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger.
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After 15 minutes, remove the chicken, coat with two-thirds of the sauce, and bake for an additional 5 minutes. Broil for 1–2 minutes to char edges.
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To make Yum Yum Sauce, mix mayo, ketchup, Worcestershire, seasoned salt, and cayenne in a small bowl.
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To assemble: place rice in bowls, top with sliced chicken, avocado, cucumber, kimchi, and fried wontons. Drizzle with Yum Yum Sauce and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Roasting
- Cuisine: Fusion, American-Asian
Nutrition
- Serving Size: Per Serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 20 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g