Yum Yum Chicken Bowls

Hibachi-Inspired Yum Yum Chicken Bowls

I’m a sucker for a good bowl recipe, like my copycat KFC bowls and orange honey ginger salmon bowls, and these yum yum chicken bowls are a new fave! They’re inspired by the flavors you’d get at a hibachi restaurant, but made with simple ingredients and baked together on one sheet pan, keeping prep super minimal and cleanup easy. And after lots of testing, I personally think they’re pretty restaurant-worthy!

While the chicken and veggies bake, I prep quick-pickled veggies and homemade yum yum sauce (with tons of flavor and even a little spicy kick if you want), and everything is ready in just over 30 minutes! My kids love getting to assemble their own bowls, and I love that no one complains about eating their veggies. Or chicken!

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Why You’ll Love This Recipe

• Protein + Fiber – With 45 grams of protein and 9 grams of fiber, these bowls are super well-rounded and filling! 
• Great for Meal Prep – Leftovers store and reheat well. So I like to prep extras for quick meals that I look forward to eating the rest of the week. 
• Flavor & Texture – The chicken turns out juicy and tender, the broccoli stays perfectly crisp, and then the yum yum sauce takes the entire recipe over the top, adding creaminess and a sweet, savory, tangy flavor everyone LOVES. 
• Customizable – These bowls are easy to adjust to suit different preferences and dietary needs or to use up leftover ingredients. Swap the rice, use extra veggies, or mix and match different toppings. No matter how you serve them, you really can’t go wrong! 

RELATED: Bang Bang Chicken Bowls

Ingredients

Chicken 

• Chicken – I prefer boneless, skinless chicken breasts to keep the bowls lower in fat. The mild flavor also pairs well with the sauce! That said, boneless skinless chicken thighs are also great. Just be sure to adjust the baking time as needed.
• Olive Oil – Substitute avocado oil if preferred.
• Honey – This adds sweetness to balance the savory, umami ingredients. Maple syrup also works. 
• Tapioca Starch – I love how this adds just a touch of crispy texture to the chicken. Feel free to use cornstarch instead!
• Tamari – This adds a salty, umami taste. Substitute soy sauce if gluten isn’t a concern. 
• Salt/Pepper

Roasted Broccoli

• Broccoli – I use fresh broccoli florets and chop them into equal-sized pieces. Frozen broccoli will also work. Just make sure to thaw and drain it super well before cooking. 
• Olive Oil
• Salt

Pickled Veggies

• Cucumbers – I recommend using Persian cucumbers or English cucumbers, both of which have thinner skins and fewer seeds than other varieties. 
• Carrots – Whole carrots work best, creating long, flavorful ribbons. 
• Salt
• Rice Vinegar – This creates the “pickled” element, adding a subtly sweet, acidic taste. 

Yum Yum Sauce

• Greek Yogurt – This forms the base of the sauce. I use full-fat Greek yogurt for the thickest consistency, but any kind will work as long as it’s unsweetened. Substitute dairy-free yogurt, if needed. 
• Mayo – I use avocado oil mayo for a slightly healthier alternative, but use whatever you like best. 
• Ketchup
• Tamari – Again, soy sauce also works. 
• Honey
• Rice Vinegar
• Garlic – Using pre-minced garlic is one of my top tricks for saving time in the kitchen! 
• Sriracha – I like to add a little bit just for a spicy kick to balance the sweetness. However, this is totally optional and you can always adjust it to taste!

Bowls

• Rice – I serve my yum yum chicken with brown rice, but white rice, or even cauliflower rice, all work great. Use microwave rice pouches to save time! 
• Toppings – Avocado, scallions, and sesame seeds provide the perfect finishing touch. 

How to Make Yum Yum Chicken Bowls with Veggies

One taste of these bowls, and you’ll never need to go out to eat again! All you need is a large baking sheet, two medium bowls, and a small bowl or jar. Here’s how to make Yum Yum Chicken Bowls: 

1. Combine ingredients – Combine all the chicken ingredients in a bowl, using your hands to massage and coat the chicken. Then, spread the chicken in an even layer on half of a prepared baking sheet, and spread the broccoli out evenly on the other side.
2. Bake – Transfer the chicken and veggies to the oven, and bake until the chicken is fully cooked and the broccoli is tender, stirring each section halfway through baking. 
3. Prepare the salad – While the chicken bakes, toss the cucumbers, carrots, salt, and vinegar in a bowl. 
4. Make the yum yum Sauce – Next, whisk the sauce ingredients in a medium bowl or jar. 
5. Flavor the chicken – Mix the cooked chicken with part of the yum yum sauce. This is technically optional, but it adds so much flavor! 
6. Serve – Divide all the ingredients between four bowls. Then, finish them with a drizzle of extra sauce, scallions, and sesame seeds, and enjoy! 

Tips

• Cut the chicken into even pieces. Try to cut the chicken into similar-sized cubes so everything cooks evenly and finishes at the same time.
• Don’t overcrowd the pan. Spread the chicken and broccoli into even layers on the sheet pan, so they roast instead of steam. If needed, use two pans for extra space! 
• Mix halfway through baking. Stir the chicken and broccoli halfway through cooking to ensure everything browns evenly on all sides.
• Let the pickled veggies sit for a few minutes. Even just 10-15 minutes helps the cucumbers and carrots soften slightly and absorb the vinegar for a bolder flavor. 
• Save some yum yum sauce for serving. Tossing the chicken with a little sauce adds flavor, but drizzling extra over the finished bowls really takes everything to the next level. I always make extra, because my entire family is obsessed! 
• Prep the rice ahead of time. Since brown rice takes a bit longer to cook, making it ahead or cooking it first will help everything come together smoothly.

RELATED: General Tso’s Chicken Bowls

Variations 

Swap the protein. Instead of chicken, try shrimp, salmon, or tofu for a different twist. Just adjust the cooking time depending on the protein you choose.

Use a different grain. These bowls work great with white rice, jasmine rice, quinoa, or cauliflower rice if you want a lower-carb option.

Add extra veggies. Feel free to bulk up the bowls with additional roasted vegetables like bell peppers, snap peas, zucchini, or mushrooms.

Make it spicy. Add sriracha or chili garlic sauce to the yum yum sauce, or sprinkle red pepper flakes over the finished bowls for a little heat.

Try a cabbage slaw. Instead of the cucumber-carrot pickle, use a quick shredded cabbage slaw tossed with rice vinegar and a pinch of salt.

Add crunchy toppings. Top the bowls with crispy fried onions or chopped peanuts for even more texture and flavor. 

How to Store

For the best results, I recommend storing all the components separately! The chicken, rice, and veggies will keep fresh in the fridge for up to 4-5 days or in the freezer for up to 3 months. 

The yum yum sauce will keep fresh in a separate container for up to 1 week. I don’t recommend freezing it, because it tends to separate once thawed! 

To serve, thaw frozen leftovers in the fridge overnight. Then, warm the bowls in the microwave, and add pickled carrots and cucumbers, yum yum sauce, and toppings just before serving. 

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More Chicken Dinner Recipes To Try

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• Greek Chicken Bowl
• Southwest Chicken Burrito Bowls
• Sweet & Sour Chicken Bowls
• Mango Habanero Chicken Bowls
• Kung Pao Chicken Bowls