Amber February 19, 2025

I love when we make this meal, it is low calorie and so flavorful!

This has a lot of steps, just stay with me.

Preheat oven to 400°

Cook 2 cups rice if you don’t already have some made. (Any rice, but I love the texture of jasmine rice.)

Yum yum sauce, combine in a small bowl and save for later:

  • 5 Tbsp. Mayonnaise
  • 2 Tbsp. Hoisin or Oyster sauce
  • 2 Tbsp. Sriracha
  • 1 tsp. Rice Wine Vinegar
  • 1 tsp. Water

The chicken:

  • 2 lb. Chicken thighs or breasts, cubed
  • 1 tsp. Sesame oil
  • 1 Tbsp. Paprika
  • 2 tsp. Garlic powder
  • 1/2 Tbsp. Kosher salt
  • 1/2 Tbsp pepper

Cube chicken, then toss in a separate bowl with oil, then spices. Spread on a sheet pan lined with parchment paper. Bake at 400° (preferably on convection) for 20 minutes, or until cooked through.

Zucchini:

  • 2 medium size zucchini, cubed
  • 1 tsp. Olive oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

While the chicken bakes, heat olive oil in a wok or deep pot over medium heat and add the zucchini and saute for about 15 minutes. Put cooked zucchini in an oven safe dish and set aside.

The chicken should be about done now. I like to turn the oven off, cover the chicken with foil to stop it from drying out, then place the pan of chicken and dish of zucchini back in the still hot oven to stay warm while I make the fried rice.

Fried rice:

  • 2 c. Cooked rice
  • 2 Tbsp. Olive oil
  • 1 tsp. Sesame oil
  • 1 Tbsp. Hoisin sauce
  • 1 Tbsp. Sriracha
  • 2 cloves minced garlic
  • 1 Tbsp. Soy Sauce
  • 3 eggs, beaten
  • 1 c. Frozen peas and carrots

In the same wok, or deep pot that you cooked zucchini in, heat the oil over medium heat. Add the frozen peas and carrots. When they’re looking partially cooked, push them to one side of the pan and add the eggs. Scramble, seasoning with a little salt and pepper.

When the eggs and peas are cooked, add the rice, sesame oil, Hoisin Sauce, Sriracha, Soy Sauce, and garlic. Cook and stir together to combine.

You’re done! Turn off the stove top and take the chicken and zucchini out of the oven and assemble your rice bowls. Top with homemade Yum-Yum Sauce and a drizzle of Sriracha. Enjoy!