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Chicken Poke Bowl
- Natasha Kanade
- September 15, 2023
- Easy
- Servings - 4
- Calories - 580 kcal
Nutrients
- Protein - 36g
- Fats - 23g
- Carbs - 6g
- Fiber - 9g
Ingredients:
- ½pear, peeled and grated
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp garlic chili paste
- 2 tsp sesame oil
- 6 boneless, skinless chicken thighs (1 1/4 lb/600 g), cubed
- 2 tbsp Olive oil
- 4 cups cooked brown rice
- 1 large ripe avocado, chopped
- 1 cup thinly sliced cucumbers
- 2 sheets nori, shredded
- 1 cup shelled edamame
- 2 tbsp pickled ginger
- 2 tbsp wasabi paste
- 2 tbsp toasted sesame seeds
Notes:
- The number of ingredients can change as per the number of people being served.
If you like you can change the style and make modifications to the mentioned ingredients.
Directions:
- In a large bowl, whisk together pear, soy sauce, vinegar, honey, chili paste and sesame oil.
- Add chicken and toss to coat; let stand for 15 minutes.
- Heat oil in large nonstick skillet set over medium-high heat; cook chicken, stirring often, for about 10 minutes or until cooked through and caramelized. Let cool slightly.
- Meanwhile, divide rice among four bowls; arrange avocado, cucumbers, nori and edamame over rice.
- Top with chicken, pickled ginger and wasabi paste. Sprinkle with sesame seeds.
- Serve with extra soy sauce for dipping if desired.