Vibrant, satisfying, and bursting with fresh flavors, the delicious and healthy Chicken Poke Bowl brings a rainbow of textures and nutrients to your dinner table. With juicy marinated chicken, crisp veggies, fluffy rice, and a swirl of irresistible sriracha mayo, every bite feels like pure comfort that just happens to be packed with wholesome goodness. This bowl lands somewhere between a restaurant treat and a home-cooked hug, ready in under an hour and entirely customizable for your favorite toppings and greens.
Ingredients You’ll Need
Simple, colorful ingredients come together to create magic in a bowl! Each one is chosen with purpose, adding irresistible flavor, texture, and a burst of color that makes this dish as beautiful as it is nourishing.
- Pear: Adds a subtle sweetness and a bit of tender texture that soaks right into the chicken marinade.
- Soy sauce: Delivers deep umami and a savory backbone for the marinade.
- Rice vinegar: Gives a splash of acidity and brightness that balances all the flavors out.
- Honey: Infuses a gentle sweetness and helps the chicken caramelize beautifully in the pan.
- Garlic chili paste: Packs in bold, zesty heat and that extra savoriness you crave.
- Sesame oil: Offers an irresistible nutty aroma and depth to the marinade.
- Boneless, skinless chicken thighs: Tender, juicy, and full of flavor, these are perfect for quick marinating and pan-searing.
- Vegetable oil: Ensures the chicken cooks up golden and delicious in your skillet.
- Cooked white rice: Fluffy, neutral rice creates the perfect base to soak up all the toppings and sauces.
- Frozen steamable edamame: Brings a pop of green color and protein-rich heartiness.
- Matchstick carrot sticks: Lively crunch and subtle sweetness that brighten every forkful.
- Leafy greens: Whether you go for arugula, spinach, microgreens, or your favorite lettuce, greens keep things refreshing and nutritious.
- Diced cucumber: Cool, juicy cubes for the ultimate crisp texture.
- Sriracha mayo: Creamy heat ties everything together perfectly—make extra!
- Sriracha: Add at the end (or in the mayo) for just the right fiery kick.
- Mayo: Mix with sriracha for that decadent finish; use your favorite brand for the best taste.
- Sesame seeds: Sprinkle on top for gorgeous speckles and a nutty crunch.
How to Make delicious and healthy Chicken Poke Bowl
Step 1: Whip Up the Marinade and Marinate the Chicken
Start by grabbing a large mixing bowl and whisking together your grated pear, soy sauce, rice vinegar, honey, garlic chili paste, and sesame oil. The pear is the secret ingredient that makes the marinade shine! Add your cubed chicken thighs, tossing them well so every nook and cranny is coated. Let the chicken soak up those sweet-salty flavors for at least 15 minutes—longer if you have the time means even more flavor.
Step 2: Cook the Rice and Edamame
While the chicken is marinating, get your rice steaming whichever way suits you—stovetop, rice cooker, or pressure cooker. You want fluffy, cozy rice that will catch all your tasty toppings. Meanwhile, steam your frozen edamame according to package directions, which is usually super quick and easy.
Step 3: Sear the Chicken to Perfection
Heat up your vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated chicken, and cook for about 10 minutes, stirring often so it cooks evenly on all sides and gets that irresistible caramelized edge. Make sure the chicken is cooked through and reaches 165°F (75°C). Let the cooked chicken rest for a few minutes so it stays juicy.
Step 4: Mix the Sriracha Mayo
In a small bowl, combine the mayo and as much sriracha as your taste buds desire. Stir until smooth, creamy, and vibrantly orange. This sauce will elevate your delicious and healthy Chicken Poke Bowl from great to absolutely addictive.
Step 5: Assemble the Bowls
Now comes the fun part—building your bowl! Divide the fluffy rice among four bowls, forming a generous base. Arrange edamame, matchstick carrots, diced cucumber, and your favorite leafy greens over the rice in neat sections or cozy little piles. Top each bowl with a helping of your caramelized chicken, then drizzle the sriracha mayo generously on top. Finish with a sprinkle of sesame seeds and a few extra squirts of sriracha if you like things spicy. Dive in and enjoy the flavor explosion!
How to Serve delicious and healthy Chicken Poke Bowl
Garnishes
The finishing touches can make your bowl as exciting to look at as it is to eat. Sprinkle extra sesame seeds for a nutty crunch, add more fresh greens like microgreens or scallions, and if you’re feeling fancy, a few slices of ripe avocado or a squeeze of lime juice really turn up the vibrancy.
Side Dishes
This dish is quite filling on its own, but if you’re entertaining or feeling extra hungry, pair the delicious and healthy Chicken Poke Bowl with a side of miso soup, crunchy seaweed snacks, or a quick Asian-style slaw for more crunch and color. Even a plate of steamed dumplings makes a fun, complete meal.
Creative Ways to Present
Presentation is half the fun with a poke bowl. Arrange your ingredients in rainbow stripes, little clusters, or concentric circles. Stack extra toppings (like avocado, pickled ginger, or crispy shallots) in the center for a restaurant-worthy flair. You could even make a “poke platter” for a family-style meal, letting everyone build their own masterpiece at the table. The delicious and healthy Chicken Poke Bowl is a feast for the eyes, so get creative!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well for busy days ahead! Store the chicken, cooked rice, chopped veggies, and any extra sauce in separate airtight containers in the fridge. This helps everything stay crisp and fresh. Everything will be delicious for up to 3 days—just assemble when you’re ready to eat for the best texture and flavor.
Freezing
The chicken and rice freeze nicely, but for the ultimate bowl, freeze them separately. Thaw overnight in the fridge before reheating. Skip freezing the fresh veggies (like carrots and greens), as their texture will suffer in the freezer—just add those fresh the day of serving for the best delicious and healthy Chicken Poke Bowl experience.
Reheating
Warm the chicken and rice gently in the microwave or a skillet, adding a splash of water to help them stay moist. Keep the veggies and sriracha mayo cold until serving—just bring everything together bowl-style after reheating for that perfect contrast of warm and cool textures.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works great in this recipe, though it can be a little leaner and less juicy than thighs. Just keep an eye on the cooking time—breast pieces may cook a bit faster, so don’t overdo it to keep them tender.
What’s the best way to make the dish gluten-free?
To make a gluten-free delicious and healthy Chicken Poke Bowl, simply swap in gluten-free soy sauce (like tamari) for regular soy sauce. Double-check your other ingredients like the sriracha and chili paste to ensure there’s no hidden gluten.
Can I add other veggies or different proteins?
Definitely! The beauty of a poke bowl is how customizable it is. Try adding sliced radish, pickled red onion, or avocado. Feel free to swap the chicken for tofu, shrimp, or even salmon for an entirely new spin on your delicious and healthy Chicken Poke Bowl.
Is this recipe kid-friendly?
It sure is! Just go lighter on the chili paste and sriracha for younger palates, and let everyone build their own bowl with the toppings they love best. It’s a fun, interactive dinner that gets kids excited about eating fresh veggies.
How do I make the bowls ahead for meal prep?
Meal prepping these bowls is super convenient. Store all components separately, and assemble right before eating. The rice and chicken reheat wonderfully, and with a jar of sriracha mayo waiting in the fridge, you’ll have a healthy, satisfying meal ready in minutes all week long.
Final Thoughts
If you’re looking for a meal that’s colorful, nourishing, and completely crave-worthy, the delicious and healthy Chicken Poke Bowl is your new best friend. It’s easy to make, endlessly adaptable, and always a crowd-pleaser—give it a try this week and let it add some fresh flavor and fun to your table!
Printdelicious and healthy Chicken Poke Bowl Recipe
This vibrant Chicken Poke Bowl is a healthy, flavor-packed meal featuring juicy, caramelized chicken thighs marinated with pear, soy, and honey, served over fluffy white rice. Layered with crisp vegetables, edamame, and a creamy sriracha mayo, this bowl is both satisfying and simple to make—perfect for lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Lactose
Ingredients
For the Chicken Marinade
- ½ pear, peeled and grated (green pear recommended)
- ¼ cup soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) garlic chili paste
- 2 tsp (10 ml) sesame oil
- 6 boneless, skinless chicken thighs (1 1/4 lb/600 g), cubed
For Cooking
- 2 tbsp (30 ml) vegetable oil
For the Bowl
- 4 cups (950 ml) cooked white rice
- 10 ounces frozen steamable edamame
- 2 cups (500 ml) matchstick carrot sticks
- 1 cup (250 ml) leafy greens of choice (arugula, baby spinach, microgreens, or any lettuce)
- ½ cup (125 ml) diced cucumber
For the Sriracha Mayo
- ¼ cup (63 ml) mayo
- Sriracha to taste
For Garnish
- Sesame seeds to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk together grated pear, soy sauce, rice vinegar, honey, garlic chili paste, and sesame oil. Add the cubed chicken and toss to coat thoroughly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Prepare the Rice and Edamame: Steam rice on the stove, in a rice cooker, or pressure cooker, according to package instructions. Steam the edamame according to package directions until heated through.
- Cook the Chicken: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring often, for about 10 minutes, or until the chicken is cooked through and caramelized on all sides. Allow chicken to cool slightly before assembling bowls.
- Make the Sriracha Mayo: In a small bowl, mix together the mayo and sriracha. Adjust the amount of sriracha to your preferred level of heat. Set aside for drizzling.
- Assemble the Bowls: Divide the cooked rice among four bowls, creating a base layer. Arrange the steamed edamame, matchstick carrots, diced cucumber, and leafy greens on top of the rice in each bowl.
- Add Chicken and Finish: Top each bowl with cooked chicken. Drizzle with sriracha mayo and sprinkle with sesame seeds. Serve immediately and enjoy!
Notes
- We used arugula and baby spinach, but microgreens or any favorite lettuce work well as leafy greens.
- Chicken should be cooked to an internal temperature of 165°F (75°C).
- For best results, cook chicken pieces evenly on all sides.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- You can switch up proteins, grains, and veggies to customize your poke bowl.
