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delicious and healthy Chicken Poke Bowl Recipe

delicious and healthy Chicken Poke Bowl Recipe
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4.5 from 60 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://marthatasty.com/delicious-and-healthy-chicken-poke-bowl-recipe/