Chicken Poke Bowl

Transport your taste buds to a tropical paradise with this vibrant and flavor-packed Chicken Poke Bowl. Perfectly marinated strips of tender chicken are caramelized to juicy perfection and paired with fluffy jasmine rice, crisp matchstick carrots, crunchy cucumber, creamy avocado, and vibrant red cabbage. This colorful bowl is topped with a drizzle of spicy sriracha mayo, a sprinkle of sesame seeds, and fragrant green onions for the ultimate fusion of textures and flavors. Quick to prepare and completely customizable, this recipe offers a fresh, wholesome twist on the traditional poke bowl, featuring easily accessible ingredients and a protein-rich centerpiece. Whether you’re planning a healthy weeknight dinner or an impressive meal-prep option, this Chicken Poke Bowl is as satisfying as it is visually stunning.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 4 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 1 tablespoon Honey
• 2 tablespoons Rice vinegar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 cup Jasmine rice
• 2 cups Water
• 1 large Carrot
• 1 medium Cucumber
• 1 cup Edamame
• 1 cup Red cabbage
• 1 large Avocado
• 2 stalks Green onions
• 2 tablespoons Sesame seeds
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoons Sriracha sauce
• 4 tablespoons Mayonnaise

Directions

Step 1

In a small bowl, combine soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.

Step 2

Slice the chicken breasts into thin strips and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well-coated. Marinate in the refrigerator for at least 15 minutes.

Step 3

While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Cook the rice by combining it with 2 cups of water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 4

Heat a non-stick skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side until fully cooked and slightly caramelized.

Step 5

Prepare the vegetables by peeling and thinly slicing the carrot into matchsticks, slicing the cucumber into half-moons, and shredding the red cabbage. Slice the avocado and chop the green onions.

Step 6

In a small bowl, mix mayonnaise with sriracha sauce to make the spicy mayo dressing.

Step 7

To assemble the poke bowls, divide the cooked rice equally among four bowls. Arrange the cooked chicken, carrot, cucumber, edamame, shredded cabbage, and avocado on top of the rice.

Step 8

Drizzle each bowl with spicy mayo and sprinkle with sesame seeds and green onions. Season with salt and pepper to taste.

Step 9

Serve immediately and enjoy your homemade chicken poke bowl!

Nutrition Facts

Serving size	2043.6 grams (2043.6g)

Amount per serving	% Daily Value*
Calories	2434

Total Fat 137.30g	176%
Saturated Fat 19.50g	98%
Polyunsaturated Fat 24.20g
Cholesterol 359mg	120%
Sodium 5979mg	260%
Total Carbohydrate 160.40g	58%
Dietary Fiber 30.70g	110%
Total Sugars 37.90g
Protein 149.40g	299%

Vitamin D 17IU	87%
Calcium 368mg	28%
Iron 15mg	81%
Potassium 3706mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 24.1%

Carbs: 25.9%