Sticky Chicken Poke Bowls
A celebration of freshness and comfort, this Sticky Chicken Poke Bowl features sticky, sweet-savory chicken atop sushi rice with colorful vegetables and fruits.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Hawaiian
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast, sliced thin
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 2 cups cooked sushi rice
- 1 avocado, sliced
- 1 cup cucumber, diced
- 1 cup carrot, shredded
- 1 cup edamame, cooked
- 1 mango, diced
- 2 green onions, sliced
- 2 tablespoons sesame seeds
- 1 sheet nori, sliced into strips
- 2 tablespoons cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Cooking oil for frying
Instructions
- Prepare the Marinade: In a bowl, combine the soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and sriracha sauce.
- Marinate the Chicken: Add the chicken to the marinade and let it sit for 15 minutes.
- Sauté the Chicken: Heat cooking oil in a skillet and cook the marinated chicken for 5 to 7 minutes.
- Build the Base: Divide the cooked sushi rice among bowls.
- Arrange the Toppings: Top the rice with chicken, avocado, cucumber, carrot, edamame, and mango.
- Drizzle the Dressing: Mix mayonnaise with lime juice and drizzle it over the toppings.
- Garnish with Style: Finish with green onions, sesame seeds, nori strips, and cilantro.
Notes
Customize your poke bowl with your favorite toppings and enjoy a touch of exotic flair.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg