Chicken Poke Bowl is a delicious and vibrant dish that combines flavors and textures in a way that is both satisfying and healthy. This dish originates from Hawaii and is inspired by traditional poke, which usually features raw fish. In this recipe, we use chicken, making it a simple choice for anyone who prefers cooked proteins.
Why Make This Recipe
Making a Chicken Poke Bowl is a great way to enjoy a balanced meal that is packed with protein, fresh vegetables, and wholesome grains. It is quick to prepare and can be enjoyed for lunch or dinner. Plus, you can customize it with your favorite toppings! This recipe is perfect for meal prep, allowing you to eat healthy throughout the week.
How to Make Chicken Poke Bowl
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 1 tbsp sesame oil
- 1 avocado, sliced
- 1 cucumber, cut into sticks
- 1 cup shredded carrots (or rainbow carrots)
- 2 green onions, sliced
- 3 cups cooked white or brown rice
- Seaweed salad (optional)
Directions:
Marinate the chicken: In a bowl, mix soy sauce, rice vinegar, ginger, and sesame oil. Add the chicken and refrigerate for at least 30 minutes.
Cook the chicken: Grill or pan-fry the chicken over medium-high heat for 6-7 minutes on each side until golden brown and cooked through.
Prepare the rice: Cook the rice according to package instructions while the chicken cooks.
Chop the veggies: Slice the cucumber into sticks and shred the carrots. Cut the avocado into wedges.
Assemble the bowls: Start with the rice at the bottom, then top with sliced chicken, cucumber sticks, shredded carrots, avocado wedges, and green onions.
Serve: Drizzle with extra soy sauce or sesame oil if desired. Add seaweed salad as a topping if you like.
How to Serve Chicken Poke Bowl
Serve your Chicken Poke Bowl in a large bowl or plate, starting with the rice and adding all the beautiful toppings on top. Drizzle extra soy sauce or sesame oil on top for added flavor. This dish is best enjoyed fresh but can also be made in advance.
How to Store Chicken Poke Bowl
If you have leftovers, store the Chicken Poke Bowl components separately in airtight containers in the fridge. The cooked chicken and rice can last for about 3-4 days. Keep the veggies, avocado, and sauce aside to keep them fresh.
Tips to Make Chicken Poke Bowl
- Use leftover grilled chicken for a quick and easy lunch.
- Feel free to add other vegetables or toppings like radish, mango, or pickled ginger.
- If you prefer less sodium, use low-sodium soy sauce or coconut aminos.
Variation
You can swap out chicken for tofu or shrimp if you want a different protein. You can also add a spicy mayo or sriracha for an extra kick.
FAQs
1. Can I make this recipe vegetarian?
Yes! You can replace the chicken with tofu or tempeh and still enjoy a flavorful poke bowl.
2. How can I make it gluten-free?
Use gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I prepare this dish in advance?
Absolutely! You can marinate the chicken and prepare the veggies a day ahead. Just cook the rice and assemble the bowls when you’re ready to eat.
