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make Chicken Poke Bowl

Chicken Poke Bowl

This healthy and customizable recipe is perfect for a light meal, offering a balance of protein, healthy fats, and crunchy textures. Ideal for a quick and easy lunch or dinner, it’s a vibrant and satisfying poke bowl with a twist!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4

Equipment

  • Mixing bowls For combining ingredients and marinades
  • Baking Sheet : To roast chicken
  • Parchment paper Prevents sticking and makes cleanup easier

Ingredients
  

The Chicken Marinade:

  • 1/4 cup tamari or gluten-free soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup honey
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • Juice of 1 lime

Core Ingredients:

  • 4 cups chopped chicken breast
  • 1/2 cup sushi rice alternatively, brown rice or quinoa
  • 2 cups shelled edamame
  • 4 large carrots peeled
  • 1 cucumber sliced
  • 2 ripe avocados
  • 8 green onions chopped

Instructions
 

This step-by-step guide will help you bring everything together naturally.

  • Mix the marinade first. Whisk pear, soy sauce, vinegar, honey, chili paste, and sesame oil in a large bowl. Toss the chicken pieces until they're coated well and let them rest for 15 minutes.
  • The rice needs to cook while the chicken marinates. Follow the package instructions and let it cool a bit before you put the bowls together.
  • Get a large non-stick skillet hot with some oil over medium-high heat. Cook your marinated chicken for 10 minutes. Stir it often until it's cooked through and gets that nice caramel color. Let it cool for a few minutes.

The magic happens during assembly:

  • Split the cooled rice between four bowls
  • Add your fresh vegetables.

Notes

My time with chicken poke bowls has taught me everything in making this recipe perfect. We made these bowls ideal for meal prep. I often make a double batch and keep components separately in the fridge for workday lunches.
Storage Tips: These poke bowls stay fresh in the fridge up to 4 days. Proper storage is a vital part - I use airtight containers and keep my refrigerator's temperature at or below 40 degrees Fahrenheit.

Here are my favorite substitution options:

  • Fresh lime juice works perfectly in place of rice vinegar
  • Bell peppers or shaved carrots can replace cucumber
  • Pineapple makes an excellent alternative to mango
Time management makes all the difference in preparing these bowls. I cook the chicken and rice together while I prepare the dressing and toppings. This method cuts the preparation time in half.
My make-ahead preparation involves storing crunchy ingredients like tempura or chopped nuts separately to maintain their texture. I keep cold ingredients (like cucumbers and avocado) separate from items that need reheating.
I found that there was a simple trick: avocados should be sliced right before serving. The dressing stays fresh for weeks on the side and works well with other dishes.