Chicken Poke Bowls
Quick and customizable chicken poke bowls with vibrant vegetables and fluffy jasmine rice, perfect for busy weeknights.
Ingredients
For the Marinade
- 1/4 cup reduced sodium or lite soy sauce Adds depth and umami flavor to the marinade.
- 2 tablespoons hoisin sauce Provides sweetness and complexity to the dish.
- 2 tablespoons lime juice Introduces a refreshing tartness.
- 1 tablespoon honey Natural sweetness that balances the savory components.
- 2 cloves garlic Infuses the marinade with rich flavor.
- 1 teaspoon dried ginger or freshly grated ginger Adds warmth and spice.
- 1 tablespoon olive oil Used for cooking the chicken.
Main Ingredients
- 1 pound boneless skinless chicken breasts The main protein, tender and versatile.
- 2 cups cooked jasmine rice Serves as a comforting base for the dish.
- 1 cup shelled edamame Adds protein and a pop of color.
- 1 medium cucumber, diced Offers a crisp, refreshing texture.
- 1 cup shredded carrots Contributes sweetness and crunch.
- 1/4 cup fresh cilantro, chopped Adds brightness and freshness to every bite.
- 1/4 cup pickled red onions Optional for tangy flavor.
- 2 each lime wedges Enhances flavor at serving.
- 2 tablespoons Sriracha mayo Optional for a spicy and creamy finish.
- 1 tablespoon sesame seeds Optional for added texture.
- 1/2 teaspoon red pepper flakes or chili oil Optional for customizing heat levels.
- to taste Salt and pepper To taste for seasoning.
Instructions
Preparation
- In a medium bowl, combine soy sauce, hoisin sauce, lime juice, honey, garlic, and ginger, whisking together well. Set aside.
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat, then add the diced chicken, cooking for about 5 minutes until fully cooked.
- Reduce heat to medium or medium-low and pour the prepared sauce over the chicken, cooking for an additional 2 to 3 minutes while tossing to coat.
- Remove from heat and let the chicken sit momentarily in the sauce.
Assembly
- Divide the cooked jasmine rice among four bowls, then top each with the cooked chicken.
- Evenly distribute edamame, diced cucumber, shredded carrots, cilantro, and optional pickled red onions across the bowls.
- Finish with lime wedges, sriracha mayo, sesame seeds, and red pepper flakes if desired.
- Serve immediately and enjoy while hot.
Notes
Marinate the chicken for a few hours or overnight for deeper flavors. Use leftover chicken or rotisserie chicken if needed. Adjust sauce sweetness or saltiness before adding to ensure balance.