Chicken Poke Bowl

Prep Time:
Cook Time:
Serves: 4

We’ve given this classic Hawaiian dish a makeover using caramelized chicken thighs instead of the traditional raw fish.


1/2 pear, peeled and grated
1/4 cup (60 mL) soy sauce (approx.)
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) garlic chili paste
2 tsp (10 mL) sesame oil
6 boneless, skinless chicken thighs (1 1/4 lb/600 g), cubed
2 tbsp (30 mL) vegetable oil
4 cups (1 L) cooked brown rice
1 large ripe avocado, chopped
1 cup (250 mL) thinly sliced cucumbers
2 sheets nori, shredded
1 cup (250 mL) shelled edamame
2 tbsp (30 mL) pickled ginger
2 tbsp (30 mL) wasabi paste
2 tbsp (30 mL) toasted sesame seeds


1 In large bowl, whisk together pear, soy sauce, vinegar, honey, chili paste and sesame oil. Add chicken and toss to coat; let stand for 15 minutes. 
2 Heat oil in large nonstick skillet set over medium-high heat; cook chicken, stirring often, for about 10 minutes or until cooked through and caramelized. Let cool slightly. 
3 Meanwhile, divide rice among four bowls; arrange avocado, cucumbers, nori and edamame over rice. Top with chicken, pickled ginger and wasabi paste. Sprinkle with sesame seeds. Serve with extra soy sauce for dipping if desired.