Recipe
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.
Ingredients
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
Instructions
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.