Chicken Poke Bowl

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.