Chicken Poke Bowl – We Heart Local BC

Chicken Poke Bowl

Chicken Poke Bowl

Recipe and photo courtesy of BC Chicken


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

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