Chicken Poke Bowl
Recipe and photo courtesy of BC Chicken
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
PREP TIME
30 min |
COOK TIME
10 min |
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SERVING SIZE: 4 |
