Go Back

Irresistibly Sticky Chicken Poke Bowls

A customizable and flavorful twist on traditional poke bowls featuring sticky marinated chicken, fresh veggies, and sushi rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Fusion, Hawaiian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons soy sauce (preferably low sodium)
  • 2 tablespoons honey (or agave syrup for a vegan option)
  • 1 tablespoon sesame oil adds a nutty flavor
  • 2 cloves garlic, minced freshly minced is best
  • 1 teaspoon ginger, grated adds freshness
  • 1 tablespoon rice vinegar for a gentle tang
  • 1 teaspoon sriracha sauce adjust based on heat preference
For the Bowls
  • 1 pound chicken breast, thinly sliced opt for organic for the best flavor
  • 2 cups cooked sushi rice white or brown
  • 1 cup cucumber, diced refreshing crunch
  • 1 cup carrot, shredded adds sweetness and color
  • 1 cup edamame, cooked for protein
  • 2 tablespoons sesame seeds for garnish
  • 1 sheet nori, sliced into strips for a traditional touch
  • 2 tablespoons cilantro, chopped optional but recommended
  • 2 tablespoons mayonnaise optional – for a creamy drizzle
  • 1 tablespoon lime juice for brightness
  • cooking oil for frying canola or vegetable oil works well

Method
 

Preparation
  1. In a mixing bowl, combine soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and sriracha sauce. Whisk until well blended.
  2. Add the thinly sliced chicken to the marinade, ensuring each piece is coated. Allow it to sit for 15 minutes for maximum flavor absorption.
Cooking
  1. Heat a drizzle of cooking oil in a skillet over medium-high heat. When the oil is hot, toss in the marinated chicken. Cook for 5 to 7 minutes, stirring occasionally until the chicken is fully cooked and sticky.
  2. Divide the cooked sushi rice among bowls, creating a base layer.
Assembly
  1. Top each bowl with sticky chicken, followed by sliced avocado, diced cucumber, shredded carrot, edamame, and diced mango arranged beautifully for a colorful presentation.
  2. In a small bowl, mix the mayonnaise with lime juice and drizzle it over your toppings.
  3. Garnish with green onions, sesame seeds, nori strips, and chopped cilantro for an extra pop of flavor and texture.

Notes

Leftover poke bowls can be stored in an airtight container in the fridge for up to 3 days. The chicken can be reheated, but keep the veggies separate until serving. You can also marinate the chicken up to a day in advance and the rice can be cooked a few hours ahead.