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Sticky Chicken Poke Bowls

These vibrant, flavor-packed bowls feature juicy, sticky chicken atop fluffy sushi rice and a rainbow of fresh vegetables, perfect for a quick and delicious family meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 3 tablespoons soy sauce Preferably low-sodium
  • 2 tablespoons honey Local honey adds floral notes
  • 1 tablespoon sesame oil Toast sesame seeds for freshness
  • 2 cloves garlic, minced Fresh garlic elevates the dish
  • 1 teaspoon grated ginger Substitute with ground ginger if needed
  • 1 tablespoon rice vinegar Use unseasoned for a neutral flavor
  • 1 teaspoon sriracha sauce Adjust to your spice tolerance
  • 1 pound chicken breast, thinly sliced Organic, free-range recommended
For the Bowl Assembly
  • 2 cups cooked sushi rice Short-grain variety for optimal stickiness
  • 1 cup cucumber, diced English cucumbers work well
  • 1 cup carrot, shredded Fresh carrots bring color
  • 1 cup cooked edamame
  • 2 tablespoons toasted sesame seeds Enhances nutty flavor
  • 1 sheet nori, sliced into strips Adds umami richness
  • 2 tablespoons cilantro, chopped Fresh herbs brighten the dish
  • 2 tablespoons mayonnaise Japanese mayo recommended
  • 1 tablespoon lime juice Fresh for bright zing
  • to taste cooking oil Neutral oil like canola recommended

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, coating each piece. Let sit for 15 minutes.
Cooking
  1. Heat a drizzle of cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes until fully cooked and sticky.
Assembly
  1. Divide the cooked sushi rice among bowls as a base layer.
  2. Top each bowl with sticky chicken, sliced avocado, diced cucumber, shredded carrot, edamame, and diced mango.
  3. In a small bowl, mix mayonnaise with lime juice, then drizzle over the toppings.
  4. Garnish with sliced green onions, sesame seeds, nori strips, and chopped cilantro.

Notes

Store leftovers in an airtight container for up to 3 days. For best results, reheat chicken gently to avoid drying.