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Sticky Chicken Poke Bowls

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These Sticky Chicken Poke Bowls feature warm sushi rice topped with tender, sticky chicken, fresh veggies, and creamy avocado—a delightful fusion of flavors.

Ingredients

Scale
  • 1 lb chicken breast, sliced thin
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha sauce
  • 2 cups sushi rice
  • 1 avocado, sliced
  • 1 cucumber, diced
  • 1 cup shredded carrot
  • 1 cup cooked edamame
  • 1 mango, diced
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • Green onions, sliced for garnish
  • Sesame seeds for garnish
  • Nori strips for garnish
  • Cilantro, chopped for garnish

Instructions

  1. Prepare the Marinade: In a mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha sauce.
  2. Marinate the Chicken: Slice your chicken breast and place it into the marinade. Toss well and let it sit for about 15 minutes.
  3. Heat the Skillet: Drizzle some cooking oil into a skillet and heat over medium-high.
  4. Cook the Chicken: Add the marinated chicken to the skillet and cook for 5 to 7 minutes until fully cooked and the marinade becomes sticky.
  5. Prepare the Rice: Cook sushi rice according to package instructions and divide into four bowls.
  6. Assemble the Bowls: Layer sticky chicken, avocado, cucumber, carrot, edamame, and mango on top of the rice.
  7. Drizzle the Sauce: Mix mayonnaise with lime juice and drizzle over the toppings.
  8. Garnish for Greatness: Finish with green onions, sesame seeds, nori strips, and cilantro.

Notes

Store components separately in airtight containers. Leftover rice and chicken can be refrigerated for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/sticky-chicken-poke-bowls/

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