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Sticky Chicken Poke Bowls

Experience a burst of flavors with these Irresistibly Sticky Chicken Poke Bowls featuring succulent chicken glazed in a sweet-and-savory marinade over a bed of fluffy sushi rice, complemented by fresh vegetables.
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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: 475
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 3 tablespoons soy sauce Kikkoman recommended for authentic taste.
  • 2 tablespoons honey Raw honey adds depth.
  • 1 tablespoon sesame oil Crucial for nutty flavor.
  • 2 cloves garlic, minced More garlic means more flavor!
  • 1 teaspoon ginger, grated Fresh is best.
  • 1 tablespoon rice vinegar Look for unseasoned.
  • 1 teaspoon sriracha sauce Adjust to spice tolerance.
For the Bowl Assembly
  • 2 cups cooked sushi rice Short-grain is best for sticky texture.
  • 1 pound chicken breast, thinly sliced Opt for organic for best flavor.
  • 1 cup cucumber, diced English cucumbers are great.
  • 1 cup carrot, shredded A julienne peeler makes for pretty presentation.
  • 1 cup edamame, cooked Frozen works perfectly.
  • 2 tablespoons sesame seeds, toasted Elevates the dish.
  • 1 sheet nori, sliced into strips For authentic sushi feel.
  • 2 tablespoons cilantro, chopped Fresh herbs make a lovely difference.
  • 2 tablespoons mayonnaise Kewpie mayo for rich flavor.
  • 1 tablespoon lime juice Freshly squeezed is best.
  • 1 drizzle cooking oil for frying Avocado oil works well for high heat.

Method
 

Preparation
  1. In a medium bowl, combine soy sauce, honey, sesame oil, minced garlic, ginger, rice vinegar, and sriracha sauce. Whisk until well combined.
  2. Add the sliced chicken to the marinade, tossing well to ensure everything is evenly coated. Let it sit for about 15 minutes.
Cooking
  1. Heat a drizzle of cooking oil in a skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5 to 7 minutes until golden brown and sticky, stirring occasionally.
  2. Divide cooked sushi rice among your bowls, creating a cozy base layer.
Assembly
  1. Top each bowl with the sticky chicken, followed by slices of avocado, diced cucumber, shredded carrots, cooked edamame, and mango.
  2. Drizzle the mix of mayonnaise and lime juice over the toppings for a creamy finish.
  3. Garnish with green onions, sesame seeds, nori strips, and chopped cilantro.

Notes

Use the right chicken (thighs for flavor), don't skip marinating, and store components separately if making ahead.