Name: Hawaiian Chicken Poke Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 640g (22.5oz) of cooked jasmine rice or sushi rice; 155g (1 cup) of cooked edamame beans; 600g (21oz) of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced; 2 teaspoons of grated garlic; 2 teaspoons of grated ginger; 1 teaspoon of onion powder; 3 tablespoons of soy sauce; 3 tablespoons of maple syrup; 1 tablespoon of shaoxing apple vinegar; 1 tablespoon of tomato paste (puree); 120ml (1/2 cup) of pineapple juice (from a carton); 2 teaspoons of sriracha; 2 teaspoons of sesame oil; 200g (7oz) of fresh pineapple, diced; 140g (4.9oz) of avocado, diced; small red onion, halved and sliced thinly; 1 carrot, julienned; 3 spring onions, sliced (green part only); 2 baby cucumbers, halved and sliced; 1 teaspoon of toasted sesame seeds; 4 tablespoons (1/4 cup) of light mayo; 2 teaspoons of sriracha; 1-2 tablespoon of water

Hawaiian Chicken Poke Bowl

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Enjoy a vibrant Hawaiian Chicken Poke Bowl packed with fresh flavors! Try this easy recipe for a delicious meal today!

Author: Paisley
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Dinner
Method: Frying
Cuisine: Hawaiian

Ingredients

Scale

640g (22.5oz) of cooked jasmine rice or sushi rice
155g (1 cup) of cooked edamame beans
600g (21oz) of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced
2 teaspoons of grated garlic
2 teaspoons of grated ginger
1 teaspoon of onion powder
3 tablespoons of soy sauce
3 tablespoons of maple syrup
1 tablespoon of shaoxing apple vinegar
1 tablespoon of tomato paste (puree)
120ml (1/2 cup) of pineapple juice (from a carton)
2 teaspoons of sriracha
2 teaspoons of sesame oil
200g (7oz) of fresh pineapple, diced
140g (4.9oz) of avocado, diced
small red onion, halved and sliced thinly
1 carrot, julienned
3 spring onions, sliced (green part only)
2 baby cucumbers, halved and sliced
1 teaspoon of toasted sesame seeds
4 tablespoons (1/4 cup) of light mayo
2 teaspoons of sriracha
1–2 tablespoon of water

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Instructions

Prepare Spicy Mayo: Mix light mayonnaise with sriracha in a small bowl; adjust water for desired consistency.
Make Marinade: Whisk soy sauce, maple syrup, pineapple juice, tomato paste, sesame oil, and sriracha together in another bowl.
Cook Chicken: In a heated pan, sauté diced chicken with garlic, ginger, and onion powder until golden brown. Pour in the marinade and cook until thickened.
Assemble Bowl: Layer warm rice at the bottom of each serving bowl. Top with caramelized chicken, fresh veggies (cucumber slices, pineapple, avocado), edamame beans, and green onions.
Final Touch: Drizzle spicy mayo over the assembled bowl before serving.

Nutrition

Serving Size: 1 bowl (450g)
Calories: 550
Sugar: 14g
Sodium: 850mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 6g
Protein: 30g
Cholesterol: 95mg

Find it online: https://cookingwhisper.com/hawaiian-chicken-poke-bowl/