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Front view of a Chicken Poke Bowl.
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Chicken Poke Bowl Recipe

A delicious, savory dish that is perfect for lunch or dinner.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Hawaiian, Japanese
Servings: 3 entire recipe
Calories: 486kcal

Ingredients

Chicken

  • 1 lb. boneless, skinless chicken breast (or chicken thighs with fat trimmed off)
  • 2 tbsp. coconut aminos (or low-sodium soy sauce)
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tsp. sweetener (try maple syrup or honey)
  • ½ tsp. grated ginger
  • 1 large garlic clove (pressed or minced)

Bowl

  • 1 cup cooked brown rice (or quinoa)
  • ½ cup cherry tomatoes (halved)
  • ½ cup cooked corn (fresh or frozen)
  • 1 medium ripe avocado (diced)
  • 1 medium green onion (sliced)
  • 1 tbsp. toasted sesame seeds
  • 1 tbsp. chopped, fresh cilantro (optional - You can sub parsley)

Dressing

  • 2 tbsp. coconut aminos (or low-sodium soy sauce)
  • 1 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. sweetener
  • ½ tsp. sriracha (optional for heat)

Instructions

Marinate The Chicken

  • Place the chicken breasts in a casserole dish large enough to fit them all. Any size where they can be fully covered with sauce will work just fine.
    Raw chicken breast slices in a white casserole dish.
  • In a bowl, mix the coconut aminos, rice vinegar, sesame oil, honey, ginger, and garlic.
    Mixed Chicken Poke Bowl marinade.
  • Pour it over the chicken and toss to coat if needed. Let marinate for at least 15 minutes (or up to overnight for more flavor).
    Marinade poured over chicken pieces in a white casserole dish.

Cook The Chicken

  • Heat a skillet over medium heat and use the marinade from the chicken. Cook the chicken for about 5-6 minutes, stirring occasionally, until fully cooked and slightly caramelized. Use the marinade to cook it with. There's no need for extra oil.
    Marinated chicken in a skillet with a bit of marinade for cooking in.
  • Cook the chicken for about 5-6 minutes, stirring occasionally, until fully cooked and slightly caramelized.
    Cooked chicken pieces in a skillet.

Make The Dressing

  • In a mixing bowl, combine the dressing ingredients and whisk with a fork until blended.
    Chicken Poke Bowl dressing mixed in a white bowl.

Assemble The Salad

  • Divide the cooked brown rice or quinoa into serving bowls.
    A bed of cooked brown rice covers the bottom layer of a bowl.
  • Top with the cooked chicken, cherry tomatoes, corn, avocado, and green onions. Pour the dressing over the top and garnish with fresh herbs and toasted sesame seeds.
    Chicken Poke Bowl ingredients arranged over brown rice and garnished with fresh herbs and sesame seeds.

Serve And Enjoy

  • Serve immediately and enjoy.
    A hand holds a fork which holds a bit of this Chicken Poke Bowl.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 486kcal | Carbohydrates: 35g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 655mg | Potassium: 1080mg | Fiber: 7g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg