Name: Hawaiian Inspired Chicken Poke Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 4 tablespoons of light mayo; 2 teaspoons of sriracha; 1-2 tablespoons of water; 600g 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 apple cider vinegar; 1 tablespoon of tomato paste (puree); 100ml of pineapple juice (from a carton); 2 teaspoons of sriracha; 2 teaspoons of sesame oil; 640g of cooked jasmine rice or sushi rice; 200g of fresh pineapple, diced; 1 cup of cooked edamame beans; Small red onion, halved and sliced thinly; 1 carrot, julienned; 140g of avocado, diced; 3 spring onions, sliced (green part only); 2 baby cucumbers, halved and sliced; 1 teaspoon of toasted sesame seeds

Hawaiian Inspired Chicken Poke Bowl

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Bring a taste of the tropics to your dining table with this Hawaiian Inspired Chicken Poke Bowl Recipe. Bursting with vibrant colors and fresh flavors, this dish features tender marinated chicken paired with an array of colorful vegetables and a zesty spicy mayo. Perfect for busy weeknights or family gatherings, this poke bowl is not only quick to prepare but also allows everyone to customize their own bowl based on personal preferences. With just 35 minutes from prep to plate, you can enjoy a satisfying meal that’s as nutritious as it is delicious. Whether you’re looking for a healthy dinner option or a fun way to bring the family together, this poke bowl is sure to impress!

Author: Emberly
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Sautéing
Cuisine: Hawaiian

Ingredients

Scale

4 tablespoons of light mayo
2 teaspoons of sriracha
1–2 tablespoons of water
600g 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 apple cider vinegar
1 tablespoon of tomato paste (puree)
100ml of pineapple juice (from a carton)
2 teaspoons of sriracha
2 teaspoons of sesame oil
640g of cooked jasmine rice or sushi rice
200g of fresh pineapple, diced
1 cup of cooked edamame beans
Small red onion, halved and sliced thinly
1 carrot, julienned
140g of avocado, diced
3 spring onions, sliced (green part only)
2 baby cucumbers, halved and sliced
1 teaspoon of toasted sesame seeds

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Instructions

Prepare the spicy mayo by mixing light mayo and sriracha in a small bowl; add water for drizzling consistency.
Whisk together soy sauce, maple syrup, apple cider vinegar, pineapple juice, tomato paste, sesame oil, and sriracha in a separate bowl.
In a heated pan, sauté diced chicken with garlic and ginger until golden brown.
Add marinade to cooked chicken and simmer until caramelized.
Assemble your bowls with cooked rice and top with chicken, fresh veggies, and drizzle with spicy mayo.

Nutrition

Serving Size: 1 poke bowl (450g)
Calories: 550
Sugar: 12g
Sodium: 950mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 7g
Protein: 32g
Cholesterol: 90mg

Find it online: https://simplemealbox.com/hawaiian-inspired-chicken-poke-bowl-recipe/