This Garlic Ginger Chicken Poke Bowl is loaded with color, nutrition and fresh flavor. All the toppings I love on a poke bowl with cooked chicken.

Why Make This Chicken Poke Bowl

I am a huge sucker for poke bowls, they are loaded with fresh, colorful toppings. And full bodied flavor from ginger, garlic and soy sauce. These Chicken Poke Bowls are everything to love without the expensive raw fish. Raw fish that is sushi grade is often hard to come by and very expensive, plus a lot of people aren’t fond of raw fish. With this recipe you can get the best of both worlds and it’s more affordable. You can also try my Salmon Hand Rolls or for another affordable, cooked sushi inspired snack.

This meal is full of nutrients and flavor. Fresh veggies are a big factor here!

Customizable bowls, you can pick what you want to add to these bowls. I have listed all my favorites but the options are really endless. Also try my Teriyaki Shrimp Bowls or Sweet Chili Chicken for another wonderful customize meal.

Diet friendly. You can enjoy these bowls dairy and gluten free. You can also make them soy free.

Ingredients Needed

Corn Starch. This is to coat the chicken with, it gives the chicken bites a bit more texture and helps to hold the sauce. You can of course skip this ingredient if needed.

Soy Sauce. Be sure to use low sodium if you can! Otherwise this dish can get pretty salty.

Fresh Ginger. This meal has lots of ginger in it, fresh is always best as it offers more flavor and punch.

Pineapple. The recipe calls for pineapple cubes and the juice, canned pineapple would be the best here since it has the fruit and juice.

Edamame. This adds additional protein. I like to buy the shelled steam-in-bag edamame for this recipe. Just steam it according to the package instructions 

Pickled Onions. This is optional, you can make your own (the recipe is in the recipe card below) or you can buy them pre pickled.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Chicken Breasts. Chicken thighs will also work great for Chicken Poke Bowls.

Corn Starch. Use flour or arrow root in place of the corn starch if you’s prefer. This ingredient gives the chicken a nice texture and helps hold the sauce on it. You can also make the dish without.

Soy Sauce. Use low sodium soy sauce. You can also use tamari, or coconut aminos for soy free options.

Rice. Long grain rice is called for in the recipe, however you can sub cauliflower rice for a low carb option.

Steps To Make This Recipe

Step One. Preheat the oven to 375º. Pat the chicken dry and cube the chicken into small cubes in equal sizes. This will help them cook quicker and more evenly. Start to cook the rice according to the package, this typically takes about 20 minutes.

Step Two. Add the cubed chicken to a large bowl and add the cornstarch, salt and pepper to the chicken. Mix the cornstarch and seasonings well into the chicken. In a medium sized bowl, add the garlic ginger sauce ingredients together and whisk well: soy sauce, honey, ginger, garlic, oil, rice vinegar, pineapple juice .

Step Three. On a parchment lined cooking sheet with edges, add the chicken to the parchment paper. The parchment keeps the sauce from burning and it keeps everything moist, please see notes if you can’t use parchment paper. Bake in the oven for about 8 minutes. Pull the chicken out, pour 3/4ths of the garlic ginger sauce over the chicken and pop it back into the oven for another 10-12 minutes or until the chicken gets to 165º internally. The other bit of sauce will be used to drizzle over the bowls as needed.

Step Four. While the chicken is cooking, gather and prep the other ingredients for the chicken poke bowls. Set aside.

Step Five. Assemble the bowls! Start with rice as the base, add ginger chicken, jalapeño. chopped pineapple, edamame, cucumbers, carrots, green onions, pickled onions, sesame seeds and any other fresh toppings you choose. Drizzle leftover sauce and enjoy.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Recipe FAQs

Recipe Tips

Ginger Chicken Poke Bowls are best served fresh. You can certainly reheat then and make for meal prepping but they are excellent when served warm and fresh. Toppings do not need to be heated.

Don’t let the sauce burn! be sure to keep a close eye on the chicken while if bakes. All ovens vary greatly in temps therefore times can vary. If the sauce starts to burn before the chicken is ready, simple cover everything with foil. This is why I prefer to use parchment paper lined baking sheets, it keeps more moisture in and prevents the sauce form burning.

Make this bowl more diet friendly! Serve everything over greens or cauliflower rice to really cut the calories down.

Recipe Pairings

This Chicken Poke Bowl is so hearty and satisfying on it’s own but I high recommend topping it with my Chili Onion Crunch and/or pairing with my Asian Cabbage Salad or Spicy Cucumbers.

Other Chicken Recipes To Try

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