Chicken Poke Bowls

Grey ceramic bowls with chicken and poke toppings with a black and gold fork on the side. A black napkin to the side.

5 from 1 vote

This Garlic Ginger Chicken Poke Bowl is loaded with nutrition and fresh flavors. All the toppings I love on a poke bowl but with chicken.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Japanese

Diet: Gluten Free, Low Lactose

Servings:

Author: Bailey

Equipment

parchment paper
baking sheet
mixing bowls

Ingredients

½ -1 cup long grain rice, uncooked cook according to package
1 lb chicken breasts, boneless & skinless
1½ Tbsp cornstarch *see notes
½ tsp black pepper or red pepper flakes

Garlic Ginger Sauce

½ cup low sodium soy sauce
¼ cup honey or brown sugar
½ cup pineapple juice
3 cloves garlic, minced
1 inch fresh ginger, minced
1 tsp sesame oil *olive oil will also work
½ tsp rice vinegar

Additional Toppings

1 cup edamame, shelled and steamed
1 cup pineapple, diced
1 small cucumber, thinly sliced
1 carrot, thinly sliced
4 Tbsp green onions, chopped
pickled onions *see recipe below in otes
1 Tbsp sesame seeds *for garnish
1 jalapeño, sliced

Instructions

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.
Add the cubed chicken to a large bowl and add the cornstarch, 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 .
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 8-10 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 leftover sauce will be used for garnishing the rice bowls.
While the chicken is cooking, gather and prep the other ingredients for the chicken poke bowls. Set aside.
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. You can also drizzle these bowls with Sriracha or kewpie mayo for the ultimate flavor.

Notes

*arrow root will also work.

*If you do not have parchment paper, use tin foil lined cooking sheet. The sauce will burn a bit easier so please keep a very close eye on the chicken, you may need to lightly cover it with tin foil if it starts to dry up and burn.

Pickled Onions:

1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider
1 ½ tablespoons maple syrup ½ teaspoons salt

Pack the onions in a jar that has a lid. Simmer all other ingredients together for about 5 minutes, let it cool for 3 minutes, pour over the onions in the jar, seal the jar and let the onions sit for an hour or up to 24 hour.

Nutrition