These chicken bowls contain sushi rice, sweet and savory chicken, fresh seasonings and are topped with spicy soy sauce. This quick and easy dish is perfect for weekday lunches and dinners!
Chicken bowls are a well-balanced dish with lots of veggies, protein, and a good amount of carbs.
They are so fresh and delicious and easy to make on a busy day. The chicken thighs are cooked in tamari soy sauce and honey and come out super juicy every time. The dressing is made with just 4 ingredients, but is packed with umami flavor and has just the right amount of heat.
Have fun customizing the toppings however you like, or use whatever vegetables you have on hand!
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What are poke bowls?
Poke is a Hawaiian style cereal bowl inspired by Japanese cuisine. It is usually prepared with tuna marinated in soy, but nowadays there are many variations made with other fish or proteins not derived from seafood.
Using chicken instead of sashimi fish makes grocery shopping much easier, as finding fresh fish can often be tricky in the United States.
Ingredients for this recipe
To season:
- Lemon juice: freshly squeezed or bottled.
- Sesame oil
- Tamari are willow
- Sriracha sauce – Or any of your favorite hot sauces!
For the poke bowls:
- Olive oil
- Garlic – Chopped
- Boneless, skinless chicken thigh: cut into small pieces.
- Salt
- Tamari are willow
- Sake – Or dry white wine.
- Honey
- Cooked Sushi Rice (Japanese) – Or rice of your choice
- Mixed salad leaves
- Carrot: peeled into ribbons
- Shelled edamame
- Pineapple Chunks – Fresh or canned.
- Radish: thinly sliced. I like to use a mandolin for slicing.
For extra toppings (optional):
- Thinly sliced shallot
- Coriander leaves
- Toasted sesame, mix of black and white
How to make chicken bowls
1. Prepare the dressing. Combine the dressing ingredients in a cup. Set aside.
2. Cook the garlic. Heat the olive oil in a pan. Cook the garlic until fragrant.
3. Cook the chicken legs. Add the chicken and salt. When the chicken is 80% cooked, add the tamari, sake and honey and continue cooking until no longer saucy.
4. Arrange in bowls. In two bowls, arrange the cooked rice, followed by salad leaves, carrots, cooked chicken, edamame, pineapple and radish.
5. Serve. Top with sesame, coriander and shallots. Drizzle the dressing.
Frequently asked questions
As for the chicken, you can cook it in advance and store it in the refrigerator for up to 3 days. Be sure to reheat or microwave it after use.
As for the vegetables, you can prepare them and store them separately in the refrigerator. The dressing can be already prepared and stored in the refrigerator for up to a week. I like to make it in larger quantities and use it for other salads or even for meat.
It is recommended to consume the chicken bowls fresh. However, if you have leftovers, store the vegetables separately from the meat and rice. This way, you can reheat the meat and rice without the vegetables getting soggy!
Other easy bowl recipes…
Recipe
These chicken bowls contain sushi rice, sweet and savory chicken, fresh seasonings and drizzled with spicy soy sauce. This quick and easy dish is perfect for weekday lunches and dinners!
Ingredients
To get dressed
- 1 table spoon lemon juice
- 1 table spoon sesame oil
- 4 teaspoon tamari soy willow
- 1 teaspoon Sriracha sauce
For poke bowls
- 1 table spoon olive oil
- 2 cloves garlic chopped
- 1 pound boneless, skinless chicken thighs cut into pieces
- ½ teaspoon salt
- 2 spoons tamari soy willow
- 1 table spoon scope or dry white wine
- 1 table spoon Honey
- 2 cups cooked rice for sushi (Japanese).
- 1 cup salad leaves packed
- 1 medium carrot peeled into ribbons
- ½ cup shelled edamame
- ½ cup pieces of pineapple
- 3 radish sliced thinly
For condiments
- Thinly sliced shallot
- Coriander leaves
- Toasted sesame mix of black and white
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Instructions
-
Combine the dressing ingredients in a cup. Set aside.
-
Heat the olive oil in a pan. Cook the garlic until fragrant.
-
Add the chicken and salt. When the chicken is 80% cooked, add the tamari soy sauce, sake and honey and continue cooking until no longer saucy.
-
In two bowls, arrange the cooked rice, followed by salad leaves, carrots, cooked chicken, edamame, pineapple and radish.
-
Top with sesame, coriander and shallots. Drizzle the dressing.
Nutrition
Serve: 1bowlCalories: 698kcalCarbohydrates: 67GProtein: 55GFat: 25GSaturated fat: 4GPolyunsaturated fats: 6GMonounsaturated fats: 11GTrans fats: 0.04GCholesterol: 215mgSodium: 2551mgPotassium: 1057mgFiber: 5GSugar: 21GVitamin A: 5411UIVitamin C: 18mgSoccer: 92mgIron: 4mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
