Recipe-Fresh & Vibrant Chicken Poke Bowl

A light, nutrient-dense recipe featuring tender marinated chicken, fluffy rice, crisp fresh vegetables, and a creamy sriracha mayo finish.

Prep time: 20 mins | Cook time: 15 mins | Servings: 2

Ingredients

• Chicken & Marinade

  • 300g (10.5 oz) chicken breast or boneless thighs, diced into bite-sized cubes

  • 2 tbsp low-sodium soy sauce

  • 1 tbsp sesame oil

  • 1 tsp fresh ginger, grated

  • 1 clove garlic, minced

  • 1 tbsp olive oil (for cooking)

• Bowl Base

  • 2 cups cooked sushi rice or brown rice, warm

• Toppings

  • 1/2 English cucumber, sliced into half-moons

  • 1 ripe avocado, sliced

  • 1/2 cup shredded carrots

  • 1/2 cup shelled edamame, steamed

  • 1/4 cup purple cabbage, thinly shredded

• Drizzle & Garnish

  • 2 tbsp mayonnaise mixed with 1 tsp sriracha (adjust heat to taste)

  • 1 tbsp toasted sesame seeds

  • 1 green onion, thinly sliced

Instructions

1. Marinate the Chicken: Combine soy sauce, sesame oil, grated ginger, and minced garlic in a bowl. Add the cubed chicken, coat evenly, and let rest for at least 10 minutes.

2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked through and slightly caramelized.

3. Assemble the Base: Divide warm cooked rice evenly between two wide serving bowls.

4. Arrange Toppings: Group each topping individually around the perimeter of the rice base: cucumber, avocado, carrots, edamame, purple cabbage, and cooked chicken.

5. Garnish & Serve: Drizzle the top with sriracha mayo, then sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.