Poke Bowl with Chicken and Fresh Vegetables

Name: Poke Bowl with Chicken and Fresh Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: International
Ingredients: 300 g Sushi rice; 3 tbsp Rice vinegar; 500 g Chicken thigh fillets; 2 tbsp Soy sauce; 1 tsp Sesame oil; 1 tbsp Honey; 1/2 Mango; 1/2 Cucumber; 1 Avocado; 150 g Edamame; 100 g Carrot, julienned; 2 Spring onions; 2 tsp Sesame seeds

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A balanced, accessible chicken poke bowl with enough crunch, colour and sauce to make it feel fresh instead of routine.

Serves: 4 people

Preparation time: 25 min

Ingredients

Sushi rice – 300 g
Rice vinegar – 3 tbsp
Chicken thigh fillets – 500 g
Soy sauce – 2 tbsp
Sesame oil – 1 tsp
Honey – 1 tbsp
Mango – 1/2
Cucumber – 1/2
Avocado – 1
Edamame – 150 g
Carrot, julienned – 100 g
Spring onions – 2
Sesame seeds – 2 tsp

Method

STEP 1
Cook the rice and leave it to cool slightly after seasoning. Meanwhile, mix the soy sauce, sesame oil and honey.
STEP 2
Toss the chicken in that mixture and cook it in a hot pan until browned and tender. If you use thigh meat, give it enough time to colour properly. That is where a lot of the flavour comes from.
STEP 3
Prepare the mango, cucumber, avocado, edamame and carrot while the chicken rests.
STEP 4
Arrange the rice in bowls and spread the toppings over the surface instead of stacking them too high. Poke bowls eat better when you can see and reach everything easily.
STEP 5
Slice the chicken and add it while still warm. Sprinkle on spring onion and sesame seeds and serve.