Soy Ginger Chicken Poke Bowl

Name: Soy Ginger Chicken Poke Bowl
Prep time: 9 min
Total time: 9 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; 2 tsp Fresh ginger, grated; 1 tbsp Lime juice; 1 tbsp Honey; 1/2 Cucumber; 1 Carrot; 1 Avocado; 150 g Edamame; 80 g Pickled red onion; 2 tsp Sesame seeds

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Juicy chicken with a gingery glaze gives this bowl a little more savoury depth while the raw vegetables keep it fresh.

Serves: 4 people

Preparation time: 9 min

Ingredients

Sushi rice – 300 g
Rice vinegar – 3 tbsp
Chicken thigh fillets – 500 g
Soy sauce – 2 tbsp
Sesame oil – 1 tsp
Fresh ginger, grated – 2 tsp
Lime juice – 1 tbsp
Honey – 1 tbsp
Cucumber – 1/2
Carrot – 1
Avocado – 1
Edamame – 150 g
Pickled red onion – 80 g
Sesame seeds – 2 tsp

Method

STEP 1
Stir together the soy sauce, sesame oil, ginger, lime juice and honey. Coat the chicken well and leave it to marinate while the rice cooks.
STEP 2
Cook the rice and season it. Let it cool a touch so the bowl does not end up heavy and steamy.
STEP 3
Grill or pan-fry the chicken until nicely browned at the edges. Rest it for a few minutes before slicing so the juices stay in the meat.
STEP 4
Slice the cucumber and avocado and shave or julienne the carrot. Blanch the edamame if needed.
STEP 5
Fill the bowls with rice, lay the sliced chicken on top and tuck the vegetables around it. Add the pickled onion for a sharp note and finish with sesame.