Go Back

Sticky Chicken Poke Bowls

Delightful and customizable Sticky Chicken Poke Bowls made with marinated chicken, fresh veggies, and topped with zesty mayo, perfect for family dinners or casual gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons soy sauce For a gluten-free option, use tamari.
  • 2 tablespoons honey Local and raw honey adds a unique taste.
  • 1 tablespoon sesame oil Choose toasted for a stronger flavor.
  • 2 cloves garlic, minced Fresh is a must!
  • 1 teaspoon ginger, grated For a zesty kick.
  • 1 tablespoon rice vinegar Can be substituted with apple cider vinegar.
  • 1 teaspoon sriracha sauce Adjust to your spice preference.
For the Bowls
  • 1 pound chicken breast, sliced thin Use quality free-range chicken for better flavor.
  • 2 cups cooked sushi rice Short-grain rice is best for stickiness.
  • 1 cup cucumber, diced Feel free to use pickled cucumbers for an extra zing.
  • 1 cup carrot, shredded Adds color and crunch.
  • 1 cup edamame, cooked Use fresh or frozen.
  • 2 tablespoons sesame seeds Toasted for extra flavor.
  • 1 sheet nori, sliced into strips Adds a lovely depth.
  • 2 tablespoons cilantro, chopped Optional but adds freshness.
  • 2 tablespoons mayonnaise Store-bought is fine, or use Japanese mayo for creaminess.
  • 1 tablespoon lime juice Fresh squeezed is the best.
  • 1 tablespoon cooking oil for frying Avocado or canola oil works well.

Method
 

Making the Marinade
  1. In a bowl, combine the soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha sauce to make the marinade. Whisk well to meld the flavors.
Marinating the Chicken
  1. Add your sliced chicken to the marinade, tossing to coat well. Allow it to sit for 15 minutes.
Cooking the Chicken
  1. Heat cooking oil in a skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5 to 7 minutes until golden and sticky.
Preparing the Bowls
  1. Divide the cooked sushi rice among bowls, creating a base layer for all the toppings.
Assembling the Bowls
  1. Top each bowl with sticky chicken, sliced avocado, cucumber, shredded carrot, cooked edamame, and diced mango.
Finishing Touches
  1. Drizzle the mayonnaise mixed with lime juice over the toppings. Garnish with sliced green onions, sesame seeds, nori strips, and cilantro.

Notes

You can marinate the chicken for up to 1 hour for more flavor. Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. For spice adjustments, add more sriracha or top with jalapeños.