Description
Sticky chicken poke bowl with tender glazed chicken, fresh vegetables, and fluffy rice. A flavorful and satisfying meal.
Ingredients
- 1 pound boneless skinless chicken breast cut into 1 inch cubes
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 half teaspoon black pepper
- 1 teaspoon cornstarch
- 2 cups cooked jasmine rice warm
- 1 teaspoon sesame oil
- 1 quarter teaspoon salt
- 1 cup cucumber sliced
- 1 cup shredded carrots
- 1 cup edamame shelled
- 1 avocado sliced
- 2 tablespoons green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Whisk together soy sauce, honey, brown sugar, rice vinegar, olive oil, garlic, ginger, black pepper, and cornstarch until smooth.
- Add the cubed chicken and toss to coat evenly. Let it marinate for 10 to 15 minutes.
- While the chicken marinates, stir sesame oil and salt into the warm rice and divide into serving bowls.
- Heat a large skillet over medium high heat and add the marinated chicken in a single layer.
- Cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
- Continue cooking for another 3 to 4 minutes until the sauce thickens and coats the chicken with a glossy finish.
- Ensure the chicken reaches an internal temperature of 165 degrees F before serving.
- Arrange the cooked chicken over the rice in each bowl.
- Add cucumber, shredded carrots, edamame, and avocado around the chicken.
- Sprinkle green onions and sesame seeds over the top and serve immediately.
Notes
- For meal prep, store components separately and assemble just before serving to keep textures fresh.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian