Description
Sticky chicken poke bowls with rice, fresh vegetables, and a sweet savory sauce. A quick, colorful, and satisfying summer meal.
Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into 1 inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 cups cooked white rice
- 1 cup cucumber sliced
- 1 cup shredded carrots
- 1 avocado sliced
- 1 cup edamame cooked
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
Instructions
- Cook rice according to package directions and keep warm.
- In a small bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, cornstarch, and water. Set aside.
- Heat olive oil in a large skillet over medium high heat.
- Add chicken pieces, season with salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Pour the sauce into the skillet and stir to coat the chicken.
- Cook for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Remove from heat and let the chicken rest for 2 minutes.
- Divide rice among bowls and top with sticky chicken, cucumber, carrots, avocado, and edamame.
- Garnish with green onions and sesame seeds.
- Serve immediately while warm.
Notes
- Chill the vegetables before assembling for a refreshing contrast with the warm sticky chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired