Umami
Umami

Chicken Poke Bowls

4 servings

servings

20 minutes

active time

30 minutes

total time

Ingredients

  • 500g of chicken breast

  • 1 cup of rice

  • Miso paste

  • Honey

  • Rice vinegar

  • Soy sauce

  • 2x crushed Garlic cloves

  • 2cm piece of Ginger

  • half cucumber

  • 3 carrots

  • spring onions

  • broccoli

  • Frozen edamame beans

  • 2 limes (1 for juicing)

  • Sesame oil

  • Optional pickled onions

  • sweet chilli sauce,

  • (optional) mini corn & mangetout

Directions

Make the chicken marinade:

Add the 2 tablespoons of miso paste, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, the crushed garlic and grated ginger and 2 tablespoons of olive oil into a bowl or container (to save washing up, use this same bowl to marinate your chicken in so make sure it’s not too small). Using a fork, break up the miso paste in the bowl then mix everything into a cohesive sauce.

Prepare to cook:

Place a large pot of water on the boil for the rice. Place a second, smaller pot of water on the boil for the broccoli.

Dice the chicken, then add it into the bowl with the marinade and mix thoroughly, coating the chicken. Place this mixture in the fridge while you start the rice.

Use a peeler to create peeled carrots. Slice the cucumber and then halve the slices.

Chop the mini corn and mangetout if using.

Cook the rice, chicken and broccoli

Once the pots are boiling, boil the rice for 12 minutes. Boil the broccoli for 5 mins. While this boils, wok fry the chicken until browned. Add the broccoli to the wok for a few minutes to brown. Add the frozen edamame towards the end and cook until thawed.

Once the rice is done, drain the rice and set aside to cool.

Make the dressing

In a small bowl, add 1 tablespoon of soy sauce, 1 tablespoon of chilli jam, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar and juice half a lime into it.

Assemble the poke bowls

Divide the rice between bowls. Top with the carrot peels and sliced cucumber halves. Add the chicken to the bowls. Drizzle the dressing all over all the bowls. Scatter over the chopped nuts or seeds, if using. Serve with a quartered lime.

Optional added extras:

  • Add sesame seeds or chopped nuts as a topper

  • Add pickled onions

Nutrition

Serving Size

350G

Calories

588

Total Fat

18.9g

Saturated Fat

3.1g

Unsaturated Fat

8.1g

Trans Fat

0g

Cholesterol

89.6mg

Sodium

947.7mg

Total Carbohydrate

78.2g

Dietary Fiber

3.4g

Total Sugars

8.8g

Protein

27.7g

4 servings

servings

20 minutes

active time

30 minutes

total time
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