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Teriyaki Chicken Poke Bowl

Poke Bowl.jpg
- 200g chicken breast, diced

For the sauce:
- 5 tbsp tamari (or soy sauce)
- 1 tbsp rice vinegar
- 2-3 tbsp maple syrup (to taste)
- 1 tbsp grated ginger
- Optional, to thicken: 2 tsp arrowroot, dissolved in 1 tbsp hot water

To serve:
- 1/2 cup cooked brown rice (or use sushi rice for a more authentic bowl)
- 1/2 cup edamame beans
- One carrot, finely sliced
- Half cucumber, finely sliced
- One bunch spring onions, shredded
- Pickled ginger and pickled cabbage
- 4 tbsp Kewpie Japanese mayo mixed with sriracha to taste
- 1 tsp sesame seeds

- Whisk  all ingredients for the sauce. If you’d like the sauce thicker, add the arrowroot mix, then heat gently in a pan, stirring often until thickened.
- Stir to coat the chicken, then allow to marinate for an hour.
- Heat 1 tbsp oil in a pan, then add the chicken. Fry until golden and caramelised, adding a splash more tamari if desired as you cook. Season to taste.
- Add the serving ingredients to a dish, then serve with chicken. Drizzle over with japanese mayonnaise, if using. 

Serves 2:
Kcal 420 | Protein 32g | Fat 14g | Carbs 34g