Description
Satisfy your cravings with a Chicken Poke Bowl, a delicious twist on a classic Hawaiian dish packed with fresh flavors.
Ingredients
For the Chicken:
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2 boneless skinless chicken thighs (or breasts)
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1 tbsp white miso paste
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1 tbsp soy sauce
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1 tbsp rice vinegar
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1 tsp honey
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1 tsp sesame oil
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1 garlic clove, grated
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1/2 tsp grated fresh ginger
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Pinch of black pepper
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1 tbsp cornstarch (for crisping)
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Neutral oil for pan-frying
For the Sushi Rice:
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1 cup short-grain white rice
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2 tbsp rice vinegar
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1 tbsp sugar
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1/2 tsp salt
For the Pickled Mango:
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1 ripe (but firm) mango, thinly sliced
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1/4 cup rice vinegar
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1 tbsp sugar
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Pinch of salt
Furikake Cashews:
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1/2 cup raw cashews
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1 tsp soy sauce
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1/2 tsp sesame oil
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1 tsp furikake seasoning (or a mix of sesame seeds, nori flakes, and sea salt)
Toppings:
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Sliced cucumber
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Shredded purple cabbage
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Toasted sesame seeds
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Sriracha mayo or wasabi mayo (optional)
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Extra furikake for garnish
Instructions
1. Make the Sushi Rice:
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Rinse rice until water runs clear. Cook according to package instructions.
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Mix rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice while still warm. Let cool slightly.
2. Quick Pickle the Mango:
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Combine vinegar, sugar, salt, and chili (if using). Add mango slices and let sit for at least 20 minutes.
3. Prepare the Chicken:
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Whisk miso, soy sauce, vinegar, honey, sesame oil, garlic, ginger, and pepper. Marinate chicken in this mixture for at least 20 minutes.
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Pat chicken dry, dust lightly with cornstarch.
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Pan-fry in a hot skillet with oil until crispy and caramelized (about 4–5 min per side). Slice into strips.
4. Make Furikake Cashews:
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In a small pan, toast cashews until golden. Drizzle with soy sauce and sesame oil, stir quickly to coat.
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Sprinkle with furikake and let cool.
5. Assemble the Bowls:
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Add a base of sushi rice.
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Top with crispy miso chicken, pickled mango, cashews, cucumber, cabbage, avocado, scallions, and sesame seeds.
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Drizzle with sriracha mayo or wasabi mayo if desired.
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Finish with extra furikake.