Homemade Poke Bowl
Learn how to make a delicious healthy poke bowl at home with this easy recipe. It features crispy panko-sesame chicken served over fresh vegetables and rice for a perfect, nutrient-rich meal.
Equipment
- 1 pot or rice steamer
- 1 zip-top plastic bag
- 1 plate for breading
- 1 Frying pan
- 1 mixing bowl
- 4 deep bowls for serving
Ingredients
For the marinade
- 80 ml light soy sauce (⅓ cup)
- 120 ml sesame oil (½ cup)
- 10 gr honey (½ Tbsp)
- 1 tsp ginger powder
- 1 Tbsp spring onions or ½ tsp onion powder
For the crispy chicken
- 500 gr chicken filets (1.1 lbs)
- 30 gr Panko breadcrumbs (½ cup)
- ½ tsp sesame seeds
- some sesame oil to fry
For the bowl
- 180 gr uncooked rice for Sushi or poke bowl (1 cups)
- 100-150 gr Edame beans without shell (frozen)
- 1-2 bell pepper (red, yellow or orange)
- 1 cucumber
- 1 ripe avocado
- 1 large carrot
- 2-3 spring onions
- 1-2 tomatoes
- Wakame salad (optional)
For the mayonnaise
- 200 gr mayonnaise (optional light / 0,9 cups)
- 60 gr Sriracha or sweet chili sauce (¼ cup)
- 4 Tbsp soy sauce
- ½ tsp honey if you use Sriracha sauce (not with sweet chili sauce)
Instructions
- Cook the rice as indicated on the package. Let cool to room temperature.180 gr uncooked rice for Sushi or poke bowl
Preparing the marinade for the chicken
- Mix all marinade ingredients thoroughly. Place in a zip-top plastic bag, add the chicken breasts, seal the bag, and massage the marinade into the meat until completely coated. Refrigerate for at least 2 hours, preferably overnight.80 ml light soy sauce, 120 ml sesame oil, 10 gr honey, 1 tsp ginger powder, 1 Tbsp spring onions, 500 gr chicken filets
Preparing the crispy chicken
- In a bowl or on a plate, mix the panko breadcrumbs with the sesame seeds. Remove the chicken from the marinade and cover with the panko-sesame mixture. Press the breadcrumbs firmly into the surface. Spread the entire coating over the chicken breast.30 gr Panko breadcrumbs, ½ tsp sesame seeds
- Add some sesame oil to a pan and fry the chicken breast over medium heat until golden brown on all sides.some sesame oil to fry
- Set the chicken breast aside.
For crispy chicken in the air fryer, lightly coat the chicken breasts on all sides with sesame oil and cook at 195°C for at least 25 minutes, depending on the thickness of the fillets. Turn halfway through cooking to ensure the chicken breasts are crispy on both sides. Check the chicken breasts with a food thermometer. The internal temperature should be at least 90°C. Cook for a little longer if necessary.
Preparing the poke mayonnaise
- Mix all ingredients for the mayonnaise well.200 gr mayonnaise, 60 gr Sriracha or sweet chili sauce, 4 Tbsp soy sauce, ½ tsp honey
Assembling the poke bowl
- Cut the cucumber, avocado, bell pepper, carrot, spring onions and tomatoes into small cubes.1-2 bell pepper, 1 cucumber, 1 ripe avocado, 2-3 spring onions, 1-2 tomatoes, 1 large carrot
- Place some rice in a bowl and garnish it with all the diced vegetables, edamame beans, and some wakame salad (optional). Slice the chicken and arrange it on top of the rice in the bowl. Season to taste with the poke bowl sauce.100-150 gr Edame beans without shell, Wakame salad
