Chicken Poke Bowl
This fresh and flavour-packed Chicken Poke Bowl is one of those lunch salad recipes that’s both satisfying and easy to prepare. Tender marinated chicken, crisp vegetables and fluffy rice are finished with a creamy sriracha-lime dressing made using Lancewood Double Cream South Africa yoghurt for a rich yet refreshing taste. Perfect for easy lunch recipes for work, this colourful bowl is ideal for meal prep or a quick, wholesome midweek lunch.
Ingredients:
Poke bowl:
500 g chicken breast(s), cooked
90 ml soy sauce
60 ml rice vinegar
30 ml sesame oil
1 garlic clove, crushed
1 cm piece ginger, grated
15 ml honey
800 ml brown rice or black rice cooked and mixed with 10 ml sesame oil and 10 ml rice vinegar
1 avocado(s), sliced
125 ml edamame beans
0.5 cucumber, shredded
2 carrot(s), shredded
0.5 mini red cabbage(s), finely shredded
corn kernels from 1 cooked corn cob
30 ml black sesame seeds
2 spring onion(s), finely sliced
8 pickled ginger strips
Dressing:
125 ml LANCEWOOD® Double Cream Plain Yoghurt
15 ml Sriracha
10 ml lime juice, A pinch of salt
Method
Poke Bowl Method:
Thinly slice the chicken breasts and place in a bowl.Mix the soy sauce, rice vinegar, sesame oil, garlic, ginger and honey, then pour over the chicken and toss to coat evenly.Divide the cooked rice and prepared vegetables evenly between four serving bowls.Arrange the marinated chicken on top, then finish with sesame seeds, sliced spring onions and pickled ginger.
Dressing Method:
In a small bowl, whisk together the yoghurt, sriracha, lime juice and salt until smooth.Drizzle the dressing over the poke bowls just before serving and enjoy.
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