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Chicken Poke Bowl
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Lancewood Chicken Poke Bowl

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:
Slice the chicken breasts.

Combine the soy sauce, rice vinegar, sesame oil, garlic, ginger and honey. Drizzle over the chicken.

Divide the rice and vegetables between 4 bowls.

Top with the chicken, sesame seeds, spring onions and ginger.

Dressing:
Combine the yoghurt, sriracha, lime juice and salt.

Pour over the poke bowl and enjoy!

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