March 30, 2026

Chicken Poke Bowl

Serves:

Cooking Time:

Prep Only

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: 500g chicken breast(s) cooked 90ml soy sauce 60ml rice vinegar 30ml sesame oil 1garlic clove crushed 1cm piece ginger grated 15ml honey 800ml brown rice or black rice cooked and mixed with 10 ml sesame oil and 10 ml rice vinegar 1avocado(s) sliced 125ml edamame beans 0.5cucumber shredded 2carrot(s) shredded 0.5mini red cabbage(s) finely shredded corn kernels from 1 cooked corn cob 30ml black sesame seeds 2spring onion(s) finely sliced 8pickled ginger strips

Dressing: 125ml LANCEWOOD® Double Cream Plain Yoghurt 15ml Sriracha 10ml 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.