How to Build a Delicious Chicken Poke Bowl at Home
If you love the fresh, vibrant, and endlessly customizable nature of a poke bowl but aren’t a fan of raw fish, I have the perfect recipe for you.
Let’s get ready because we’re going to make a delicious chicken poke bowl right now!. This dish takes all the best elements of the Hawaiian classic—the seasoned rice, the colorful toppings, the savory sauce—and swaps the fish for tender, juicy, perfectly cooked chicken.
This recipe is all about building a bowl that is a symphony of flavors and textures. We’ll start with a base of fluffy rice, then marinate and quickly cook bite-sized pieces of chicken in a savory soy-ginger sauce.
We’ll surround the warm chicken with a rainbow of cool, crisp vegetables like cucumber and carrots, and creamy avocado. A final drizzle of sauce and a sprinkle of sesame seeds ties everything together.
This is a healthy, satisfying, and incredibly versatile meal that’s perfect for a quick weeknight dinner or a wholesome lunch. Let’s get building!
Quick Recipe Snapshot
Here’s a quick look at how easily this fresh and flavorful meal comes together.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 20 minutes (+ marinating) | 10-15 minutes | 35 minutes (+ marinating) | 4 servings | Easy | Mild |
Ingredients
A great poke bowl is all about the quality and variety of its components.
For the Chicken & Marinade:
- Boneless, Skinless Chicken Breast or Thighs: 1.5 lbs, cut into ½-inch cubes.
- 2 servings: ¾ lb
- 4 servings: 1.5 lbs
- For the Marinade:
- Soy Sauce: ¼ cup, low-sodium.
- Sesame Oil: 1 tbsp, toasted.
- Honey or Maple Syrup: 1 tbsp.
- Rice Vinegar: 1 tbsp.
- Garlic: 2 cloves, minced.
- Ginger: 1-inch piece, freshly grated.
For the Bowl Assembly:
- Rice – Steamed short-grain or sushi rice is a great base. Brown rice or quinoa are also excellent choices.
- 1 serving: 1 cup, cooked
- 4 servings: 4 cups, cooked
- Bowl Toppings (Suggestions):
- Cucumber: 1, diced.
- Avocado: 1, diced.
- Edamame: 1 cup, shelled and steamed.
- Shredded Carrots: 1 cup.
- Radishes: 4-5, thinly sliced.
- Garnishes: Toasted sesame seeds, sliced scallions, and crispy fried onions.
The Flavor Architects A Look at the Ingredients
- Soy Sauce: This provides the essential salty and savory (umami) foundation for the chicken marinade. Using a low-sodium version allows you to control the final saltiness.
- Sesame Oil: Toasted sesame oil is a finishing oil, not a cooking oil. Its powerful, nutty, and fragrant aroma is a key flavor component in the marinade and the overall dish.
- Ginger & Garlic: These fresh aromatics provide a pungent, slightly spicy, and fragrant backbone to the marinade, cutting through the savory soy sauce.
- Honey & Rice Vinegar: This pair creates a perfect balance. The honey adds a touch of sweetness that helps the chicken caramelize, while the rice vinegar provides a mild, tangy acidity that brightens all the other flavors.
- Fresh Toppings: The variety of cool, crisp (cucumber, carrots) and creamy (avocado) fresh toppings is what makes the bowl so exciting and satisfying to eat.
Essential Tools
This fresh and healthy meal comes together with just a few kitchen basics.
- Large skillet or wok
- Rice cooker or pot
- Multiple small bowls for prep (mise en place)
- Whisk
- Sharp knife and cutting board
Cooking Instructions
This bowl is all about prepping your components, then bringing them together in a beautiful and delicious final assembly.
Step 1: Cook Your Rice and Prep the Toppings
The first step is to get your base and your fresh ingredients ready to go. Start by cooking your rice according to the package directions.
While the rice is cooking, use this time to prepare all of your colorful bowl components. Dice the cucumber and avocado, shred the carrots, thinly slice the radishes, and steam the shelled edamame.
Having all your vibrant toppings prepped and arranged in small bowls makes the final assembly quick, easy, and fun.
Step 2: Marinate the Chicken
In a medium bowl, whisk together all the ingredients for the marinade: the low-sodium soy sauce, toasted sesame oil, honey, rice vinegar, minced garlic, and grated ginger.
Add the cubed chicken to the bowl and toss everything together until every piece of chicken is well-coated in the savory marinade.
Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 30 minutes, to allow it to absorb the flavors.
Step 3: Cook the Chicken to Perfection
Heat a tablespoon of a neutral, high-smoke-point oil in a large skillet or wok over medium-high heat.
Once the pan is hot, use tongs or a slotted spoon to remove the chicken from the marinade, letting any excess drip off.
Reserve the leftover marinade in the bowl. Place the chicken in the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if needed).
Step 4: Sear and Glaze
Let the chicken cook, undisturbed, for 3-4 minutes, until it develops a beautiful golden-brown crust on the bottom.
Then, stir and continue to cook for another 3-4 minutes, until the chicken is cooked through. In the last minute of cooking, pour the reserved marinade into the skillet.
Let it bubble and simmer, stirring constantly, until it reduces into a thick, glossy glaze that coats every piece of chicken. Remove from the heat.
Recipe Variations
This versatile bowl is a perfect template for your own favorite flavors.
- Make it Spicy: For a spicy chicken poke bowl, add 1-2 tablespoons of sriracha or gochujang to the marinade. You can also serve the final bowl with a drizzle of spicy mayo (mayonnaise mixed with sriracha).
- Different Proteins: This marinade and method are fantastic with other proteins. Try it with ½-inch cubes of firm tofu, large shrimp, or even thin slices of beef sirloin.
- Add Fruit: For a sweet and tropical twist, add some diced fresh mango or pineapple to your bowl along with the other toppings.
Serving Suggestions
A great poke bowl is a complete meal, but a few extra garnishes can take it over the top.
- Extra Sauce: Serve with a little extra soy sauce or a bottle of sriracha on the side for those who like it extra saucy or spicy.
- Crispy Elements: The crunch of crispy fried onions, fried garlic, or crushed wasabi peas is a fantastic textural addition.
- Furikake: This Japanese seasoning blend (usually containing seaweed, sesame seeds, and salt) is a perfect, savory sprinkle to finish the bowl.
Storage & Reheating Tips
The components of this bowl are best stored separately for optimal freshness and texture.
- Storage: Store the cooked chicken, rice, and fresh vegetable components in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken gently in a skillet over medium-low heat with a splash of water, or briefly in the microwave. It is also delicious enjoyed cold. It’s always best to assemble the bowl just before serving.
- Avocado Note: Avocado will brown once cut. It is best to slice it right before you assemble your bowls.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My chicken is dry. | You likely overcooked it. Small pieces of chicken cook very quickly. As soon as they are opaque all the way through, they are done. Using chicken thighs instead of breasts will also result in juicier meat. |
| My chicken didn’t get brown. | Your pan was not hot enough, or you overcrowded it. It’s important to use a properly preheated skillet and to cook the chicken in a single layer to ensure it sears rather than steams. |
| The final sauce is too thin. | Make sure you let the reserved marinade bubble and simmer in the hot pan for at least a minute. The heat and the sugars from the honey will cause it to reduce and thicken into a nice glaze. |
| My rice is bland. | For a more authentic “sushi bowl” flavor, you can season your cooked rice. While it’s still warm, gently fold in a mixture of 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt. |
FAQs
Can I make this with leftover chicken?
Yes, this is a great way to use leftover cooked chicken! Simply cut the chicken into bite-sized pieces. You can skip the marinating step.
Make the sauce in a small saucepan and simmer it until it’s thick, then toss it with the chicken to warm it through before adding to your bowl.
Can I prepare the components ahead of time for meal prep?
Absolutely. This is a perfect meal prep recipe. You can cook the rice and the chicken, and chop all of your hard vegetables (like carrots and cucumber) ahead of time.
Store everything in separate containers in the fridge. Then, just assemble your bowls throughout the week, adding fresh avocado each time.
What does “poke” mean if there’s no fish?
Traditionally, “poke” (poh-kay) is a Hawaiian dish of diced raw fish. However, the term has evolved to also describe the popular “poke bowl” style of meal, which refers to a base of rice topped with a protein and a variety of fresh toppings and sauces.
So, a chicken poke bowl is simply a poke-style bowl that uses chicken as the main protein.
Enjoy Your Fresh and Flavorful Bowl!
You are now ready to build a beautiful, healthy, and delicious chicken poke bowl that is packed with flavor and texture.
It’s a perfect, customizable meal for any day of the week. Have fun creating your own perfect combinations of toppings and enjoy every single bite!
