Grilled Chicken Poke Bowl

Gourmet poke bowls, garnished with carrots, green cabbage, bean sprouts and peanuts, easily adaptable according to your tastes and what you have in the fridge: a touch of exoticism perfect for weeknights!

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20 min
4
2 min
Freeze for three months.

  • Ingredients

    For the sauce:

    • 1/4 cup canola oil
    • 1/4 cup rice vinegar
    • 1/4 cup soy sauce
    • 2 tbsp ginger, chopped
    • 2 cloves garlic, chopped
    • 3 tbsp honey
    • The zest and juice of one lime
    • 1 lb Chinese fondue chicken

    Toppings:

    • 2 cups cooked white rice
    • 1 cup grated carrots
    • 1 cup green cabbage, shredded
    • 1 cup of bean sprouts
    • 1 cup peanuts

  • Preparation

    1. In a bowl, whisk together all the marinade ingredients, separate into 2.
    2. Marinate the chicken in half of the marinade, cover and refrigerate for 1 hour.
    3. Drain the meat.
    4. In a very hot pan, cook the meat for 1 minute on each side or until cooked through and set aside.
    5. At the bottom of the bowls, place ½ cup of flavored jasmine rice. Around the rice add ¼ cup of carrots, ¼ cup of cabbage and ¼ cup of bean sprouts.
    6. Place chicken in the center of each bowl, drizzle with some of the reserved marinade, garnish with peanuts and serve.

For the adventurers

Notes and tips

When ready to serve, garnish with:
4 cooked imperial rolls (1 per bowl) and ¼ cup fresh mint, chopped

Réaliser en Batch-Cooking