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Quick and Easy Chicken Poke Bowl

4 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Cook: 5 min.

Makes

4 servings

Updated: Jan. 09, 2024
This chicken poke bowl is a terrific alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio
Quick and Easy Chicken Poke Bowl
Quick and Easy Chicken Poke Bowl Recipe photo by Taste of Home
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Ingredients

  • 1 cup uncooked sushi (short grain) rice
  • PICKLED ONIONS:
  • 1/2 cup cider vinegar
  • 1 tablespoon sugar
  • 1 small red onion, thinly sliced
  • SPICY MAYONNAISE:
  • 1/3 cup mayonnaise
  • 4 teaspoons Sriracha chili sauce
  • POKE BOWL:
  • 2 cups shredded rotisserie chicken
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • 1 medium ripe avocado, peeled and sliced
  • 1/2 small cucumber, thinly sliced
  • 1 cup alfalfa or bean sprouts
  • Optional: Sliced green onions and sesame seeds

Directions

  1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
  2. In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.

Nutrition Facts

1 bowl: 539 calories, 26g fat (5g saturated fat), 64mg cholesterol, 606mg sodium, 49g carbohydrate (4g sugars, 4g fiber), 25g protein.