Chicken Poke Bowl
- Yields: 4
Including lots of colours and textures in your meal ensures that you’re getting maximum nutrition and flavour. This caramelized chicken thigh is a delicious twist on more traditional raw fish recipes. Canadian chicken delivers on flavour and nutrition, but did you know: Canadian chicken farmers adhere to a strict, mandatory On-Farm Food Safety Program, a national standard that has received federal, provincial and territorial government recognition and full recognition by the Canadian Food Inspection Agency.
- 1/2 pear, peeled and grated
- 1/4 cup (60 mL) soy sauce (approx.)
- 2 tbsp (30 mL) rice vinegar
- 1 tbsp (15 mL) honey
- 1 tbsp (15 mL) garlic chili paste
- 2 tsp (10 mL) sesame oil
- 6 boneless, skinless chicken thighs (1 1/4 lb/600 g), cubed
- 2 tbsp (30 mL) vegetable oil
- 4 cups (1000 mL) cooked brown rice
- 1 large ripe avocado, chopped
- 1 cup (250 mL) thinly sliced cucumbers
- 2 sheets nori, shredded
- 1 cup (250 mL) shelled edamame
- 2 tbsp (30 mL) pickled ginger
- 2 tbsp (30 mL) wasabi paste
- 2 tbsp (30 mL) toasted sesame seeds
In large bowl, whisk together pear, soy sauce, vinegar, honey, chili paste and sesame oil. Add chicken and toss to coat; let stand for 15 minutes.
Heat oil in large nonstick skillet set over medium-high heat; cook chicken, stirring often, for about 10 minutes or until cooked through and caramelized. Let cool slightly.
Meanwhile, divide rice among four bowls; arrange avocado, cucumbers, nori and edamame over rice. Top with chicken, pickled ginger and wasabi paste. Sprinkle with sesame seeds. Serve with extra soy sauce for dipping if desired.
Recipe by Max L’Affamé
Max L’Affamé, distinguished himself as an artist of cooking, photography and content creation. When he's not wearing his apron, he shines as a host or actor in Quebec TV shows and commercials.
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