Honey Garlic Chicken Poke Bowl
Why this recipe works
- Sweet-savoury glaze: Honey, garlic, soy sauce and sesame oil create a glossy coating with sweetness, saltiness and umami in balance.
- Contrasting textures: Warm glazed chicken and soft sushi rice are balanced by crisp cucumber, shredded carrot and creamy avocado.
- Weeknight-friendly method: Boneless chicken thighs cook quickly in a frying pan, while the vegetables need only simple slicing and shredding.
Get the most out of this recipe
Timing notes
- Let the rice steam: Leaving the cooked sushi rice covered off the heat helps the grains settle and gives the bowl a better texture.
- Serve after glazing: The chicken is best spooned over the bowls while the glaze is still warm and glossy.
Ingredient notes
- Use chicken thighs for juiciness: Boneless, skinless thighs stay tender during pan-frying and suit the sticky glaze well.
- Choose firm-ripe avocado: A ripe but firm avocado slices cleanly and holds its shape in the bowl.
- Rinse the sushi rice: Rinsing removes excess surface starch, helping the rice cook up tender rather than overly gluey.
Make-ahead tips
- Keep the components separate: Store the rice, chicken and vegetables in separate containers so the fresh toppings stay crisp.
- Reheat gently: Warm the chicken with a splash of water to loosen the glaze, and heat the rice until piping hot before assembling.
- Prep most toppings early: Cucumber, carrot and spring onion can be prepared ahead, but slice the avocado just before serving.
Common mistakes
- Do not over-reduce the glaze: Honey can catch quickly, so remove the pan from the heat as soon as the sauce coats the chicken.
- Take care with chicken breast: If using sliced chicken breast instead of thighs, cook it briefly and avoid overcooking so it stays tender.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear. Cook it in a saucepan according to the packet, then cover and leave to steam off the heat for 10 minutes. Fluff and keep warm.
- Finely grate the garlic. In a small bowl, whisk the honey, soy sauce and 5 ml of the sesame oil until smooth.
- Heat the remaining 10 ml sesame oil in a large frying pan over medium-high heat. Add the chicken thighs and cook for 6 to 8 minutes, turning, until browned and cooked through. Pour in the honey-soy mixture and cook for 1 to 2 minutes, tossing, until glossy and coating the chicken.
- Cut the cucumber into thin half-moons and shred the carrot. Slice the avocado, and thinly slice the spring onion. Divide the rice between bowls and top with the vegetables.
- Spoon the sticky chicken over the bowls and drizzle over any sauce from the pan. Finish with spring onion and roasted sesame seeds, and serve straight away.
Recipe notes
Tips
- To keep the glaze glossy rather than sticky-hard, take the pan off the heat as soon as the sauce coats the chicken.
- If your avocado is very ripe, slice it last so it stays neat for serving.
Substitutions
- Replace Chicken thighs with Chicken breast, sliced; reduce the cooking time slightly to avoid drying it out.
- Replace Soy sauce with Light soy sauce if you prefer a slightly saltier, lighter glaze.
Storage
- Refrigerate up to 2 days
- Store rice and chicken separately in airtight containers; keep the vegetables separate and add fresh avocado just before serving. Reheat the chicken gently in a frying pan with a splash of water to loosen the glaze, and microwave the rice until piping hot.
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Recipe overview
- Servings: 2 bowls
- Total time: 30min (30min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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