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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.
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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.
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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.
Recipes
Chicken Poke Bowl
We've given this classic Hawaiian dish a makeover using caramelized chicken thighs instead of the traditional raw fish.
Ingredients
- Serves: 4
- 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 (1 L) 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
Instructions
Nutrition Info
- Per 1 serving Amount
- Calories 580
- Protein 36 g
- Fat 23 g
- Saturated Fat 4 g
- Carbohydrate 59 g
- Fibre 9 g
- Sugar 6 g
- Cholesterol 95 mg
- Sodium 400 mg
- Per 1 serving % Daily Value
- Potassium 25
- Calcium 10
- Iron 30
- Vitamin A 2
- Vitamin C 20
- Vitamin B6 50
- Vitamin B12 30
- Folate 80
- Magnesium 60
- Zinc 60
