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Chicken Poke Bowl

Video Title: How to make: Chicken Poke Bowl
Video Duration: 0:45
We've given this classic Hawaiian dish a makeover using caramelized chicken thighs instead of the traditional raw fish.
Serves: 4


½ pear, peeled and grated
¼ cup soy sauce (approx.)
2 tbsp rice vinegar
1 tbsp honey
1 tbsp garlic chili paste
2 tsp sesame oil
6 boneless, skinless chicken thighs (1 1/4 lb/600 g), cubed
2 tbsp vegetable oil
4 cups cooked brown rice
1 large ripe avocado, chopped
1 cup thinly sliced cucumbers
2 sheets nori, shredded
1 cup shelled edamame
2 tbsp pickled ginger
2 tbsp wasabi paste
2 tbsp toasted sesame seeds

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. 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.

  2. 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.

  3. 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.

Nutrition Info

Per 1 serving Amount
Protein36 g
Fat23 g
Saturated Fat4 g
Carbohydrate59 g
Fibre9 g
Sugar6 g
Cholesterol95 mg
Sodium400 mg
Per 1 serving % Daily Value
Vitamin A2
Vitamin C20
Vitamin B650
Vitamin B1230