Chicken Poke Bowl
4 people
360 minutes
10 minutes
Ingredients
- 2 - Avocado
- 1 - Carrots , cut into small sticks
- 1.6 kg Chicken
- 0.5 - Cucumber , sliced into ribbons
- 2 tbsp Honey
- 2 - Lime , zest and juice
- 1 - Mango
- 100 g Peanuts
- 1 - Pears , chopped
- 4 tsp Pickled Ginger , optional
- 0.25 - Red Cabbage , shredded
- 200 g Rice
- 3 tbsp Sesame Oil
- 100 ml Soy Sauce
- 5 tbsp Sweet Chilli Sauce
- 1 tsp Wasabi
- 2 tbsp White Vinegar
Method
- Preheat the oven to 180˚C.
- In a bowl, combine the soy sauce, chopped pear, white vinegar, honey, 1 tablespoon sweet chilli sauce, lime zest and sesame oil.
- Take 2 tablespoons of the mixture and place in a bowl with the chicken pieces, toss to combine. Cover and set aside to marinate for 30 minutes (or overnight in the fridge).
- Next, over a high heat, sear the chicken pieces for 1 - 2 minutes until all sides are coloured. Transfer to a slow cooker on a medium/high heat and add the rest of the soy sauce and pear mixture. Cover and cook away for 3 - 7 hours, depending on your machine.
- Prepare the rice and cook as per pack instructions. Set aside and keep warm.
- Dice the mango and cut the avocado into quarters and slice thinly.
- When the chicken is cooked, pull the bone from the meat and keep in the slow cooker until needed. Add some lime juice and check the seasoning.
- To build the poke bowl: Place the rice in the base of a serving bowl, add the chicken on one side, then the diced mango, sliced avocado, baton carrots, red cabbage, pickled ginger, a dot of wasabi and fresh cucumber slices. Sprinkle with the peanuts and serve immediately with extra soy sauce and lime on the side.
