30-Minute Chicken Poke Bowls

A colorful poke bowl with chicken, rice, edamame, cucumber, carrots, pickled onions, cilantro, lime, and sesame seeds, served on a wooden board.

5 from 2 votes

30-Minute Chicken Poke Bowls

🥕🍋‍🟩🌺🍗 Fragrant jasmine rice is topped with juicy pieces of chicken coated in a SWEET and TANGY sauce! A mixture of fresh herbs and veggies on top adds tons of crunch and texture! This FAST and EASY recipe is perfect for meal prep, a satisfying lunch, and busy weeknight dinners! If you’re tired of eating bowls of salads, make these poke bowls instead!

Prep Time20

Cook Time10

Course: 30-Minute Meals, Asian, Dinner, lunch

Cuisine: Asian, Hawaiian

Keyword: chicken poke, poke bowl

Servings: bowls

Calories: 546cal

Ingredients

¼ cup reduced sodium or lite soy sauce use gluten-free soy sauce if needed
2 to 3 tablespoons hoisin sauce
2 tablespoons lime juice
1 tablespoon honey
2 to 3 cloves garlic finely minced
1 teaspoon dried ginger or 1 1/2 teaspoons freshly grated ginger
1 tablespoon olive oil
1 ½ pounds boneless skinless chicken breasts diced into bite-sized pieces
4 cups cooked jasmine rice divided (I use 2 Uncle Ben's Ready Rice packets which are ready in 90 seconds in your microwave)
1 cup shelled edamame cooked; divided
1 cup cucumber diced small (peeled or not); divided
1 cup shredded carrots divided
⅓ cup fresh cilantro finely minced; divided
⅓ cup pickled red onions optional; divided
Lime wedges optional but recommended for serving
Sriracha mayo optional for serving
Sesame seeds optional for garnishing
Red pepper flakes or chili oil, for heat optional for garnishing
Salt and pepper optional and to taste

Instructions

To a medium bowl, add the soy sauce, hoisin sauce, lime juice, honey, garlic, ginger, and whisk to combine; set aside.
To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes, or until done and cooked through. Stir and flip chicken frequently to ensure even cooking.
After chicken is cooked, reduce the heat to medium or medium-low, and add the sauce. Careful as it will bubble up when you add it. Cook for about 2 to 3 minutes, tossing and flipping the chicken in the sauce to coat evenly. Take the skillet off the heat and allow the chicken to rest momentarily in the skillet while you prep the bowls.
Divide the cooked rice among 4 bowls and then top with the chicken. Tip - You can use traditional cooked rice of any type (jasmine, brown, basmati, etc.) or Minute style rice, but I am a fan of the Uncle Ben's precooked rice packets because they are quick, easy, and the rice turns out just fine for this use.
Evenly divide the remaining ingredients between all the bowls: the cooked chicken, edamame, cucumber, carrots, cilantro. And top or garnish with optional pickled red onions, lime wedges, sriracha mayo (1/4 cup mayo + 1 teaspoon or as desired of sriracha whisked together), sesame seeds, red pepper flakes. If desired, you can also add salt and pepper, as desired to taste. The sodium in the soy/hoisin sauces may or may not be enough for everyone's preferences for salt.
Serve immediately. Bowls are best served when the chicken and rice are warm, and everything else is cool and crisp.
Storage - Leftovers should be stored in airtight containers so that the chicken and rice are together, and all the veggies are separate in another container for up to 4-5 days in the fridge. Reheat the chicken and rice for about 30-seconds in the microwave before serving the leftovers, and top with the veggies and garnishes as desired.

Nutrition