Yield: SERVES 4

Hawaiian Chicken Poke Bowl

Hawaiian Chicken Poke Bowl

Hawaiian Chicken Poke Bowl - Bursting with freshness and vibrancy, every mouthful offers a symphony of flavours. From succulent chicken in sauce to crisp veggies, pineapple, creamy avocado, fluffy rice, and a drizzle of spicy mayo.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the spicy mayo:

  • 4 tablespoons (1/4 cup) of light mayo
  • 2 teaspoons of sriracha
  • 1-2 tablespoon of water

For the chicken:

  • 600g (21oz) of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced
  • 2 teaspoons of grated garlic
  • 2 teaspoons of grated ginger
  • 1 teaspoon of onion powder
  • 3 tablespoons of soy sauce
  • 3 tablespoons of maple syrup
  • 1 tablespoon of shaoxing wine
  • 1 tablespoon of tomato paste (puree)
  • 120ml (1/2 cup) of pineapple juice (from a carton)
  • 2 teaspoons of sriracha
  • 2 teaspoons of sesame oil

For the bowl:

  • 640g (22.5oz) of cooked jasmine rice or sushi rice
  • 200g (7oz) of fresh pineapple, diced
  • 155g (1 cup) of cooked edamame beans
  • small red onion, halved and sliced thinly
  • 1 carrot, julienned
  • 140g (4.9oz) of avocado, diced
  • 3 spring onions, sliced (green part only)
  • 2 baby cucumbers, halved and sliced
  • 1 teaspoon of toasted sesame seeds

Instructions

  1. In a small bowl, mix together the light mayonnaise and sriracha. Add a little water until desired consistency is reached (for drizzling over your bowl). Set aside.
  2. In another small bowl, whisk together the soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha.
  3. Heat a large frying pan over medium-high heat and spray with low-calorie spray. Add the chicken, garlic, ginger, and onion powder. Fry, turning occasionally, until golden brown. Remove from the pan and set aside.
  4. Pour the sauce into the frying pan and heat until it just starts to bubble. Add the chicken back into the pan and let it continue to cook until the sauce reduces down and the chicken is caramelized, and the sauce becomes sticky in consistency.
  5. Build your poke bowl by adding cooked rice to a bowl. Reheat the rice if needed. Sprinkle the chicken with a pinch of sesame seeds. Add cucumber, pineapple, avocado, red onion, julienned carrot, cooked edamame, and sliced green onions.
  6. Drizzle the spicy mayo over the bowl and enjoy!

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 
  • Gluten Free Friendly - use gluten free soy sauce and omit the shaoxing wine
  • Dairy Free Friendly

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Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per Serving Calories 618Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 185mgSodium 1024mgCarbohydrates 74gFiber 4gSugar 19gProtein 35g

Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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