Sticky Chicken Poke Bowls
A vibrant and satisfying meal featuring tender chicken in a rich, spicy sauce, paired with fresh veggies and rice, perfect for healthy dinners.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs (or breasts) Chicken thighs stay moist and flavorful during cooking.
- ⅓ cup gochujang Can be adjusted for spiciness.
- 3 tbsp low-sodium soy sauce
- 1.5 tbsp sesame oil
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
For the Bowls
- 3 cups cooked jasmine or short-grain white rice Provide a warm base for the poke bowls.
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded purple cabbage
- ¾ cup cooked edamame (optional) Add for extra protein.
- ½ cup kimchi (optional) Adds fermentative flavor.
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
Preparation
- In a bowl, mix together gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until fully combined.
- Cut the chicken into bite-sized pieces and add to the bowl with the sauce, making sure every piece is well-coated. Let it marinate briefly.
Cooking
- Heat a skillet over medium heat and add the marinated chicken along with any leftover sauce. Stir occasionally and cook until the chicken is tender and the sauce is thick and sticky.
Assembly
- Divide the cooked rice into serving bowls as a base.
- Spoon the cooked chicken over the rice in each bowl. Top with shredded carrots, sliced cucumber, and purple cabbage.
- If using, add edamame and kimchi for extra flavor.
- Sprinkle sesame seeds and sliced green onions on top for garnish.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm gently in the microwave with a splash of water to keep the rice moist.