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Quick and Easy Chicken Poke Bowl

This chicken poke bowl is a great alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio
  • Total Time
    Prep: 25 min. + chilling Cook: 5 min.
  • Makes
    4 servings

Ingredients

  • 1 cup uncooked sushi (short grain) rice
  • PICKLED ONIONS:
  • 1/2 cup cider vinegar
  • 1 tablespoon sugar
  • 1 small red onion, thinly sliced
  • SPICY MAYONNAISE:
  • 1/3 cup mayonnaise
  • 4 teaspoons Sriracha chili sauce
  • POKE BOWL:
  • 2 cups shredded rotisserie chicken
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • 1 medium ripe avocado, peeled and sliced
  • 1/2 small cucumber, thinly sliced
  • 1 cup alfalfa or bean sprouts
  • Optional: Sliced green onions and sesame seeds

Directions

  • Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
  • In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.
Nutrition Facts
1 bowl: 539 calories, 26g fat (5g saturated fat), 64mg cholesterol, 606mg sodium, 49g carbohydrate (4g sugars, 4g fiber), 25g protein.

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