Recipe Cuisine: Japanese
Theme: Fast & Fab
Chicken Poke Bowls
By: Tyler McDonald
Ingredients
- 3 Chicken breasts
- Ginger ground
- Salt
- Pepper
- A cooking oil
- Yaki Nori
- Carrot
- Cucumber
- Tomato (optional)
- Spinach (optional)
- Tinned Corn
- Sushi rice
- Edamame beans
- Pickled Ginger
- Sushi seasoning
- Kewpie sauce
- Honey and soy sauce
- Sesame oil
Product used in recipe
- KEWPIE - MAYONNAISE
- OBENTO - SUSHI SEASONING
- OBENTO - SUSHI RICE
- OBENTO - YAKI NORI FOR SUSHI
- ABC - SESAME OIL
- LEE KUM KEE - HONEY & SOY STIR-FRY SAUCE GF
Method
- Cook 2 cups sushi rice as instructions (est 30 minutes)
- Coat chicken breast in ground ginger, pepper, salt and cooking oil
- Poach chicken for 20 minutes. Cover chicken with water in a pot, cook on high until boiling reduce to simmer and cook for 20 minutes, turning chicken over after 10 minutes.
- Meanwhile cut up your vegetables. Strain edamame beans and cut up yaki Nori into edible pieces.
- Drain water from chicken pot, then remove chicken and slice up, leave to rest.
- Cook tinned corn in pot after removing chicken, 4 minutes or until fragrant.
- After sushi rice has finished cooking mix in 3 tablespoons sushi seasoning and 2 tablespoons sesame oil.
- Plate up sushi rice with sliced chicken. Add vegetables and corn with yaki Nori on top, pickled ginger and kewpie sauce.
