CHICKEN POKE BOWLS
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Love a good poke bowl?! Try a twist on the traditional version with these easy, tasty chicken poke bowls.

Chicken poke bowls with rice, Asian slaw, corn, pineapple, spring onions and honey roasted peanuts.

The chicken is very moreish thanks to a generous coating of sweet yet savoury peanut butter sauce, which features only three ingredients. It’s a nice way to use up some of the juice from the can of pineapple.

Pre-made Asian slaw provides an easy way to get some veggies in, and the corn and pineapple add extra juicy flavour.

Top the poke bowls with a handful of spring onions and honey roasted peanuts, to complete a delicious meal!

For more poke bowl goodness, try these prawn poke bowls.

 

PRINT RECIPE PDF
Chicken poke bowls with rice, Asian slaw, corn, pineapple, spring onions and honey roasted peanuts.

CHICKEN POKE BOWLS

Difficulty: Easy
Ready In: 25 minutes
Serves: 4

Love a good poke bowl?! Try a twist on the traditional version with these easy, tasty chicken poke bowls. Chicken in a sweet and savoury peanut butter sauce with slaw, corn, pineapple and peanuts. Yum!

QUICK PRINT

Ingredients

CHICKEN AND CORN

  • 600 g boneless, skinless chicken thighs (1lb 5oz)
  • 3 Tbsp juice from can of pineapple
  • 3 Tbsp kecap manis
  • 3 Tbsp peanut butter, smooth or crunchy
  • 400 g can whole corn kernels (14oz)
  • 3 tsp peanut oil, divided

TO SERVE

  • 500 g (approximately) Asian slaw with sesame dressing (1lb 2oz)
  • 225 g can pineapple pieces in juice (7.9oz)
  • 2 spring onions
  • 2 x 250 g microwave packets brown rice (2 x 8.8oz)
  • 1/3 cup honey roasted peanuts (67g)

Instructions

  1. COOK CHICKEN AND CORN

    Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. In a small bowl, whisk together pineapple juice, kecap manis and peanut butter until you form a smooth sauce.

  2. Drain corn. Heat 2 teaspoons oil in a large frying pan on high. Add corn and cook, stirring occasionally, until lightly charred (2-3 minutes). Remove into a bowl and cover with foil to keep warm.

  3. Add remaining teaspoon oil to pan and stir fry chicken until browned all over and virtually cooked through. Reduce heat to medium, add sauce and simmer for a couple of minutes, until sauce has thickened a little and chicken is fully cooked. Reduce heat to very low to keep warm.

  4. PREPARE SERVING INGREDIENTS

    Use any free time while corn and chicken are cooking to prepare the serving ingredients. Place slaw in a large bowl. Drizzle on the included dressing and toss to combine. Cut pineapple pieces in half. Thinly slice spring onions. Microwave rice according to instructions on packet.

  5. SERVE

    Divide rice and slaw between individual serving bowls. Top with chicken, corn and pineapple. Sprinkle with peanuts and spring onions.

Recipe Notes

WINE MATCH: A dry Riesling.
GLUTEN-FREE OPTION: Make sure your kecap manis is gluten-free. The dressing that comes with bagged Asian slaw isn’t typically gluten-free. You could replace with a pre-made gluten-free coleslaw dressing (try adding a dash of sesame oil), an Asian-style sesame dressing or your favourite homemade slaw dressing. Choose gluten-free honey roasted peanuts or regular salted peanuts.
INGREDIENT SWAPS / NOTES: If you can’t find kecap manis, replace with 2 tablespoons soy sauce and 1 tablespoon brown sugar.
STORING AND REHEATING: Chicken, corn and rice can be stored together and reheated in the microwave. Slaw, spring onions, pineapple and peanuts should be added just before serving.

 

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