Juicy Chicken Poke Bowls

Grilled chicken poke bowl on a grey marble background.

5 from 6 votes

Fresh, flavorful, and protein-packed - these super juicy chicken poke bowls are everything you want in a quick, satisfying meal. Charred, juicy miso chicken thighs (broiled or air-fried) sit on fluffy sushi rice and are topped with crunchy veggies and a zingy dressing. A perfect recipe for weeknight dinners or meal prep.

Prep Time10

Cook Time20

Total Time30

Course: better than takeout

Cuisine: asian

Keyword: chicken poke, rice bowl, sushi bowl

Servings: servings

Calories: 631kcal

Author: Kate Phillips

Ingredients

For the chicken -

2 garlic cloves crushed
1 tablespoon grated fresh ginger or use 1 teaspoon ginger paste or ½ teaspoon ground ginger
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 lb boneless, skinless chicken thighs (ideally free-range) (500g)

For the rice -

1 ½ cups sushi rice (short-grain rice)
1 ⅔ cups water
3 tablespoons rice vinegar
½ teaspoon salt

For the dressing -

1 tablespoon light soy sauce
1 tablespoon sweet chilli jam or use sweet chilli sauce or honey
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or bottled if that's all you have
1 garlic clove crushed
1 teaspoon grated fresh ginger or use 1/2 teaspoon ginger paste or 1/4 teaspoon ground ginger

For the poke bowl toppings -

2 carrots sliced into thin matchsticks
1 cucumber halved, seeds scooped out, diced
2 scallions spring onions, thinly sliced
A handful of fresh cilantro coriander leaves

To serve -

2 tablespoons aioli I love using this egg-free garlic aioli
1 tablespoon toasted black or white sesame seeds

Instructions

Make the chicken marinade.
In a medium bowl, mix the crushed garlic, grated ginger, 2 tablespoons miso paste, 1 tablespoon rice vinegar, 1 tablespoon light soy sauce, 1 tablespoon honey and 1 tablespoon olive oil until smooth.
Add the chicken thighs and toss to coat evenly. Cover and refrigerate while you make the rice. (If you're short on time, you can cook it right away).
Cook the rice.
Rinse 1 ½ cups of sushi rice in a fine-mesh sieve under cold running water, or place it in a bowl and swirl it with your hands, changing the water a few times until it runs mostly clear. Add the rinsed rice, 1 ⅔ cups water and ½ teaspoon of salt to a small pot and bring it to a gentle simmer over medium heat.
Once you see foamy bubbles, reduce the heat to low, cover with a lid (or plate), and cook for 18 minutes without lifting the lid. Remove from the heat and let sit, covered, for another 10 minutes. Then, pour in the rice vinegar and gently mix with a spatula or rice paddle. Set aside.
Cook the chicken (oven method).
Preheat your oven to 390°F (200°C) convection/fan. Arrange the marinated chicken in a baking dish or on a sheet pan and roast for 15 minutes. Then move the dish to the top rack and switch to broil on high (about 480°F/250°C) for 5 minutes, until the chicken is golden and charred in spots.
Cook the chicken (air fryer method).
Place the chicken in your air fryer basket and cook at 390°F (200°C) for 12 minutes, flipping halfway through, until caramelized and cooked through - a probe thermometer should read at least 165°F (74°C).
Make the dressing.
In a small bowl, use a fork to whisk 1 tablespoon light soy sauce, 1 tablespoon sweet chilli jam, 1 tablespoon toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon lime juice, crushed garlic and grated ginger. Mix well and set aside.
Assemble the poke bowls.
Slice the charred chicken. Divide the seasoned rice between bowls, then top with the prepared carrots, cucumber, and sliced chicken. Drizzle generously with the dressing, then scatter over scallions, cilantro leaves and sesame seeds. Finish with a dollop of aioli on each bowl.

Notes

TIMING TIPS: Don’t be put off by the number of steps - a lot of it is hands-off! You can prep other elements while the chicken and rice are cooking. Cook the rice and chicken at the same time, and use that window to whip up the dressing and prep your toppings. It’s all about layering steps to cut the total time in half.

SUBSTITUTIONS: Switch up your protein and toppings - poke bowls are great with leftover meat or roasted vegetables and they're a great way to use up bits and pieces in your fridge. I love them with sweet potatoes (try these miso roasted sweet potatoes for a fun vegetarian idea), miso salmon, lamb koftas, or pick up a rotisserie chicken from the store and use that. Looking for a seafood version? Try these baked honey miso salmon poke bowls or spicy tuna poke bowls.

MAKE AHEAD: Poke bowls are meal prep gold. Make everything in advance - the chicken, rice, dressing and veggies, storing each component in airtight containers in the fridge. Assemble when you’re ready to eat! The rice, chicken and veggies are best used within five days, while the dressing keeps for weeks in the fridge and is tossed through salads or drizzled over grilled meat.

OPTIONAL TOPPINGS AND ADD-ONS: Want to mix it up? These bowls are super versatile. Try topping them with edamame, mango or pineapple, shredded cabbage, bean sprouts, creamy avocado or crispy fried onions. You can also swap half the rice for greens like spinach or arugula for a lower-carb version. They're also brilliant for a mix-and-match station if you're entertaining! Set up a DIY poke bowl station with a variety of toppings so everyone can help themselves.

Nutrition