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Teriyaki chicken poke bowl
Teriyaki chicken poke bowl
805kcal Per person
40g Protein
106g Carbs
25g Fat
15g Fiber
Ingredients
- 3 ounces pineapple chunks (frozen) (84 g)
- 3 ounces brown rice (84 g)
- 3 ounces edamame (84 g)
- 5 radishes
- 2 fluid ounces water (60 ml)
- 2 tablespoons vinegar (30 ml)
- 1 teaspoon honey (7 g)
- 3 ounces chicken breast (84 g)
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- 1 ½ tablespoon teriyaki sauce (23 ml)
- 2 ounces corn (56 g)
- 6 cherry tomatoes
- 1 scallion
Preparing this recipe
- Take the pineapple chunks out of the freezer and let them thaw on a plate.
- Cook the rice according to the instructions on the package. Also, cook the edamame until tender in a small pan according to the package instructions.
- Slice the radishes into thin slices. Put them in a bowl. Mix the boiled water with the vinegar and honey. Add this mixture to the radishes and let it cool.
- Cut the chicken breast into cubes. Press the garlic clove and grate the ginger.
- Mix the chicken, garlic, ginger, oil and some salt and pepper in a bowl.
- Heat a frying pan and cook the chicken cubes until golden brown and cooked through, about 5 minutes. Add the teriyaki sauce to the pan and heat for another minute until it thickens slightly.
- Rinse the corn in a colander with cold water. Halve the tomatoes and slice the scallion into rings.
- Assemble the poke bowl. Place the rice, pineapple, edamame, chicken, corn, tomatoes, scallion rings and drained pickled radishes in sections on a deep plate.
Tip van FitChef
Delicious with some freshly chopped cilantro and a squeeze of fresh lime juice on top.
