Recipes
Recipes with my own touch
Servings
2
Ingredients
Teriyaki dressing
120ml Tamari or low salt soy sauce
20ml sesame oil
20ml maple syrup
1 clove garlic, crushed
10ml ginger, finely grated
Poke bowl
60ml dressing
70g brown rice, cooked
300g chicken thighs, grilled and sliced into strips
300g broccolini, steamed
1 avo, sliced
300g exotic mushrooms, sautéed in sesame oil (I used shiitake, king oyster & shimeiji)
10ml sesame seeds, lightly toasted
4 spring onions, thinly sliced
10ml pickled ginger, thinly sliced
Chicken Teriyaki Poke Bowl
A poke bowl (pronounced “poh-KAY bowl”) is a Hawaiian dish that has its roots in Japanese cuisine. “Poke” means “cut into pieces” and the name refers to the slices or cubes of raw fish that are served in a bowl along with rice, dressing vegetables and seasonings. Our version uses chicken thighs, avocado and exotic mushrooms because they’re a match made in heaven! Play around with your favourite ingredients and let us know what your winning combo is!
Method
- Prep Teriyaki dressing, by whisking together all the ingredients in a small bowl.
- Place the rice, sliced chicken, broccolini, avocado & mushrooms in a bowl.
- Sprinkle with the sesame seeds and spring onions.
- Top with the pickled ginger and drizzle with the dressing. Serve immediately.
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