Chicken Poke Bowl

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 3 cup cooked sushi rice
• 1 cucumber
• 1 cup edamame, shelled
• 1 cup shredded carrots
• 2 avocado
• 3 green onions
• ½ cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 clove garlic, minced
• 1 tsp sriracha (optional)
• 1 tbsp sesame seeds (optional)

Steps

1. Cook chicken: Dice chicken breasts into 1-inch pieces. Heat a skillet over medium-high heat with a tablespoon of oil. Cook chicken until browned and cooked through, about 5-7 minutes. Set aside.
2. Prepare vegetables: Dice cucumber, slice avocado, and chop green onions. If using frozen edamame, blanch or microwave until tender.
3. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha (if using).
4. Assemble bowls: Divide cooked sushi rice among four bowls. Arrange cooked chicken, cucumber, edamame, shredded carrots, and avocado over the rice.
5. Drizzle generously with the prepared sauce. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.