30-Minute Chicken Poke Bowls

Ingredients

• 60 ml (¼ cup)reduced-sodium or light soy sauce (use gluten-free soy sauce if needed)
• 30–45 ml (2–3 tablespoons)hoisin sauce
• 30 ml (2 tablespoons)lime juice
• 15 ml (1 tablespoon)honey
• 2–3 clovesgarlic, finely minced
• 5 ml (1 teaspoon) dried, or 7.5 ml (1½ teaspoons) freshginger, dried or freshly grated
• 15 ml (1 tablespoon)olive oil
• 680 g (1½ pounds)boneless, skinless chicken breasts, diced into bite-sized pieces
• 950 ml (4 cups), cookedjasmine rice, divided
• 240 ml (1 cup)shelled edamame, cooked and divided
• 240 ml (1 cup)cucumber, diced small, peeled or unpeeled, and divided
• 240 ml (1 cup)shredded carrots, divided
• 80 ml (⅓ cup)fresh coriander, finely minced and divided
• 80 ml (⅓ cup)pickled red onions, optional and divided
• To tastelime wedges, optional but recommended for serving
• To tastesriracha mayonnaise, optional for serving
• To tastesesame seeds, optional for garnishing
• To tastered pepper flakes or chilli oil, optional for garnishing
• To tastesalt and pepper, optional

Instructions

1. 1

   Mix the sauce

   In a medium bowl, whisk together the soy sauce, hoisin sauce, lime juice, honey, garlic and ginger. Set the sauce aside.

2. 2

   Cook the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, stirring and turning it often so it cooks evenly and is cooked through.

3. 3

   Glaze the chicken

   Once the chicken is cooked, lower the heat to medium or medium-low and add the sauce carefully, as it will bubble. Cook for 2–3 minutes, turning the chicken to coat it evenly, then take the pan off the heat and leave the chicken there briefly while you prepare the bowls.

4. 4

   Divide the rice

   Divide the cooked rice among 4 bowls, then add the chicken. Use traditionally cooked rice of any type, or ready-cooked rice if preferred.

5. 5

   Add the toppings

   Divide the edamame, cucumber, carrots and coriander among the bowls. Add any of the optional pickled red onions, lime wedges, sriracha mayonnaise, sesame seeds or red pepper flakes. Season with salt and pepper to taste if desired.

6. 6

   Serve the bowls

   Serve straight away, while the chicken and rice are warm and the other ingredients are cool and crisp.

7. 7

   Store leftovers

   Store the chicken and rice together in an airtight container, with the vegetables in a separate container, in the fridge for up to 4–5 days. Reheat the chicken and rice in the microwave for about 30 seconds, then add the vegetables and garnishes.

What are chicken poke bowls?

Poke is a Hawaiian dish traditionally made with seasoned raw fish, while poke-style bowls more broadly bring a base and fresh toppings together in one bowl. This version takes inspiration from that format, using cooked chicken rather than raw fish.

Jasmine rice, glazed chicken, edamame and crunchy vegetables make a satisfying mix of warm and cool textures. The lime, honey and savoury sauces give the chicken a bright, sweet-and-salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 546 calories, 47g protein, 65g carbs, 10g fat.

The rice supplies most of the carbohydrates, while the chicken provides most of the protein. Olive oil and the sauces contribute fat; serve with plenty of cucumber, carrots and edamame for a varied bowl, and adjust the rice portion to suit your appetite.

A quick, balanced sauce

Sauce base: soy sauce and hoisin bring savoury depth, while lime juice and honey round them out with tang and sweetness. Whisk them with the garlic and ginger before cooking so the flavourings are distributed evenly.

Hoisin choice: start with 2 tablespoons for a less sweet glaze, or use 3 tablespoons for a fuller coating. Reduced-sodium soy sauce helps keep the sauce from becoming too salty.

Keep the chicken tender

Even pieces: cut the chicken into bite-sized pieces of similar size so they cook at about the same rate. Turn them frequently over medium-high heat, and check that they are cooked through before adding the sauce.

Glazing: lower the heat before pouring in the sauce, as it can bubble vigorously. Toss the chicken for 2–3 minutes, just until it is coated and glossy.

Build contrast in the bowl

Warm base: divide the rice between the bowls while it is warm, then spoon over the chicken and its sauce. Jasmine is suggested, but the method also works with brown or basmati rice.

Fresh toppings: add the edamame, cucumber, carrots and coriander after the chicken. Keeping them cool helps their fresh, crisp textures stand out against the warm rice.

Make the bowls your own

Heat and garnish: finish with chilli flakes or chilli oil for spice, or drizzle on sriracha mayonnaise for a creamy topping. Lime wedges and pickled red onions add extra tang.

Salt: taste before adding any extra seasoning, since both soy and hoisin sauce contribute salt. A squeeze of lime can also brighten the bowl without adding more salt.

Serve and prep ahead

Timing: the recipe takes about 30 minutes, with the rice and toppings ready to divide as the chicken cooks. Ready-cooked rice is a convenient option when you are short on time.

Meal prep: keep the chicken and rice together and the vegetables separate in the fridge. Reheat the warm components briefly, then add the cool toppings just before eating.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so it cooks evenly.
• Have the sauce whisked and ready before you start cooking the chicken.
• Turn the chicken often in the pan for even cooking.
• Lower the heat before adding the sauce to limit spluttering.
• Add the fresh toppings just before serving to keep them crisp.
• Taste before adding salt, as the sauces are already savoury.

Variations

• Use brown rice: swap in cooked brown rice for a nuttier base.
• Change the grain: try cooked basmati rice instead of jasmine.
• Add more heat: finish with extra chilli oil or red pepper flakes.
• Make it gluten-free: use gluten-free soy sauce and check the hoisin label.
• Add pickled onions: scatter them over the bowls for a sharper, tangy finish.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking together.
• Crowding the pan: cook in batches if the chicken will not fit in a single layer.
• Sauce added over high heat: lower the heat first because the sauce bubbles when it hits the pan.
• Overcooking the glaze: toss for only 2–3 minutes, just until the chicken is coated.
• Dressing vegetables too early: keep the toppings separate until serving so they stay crisp.
• Adding salt without tasting: check the finished sauce first, since soy and hoisin are salty.

How to store

Store the chicken and rice together in an airtight container and the vegetables separately in the fridge for up to 4–5 days. Microwave the chicken and rice for about 30 seconds, then add the vegetables and garnishes.

Frequently asked questions