Sticky Chicken Poke Bowls

Ingredients

• 680 gboneless, skinless chicken thighs, cut into bite-sized pieces
• 380 gshort-grain sushi rice
• 590 mlwater, for cooking the rice
• 60 mlsoy sauce
• 80 mlhoney or brown sugar
• 30 ml, divided between the sauce and rice seasoningrice vinegar
• 1 tablespoonfresh ginger, minced
• 3 clovesgarlic, minced
• 1 tablespooncornflour
• 1 tablespoonsesame oil
• 1 tablespoonneutral cooking oil, such as rapeseed or vegetable oil
• 1 teaspoon, optionalchilli paste or sriracha
• 1 largeavocado, sliced
• 1 cup (about 110 g)shredded carrots
• 1 tablespoontoasted sesame seeds
• to tastesugar, for seasoning the rice
• Optional, to tasteedamame, sliced radishes, pickled ginger or seaweed salad

Instructions

1. 1

   Rinse and cook rice

   Rinse the sushi rice under cold water until the water runs clear. Cook it according to the packet instructions, using a rice cooker or the hob.

2. 2

   Season the rice

   When the rice is cooked, fold in a splash of rice vinegar and a pinch of sugar. Cover and leave it to rest for 10 minutes so the moisture can redistribute.

3. 3

   Mix the glaze

   Whisk the soy sauce, honey or brown sugar, ginger, garlic, sesame oil, cornflour and optional chilli paste in a small bowl until the honey is incorporated.

4. 4

   Sear the chicken

   Heat 1 tablespoon of neutral oil in a large frying pan over a medium-high heat. Arrange the chicken pieces in one layer, taking care not to overcrowd the pan.

5. 5

   Cook until golden

   Sear the chicken without disturbing it for 3–4 minutes to form a golden-brown crust. Toss the pieces and continue cooking until they are almost cooked through.

6. 6

   Add the glaze

   Pour the glaze into the pan. Let it bubble and reduce over a medium heat, tossing the chicken continuously.

7. 7

   Glaze the chicken

   Keep cooking until the sauce is a thick, dark, sticky syrup that clings to the chicken and the meat is fully glazed.

8. 8

   Prepare toppings

   Thinly slice the avocado and shred the carrots.

9. 9

   Fill the bowls

   Spoon a generous serving of seasoned rice into the base of each bowl.

10. 10

    Finish and serve

    Top the rice with the hot sticky chicken, avocado and carrots. Scatter over sesame seeds and add any optional toppings, such as edamame or radishes.

What are poke bowls?

Poke is associated with Hawaii, where the name refers to pieces of fish traditionally served with seasonings. This version is a fusion-style bowl, swapping the fish for sticky glazed chicken and keeping the rice-and-toppings format.

Sweet-savoury chicken, plain seasoned rice and cool, fresh toppings give each bowl a mix of warm, crisp and creamy textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrate, while the chicken contributes protein and the chicken thighs, avocado, sesame and oils provide much of the fat. For a more varied plate, add the optional edamame or extra vegetables alongside the bowl.

Choosing the ingredients

Chicken thighs: Their richer, more forgiving texture suits a quick sear and a reducing glaze. Cut the pieces to a similar size so they cook at much the same pace.

Sushi rice: Short-grain rice gives the bowls a soft, cohesive base. Rinsing it first removes excess surface starch, while the brief rest after cooking helps distribute moisture.

Glaze: Soy sauce, honey or brown sugar, ginger and garlic create the savoury-sweet flavour. Cornflour helps the sauce thicken as it bubbles.

Getting a good sear

Hot pan: Give the frying pan time to heat before adding the oil and chicken. A single layer leaves room for the pieces to brown rather than steam.

Hands off: Leave the chicken undisturbed for the first 3–4 minutes. Once it has developed colour, toss it and continue cooking until almost done before adding the sauce.

When the glaze is ready

Look for a thick, dark syrup that coats the chicken and clings when the pieces are tossed. Keep the chicken moving as the sauce reduces so it is coated evenly.

The method calls for the chicken to be fully cooked by the time it is glazed. If the sauce thickens before that point, lower the heat and continue cooking until the chicken is done.

Fresh toppings and texture

Avocado: Slice it shortly before serving so it stays fresh-looking and retains its creamy texture. Carrots add a crisp contrast to the soft rice and glazed chicken.

Finishing touches: Toasted sesame seeds add a little crunch, while optional radishes, edamame, pickled ginger or seaweed salad let everyone tailor a bowl.

Timing and serving

Start the rice first, since it needs time to cook and rest. While it cooks, mix the glaze and prepare the toppings; sear and glaze the chicken near the end so it reaches the bowls hot.

Serve the chicken over the rice with the toppings arranged alongside. The different components can also be set out separately for a build-your-own meal.

Recipe notes & tips

• Rinse the rice until the water runs clear to remove excess surface starch.
• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Use a large pan and cook in batches if the chicken will not fit in one uncrowded layer.
• Have the glaze mixed before the chicken is ready to keep the cooking process moving.
• Toss continuously once the glaze goes into the pan to coat the chicken evenly.
• Prepare the avocado close to serving time for the freshest appearance.

Variations

• Use brown sugar: Swap it for the honey for a deeper, less floral sweetness.
• Add chilli: Stir in the optional chilli paste or sriracha for a spicier glaze.
• Add edamame: Include edamame as a topping for extra colour and a soft, firm bite.
• Try extra crunch: Add sliced radishes just before serving.
• Include seaweed salad: Spoon it alongside the chicken and vegetables for another topping.

Common mistakes to avoid

• Crowding the pan: The chicken can steam rather than brown; sear it in batches if needed.
• Moving the chicken too soon: Leave it undisturbed for 3–4 minutes to develop a golden crust.
• Adding the glaze too early: Let the chicken sear and cook until almost done before pouring in the sauce.
• Reducing the sauce unattended: Keep tossing the chicken so the glaze coats it instead of catching on the pan.
• Skipping the rice rest: Cover it for 10 minutes after seasoning to let the moisture redistribute.

How to store

Store leftover rice, chicken and toppings in separate airtight containers in the fridge and use within 3 days. Reheat the rice and chicken until piping hot, adding a small splash of water if the glaze has become too thick; add fresh avocado and other crisp toppings after reheating.

Frequently asked questions