Chicken Poke Bowls
Serves 1
Directions
- 1Marinate chicken thighs with Japanese barbecue sauce and refrigerate for at least 30 minutes, but preferably longer.
- 2Preheat oven to 425 degrees.
- 3Thinly slice cucumber.
- 4Put the slices in a bowl and add salt to them for 5-10 minutes.
- 5Cook rice in the Instant Pot with one cup of rice and one and three quarters cup of water
- 6Remove excess water from cucumbers.
- 7Prepare the cucumber salad marinate with soy sauce, garlic, chili garlic, rice wine vinegar, sesame oil, and brown sugar.
- 8Add the marinate to the cucumbers.
- 9Put chicken in baking tray
- 10Bake chicken for 30 minutes at 425 degrees.
- 11Prepare the edamame
- 12Prepare rice, chicken, cucumber salad, avocado, green onions, edamame, carrots.
Ingredients
- Japanese barbecue sauce
- chicken thighs
- cucumber
- salt
- 1.5 teaspoons soy sauce
- 1.5 teaspoons garlic
- 2 teaspoons chili garlic
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 cup rice
- 1.75 cup water
- avocado
- green onions
- edamame
- carrots
- rice seasoning
Equipment
cutting boardknifejulienne knifebowlovenInstant Pot
Tips
- Chicken thighs taste better than chicken breast.
- Marinating chicken overnight tastes better than marinating chicken for thirty minutes.
- Cucumber salad will taste much better in thirty minutes than right away.
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