Chicken Poke Bowls

Serves 1
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Directions

  1. 1Marinate chicken thighs with Japanese barbecue sauce and refrigerate for at least 30 minutes, but preferably longer.
  2. 2Preheat oven to 425 degrees.
  3. 3Thinly slice cucumber.
  4. 4Put the slices in a bowl and add salt to them for 5-10 minutes.
  5. 5Cook rice in the Instant Pot with one cup of rice and one and three quarters cup of water
  6. 6Remove excess water from cucumbers.
  7. 7Prepare the cucumber salad marinate with soy sauce, garlic, chili garlic, rice wine vinegar, sesame oil, and brown sugar.
  8. 8Add the marinate to the cucumbers.
  9. 9Put chicken in baking tray
  10. 10Bake chicken for 30 minutes at 425 degrees.
  11. 11Prepare the edamame
  12. 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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