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. 2Marinate chicken thighs with Japanese barbecue sauce and refrigerate for at least 30 minutes, but preferably longer.
  3. 3Marinate chicken thighs with Japanese barbecue sauce and refrigerate for at least 30 minutes, but preferably longer.
  4. 4Preheat oven to 425 degrees.
  5. 5Preheat oven to 425 degrees.
  6. 6Preheat oven to 425 degrees.
  7. 7Thinly slice cucumber.
  8. 8Thinly slice cucumber.
  9. 9Thinly slice cucumber.
  10. 10Put the slices in a bowl and add salt to them for 5-10 minutes.
  11. 11Put the slices in a bowl and add salt to them for 5-10 minutes.
  12. 12Put the slices in a bowl and add salt to them for 5-10 minutes.
  13. 13Cook rice in the Instant Pot with one cup of rice and one and three quarters cup of water
  14. 14Cook rice in the Instant Pot with one cup of rice and one and three quarters cup of water
  15. 15Cook rice in the Instant Pot with one cup of rice and one and three quarters cup of water
  16. 16Remove excess water from cucumbers.
  17. 17Remove excess water from cucumbers.
  18. 18Remove excess water from cucumbers.
  19. 19Prepare the cucumber salad marinate with soy sauce, garlic, chili garlic, rice wine vinegar, sesame oil, and brown sugar.
  20. 20Prepare the cucumber salad marinate with soy sauce, garlic, chili garlic, rice wine vinegar, sesame oil, and brown sugar.
  21. 21Prepare the cucumber salad marinate with soy sauce, garlic, chili garlic, rice wine vinegar, sesame oil, and brown sugar.
  22. 22Add the marinate to the cucumbers.
  23. 23Add the marinate to the cucumbers.
  24. 24Add the marinate to the cucumbers.
  25. 25Put chicken in baking tray
  26. 26Put chicken in baking tray
  27. 27Put chicken in baking tray
  28. 28Bake chicken for 30 minutes at 425 degrees.
  29. 29Bake chicken for 30 minutes at 425 degrees.
  30. 30Bake chicken for 30 minutes at 425 degrees.
  31. 31Prepare the edamame
  32. 32Prepare the edamame
  33. 33Prepare the edamame
  34. 34Prepare rice, chicken, cucumber salad, avocado, green onions, edamame, carrots.
  35. 35Prepare rice, chicken, cucumber salad, avocado, green onions, edamame, carrots.
  36. 36Prepare rice, chicken, cucumber salad, avocado, green onions, edamame, carrots.

Ingredients

  • Japanese barbecue sauce
  • Japanese barbecue sauce
  • Japanese barbecue sauce
  • chicken thighs
  • chicken thighs
  • chicken thighs
  • cucumber
  • cucumber
  • cucumber
  • salt
  • salt
  • salt
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons garlic
  • 1.5 teaspoons garlic
  • 1.5 teaspoons garlic
  • 2 teaspoons chili garlic
  • 2 teaspoons chili garlic
  • 2 teaspoons chili garlic
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 2 teaspoons brown sugar
  • 2 teaspoons brown sugar
  • 2 teaspoons brown sugar
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1.75 cup water
  • 1.75 cup water
  • 1.75 cup water
  • avocado
  • avocado
  • avocado
  • green onions
  • green onions
  • green onions
  • edamame
  • edamame
  • edamame
  • carrots
  • carrots
  • carrots
  • rice seasoning
  • rice seasoning
  • 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.