Juicy chicken thighs covered in a zesty sriracha mayo, over rice, with all the best poke bowl toppings, this chicken poke bowl is incredibly delicious and perfect for meal prep! Here’s how to make it, and love it.
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Chicken Poke Bowl Ingredients
This chicken poke bowl recipe comes together with a simple poke marinade and all your favorite toppings. Here’s what to collect, and how to modify it.
- The marinade: Soy sauce, avocado oil, brown sugar, ginger, and garlic. I love using chicken thighs here, but you can use chicken breast too if you prefer. You can also substitute in your favorite protein; think cooked shrimp poke bowls or salmon.
- The sauce: Sriracha and mayo. Easy!
- The goodies: Rice, cucumbers, edamame, green onions, and pickled red onions.
Topping Suggestions
Just like ahi poke bowls, feel free to switch up your toppings based on your preferences. Some classic options include:
- Lower the carbs: with cauliflower rice, broccoli rice, or even mixed greens.
- Other fruit and veggies: some classics include sliced jicama, radishes, mango, or avocado.
- More goodies: pickled ginger, crushed macadamia nuts, or tempura flakes.
How to Make Chicken Poke Bowls
The amount of work these chicken poke bowls require depends on the toppings you plan to use–here’s how with a few photos to guide you:
- Whisk the chicken poke marinade ingredients together.
- Add the chicken and toss to coat.
- Spread onto a baking sheet and bake.
- Combine the sriracha mayo ingredients together.
- Prep your poke bowl toppings + make your bowls.
Meal Prepping
This chicken poke bowl recipe is perfect for meal prep–I love making a double batch and stashing everything in the fridge for workday lunches. Here are a few tips to keep the taste and texture just right:
- We prefer to eat these chicken poke bowls cold, but if you want to reheat the chicken and rice before serving, be sure to store it separately from the ingredients you plan to keep cold (think cucumbers and avocado slices).
- Don’t slice avocado until just before you plan to eat it.
- Store crunchy ingredients such as fried tempura, chopped nuts, etc. separately so they don’t absorb liquid and get soggy.
More Chicken Thigh Recipes You’ll Love
Chicken Poke Bowl
Print Recipe Pin RecipeIngredients
For the Chicken:
- 2 tablespoons soy sauce
- 1 tablespoons avocado or vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon ginger minced
- 2 cloves garlic minced
- 1 1/2 pound chicken thighs boneless, skinless, chopped into 1" pieces
Sriracha Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
For the Bowl:
- 2 cups rice or cauliflower rice cooked
- Persian cucumbers sliced
- 1 cup edamame shelled + cooked
- pickled red onions optional
- green onions thinly sliced
- cilantro chopped
- sesame seeds
Instructions
- Preheat oven to 425 F and line a rimmed baking sheet with parchment paper for easy clean up.
- In a large bowl, whisk together the soy sauce, avocado oil, brown sugar, ginger, and garlic. Add the chicken and toss to coat. Spread chicken in a single layer on prepared baking sheet, and bake in preheated oven until the chicken has reached an internal temp of 165 F, about 18-20 minutes.
- Meanwhile, prep all ingredients for your bowl. For the sriracha mayo, whisk together to sriracha and mayonnaise.
- To make the chicken poke bowls, start with rice or greens, followed by sliced veggies. Then chicken, sriracha mayo, nuts/seeds, and fresh herbs. Enjoy!
