Juicy Chicken Poke Bowls Recipe: Fresh Hawaiian-Inspired Lunch Bowl

1. Combine the marinade ingredients, add the chicken and toss to coat. If possible, refrigerate at least 30 minutes — but you can cook immediately if short on time.

2. Broil or air-fry the chicken until caramelized and charred at the edges for the best flavor and texture.

Yes. Cook and store rice, chicken, dressing and vegetables in separate airtight containers, then assemble when ready. Components keep well for up to five days in the fridge.

Short-grain or sushi rice gives the classic sticky texture, but jasmine, basmati, brown rice or quinoa are reasonable substitutes — follow package cooking directions for best results.

Absolutely. The miso marinade works well with salmon, shrimp, steak or tofu. Leftover roast chicken or roasted vegetables also make excellent bowl fillings.

Fresh, flavorful and protein-packed, these super juicy chicken poke bowls combine charred miso chicken, seasoned sushi rice, crisp vegetables and a tangy dressing for an easy, satisfying meal.

For the chicken

• 2 garlic cloves, crushed
• 1 tablespoon grated fresh ginger (or 1 tsp ginger paste / 1/2 tsp ground ginger)
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 lb (500g) boneless, skinless chicken thighs

For the rice

• 1 1/2 cups sushi rice
• 1 2/3 cups water
• 3 tablespoons rice vinegar
• 1/2 teaspoon salt

For the dressing

• 1 tablespoon sweet chilli jam (or sweet chilli sauce / honey)
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 clove garlic, crushed
• 1 teaspoon grated ginger (or 1/2 tsp paste / 1/4 tsp ground ginger)

For the toppings

• 2 carrots, julienned
• 1 cucumber, halved, seeded and diced
• 2 scallions, thinly sliced
• A handful of fresh cilantro leaves

To serve

• 2 tablespoons aioli (egg-free garlic aioli recommended)
• 1 tablespoon toasted sesame seeds

1. Make the marinade: Mix crushed garlic, grated ginger, 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tbsp honey and 1 tbsp olive oil. Toss the chicken in the marinade and refrigerate while you prepare the rice (or cook immediately if short on time).
2. Cook the rice: Rinse 1 1/2 cups sushi rice until the water runs nearly clear. Combine the rice with 1 2/3 cups water and 1/2 tsp salt in a small pot. Bring to a gentle simmer, reduce heat to low, cover and cook for 18 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Stir in 3 tbsp rice vinegar and set aside.
3. Oven method for chicken: Preheat oven to 390°F (200°C) convection/fan. Roast marinated chicken on a sheet pan for 15 minutes, then move to the top rack and broil on high for about 5 minutes until charred and golden.
4. Air fryer method: Cook chicken at 390°F (200°C) for about 12 minutes, flipping halfway, until caramelized and an internal temperature of 165°F (74°C) is reached.
5. Make the dressing: Whisk 1 tbsp light soy sauce, 1 tbsp sweet chilli jam, 1 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tbsp lime juice, crushed garlic and grated ginger until combined. Set aside.
6. Assemble: Slice the cooked chicken. Divide rice among bowls, top with carrots, cucumber and sliced chicken. Drizzle dressing, then scatter scallions, cilantro and sesame seeds. Add a dollop of aioli if desired.

Timing tips: Many steps are hands-off. Cook rice and chicken at the same time and use the downtime to make the dressing and prep toppings.

Substitutions: Swap the protein or add roasted vegetables. The miso marinade is great for salmon, shrimp, steak or tofu. Leftovers and rotisserie chicken work well too.

Make ahead: Store rice, chicken, dressing and vegetables separately in airtight containers. Most components keep up to five days; the dressing lasts longer.

Optional toppings: Try mango, pineapple, edamame, shredded cabbage, bean sprouts, avocado or crispy fried onions. For a lighter bowl, replace half the rice with greens.