Hawaiian Chicken Poke Bowl

Ingredients

For the spicy mayo:

4 tablespoons of light mayo

2 teaspoons of sriracha

1-2 tablespoon of water

For the chicken:

600g of uncooked boneless skinless chicken thighs, trimmed of visible fat and diced

2 teaspoons of grated garlic

2 teaspoons of grated ginger

1 teaspoon of onion powder

3 tablespoons of soy sauce

3 tablespoons of maple syrup

1 tablespoon of shaoxing wine

1 tablespoon of tomato paste (puree)

100ml of pineapple juice (from a carton)

2 teaspoons of sriracha

2 teaspoons of sesame oil

For the bowl:

640g of cooked jasmine rice or sushi rice

200g (7oz) of fresh pineapple, diced

1 cup of cooked edamame beans

small red onion, halved and sliced thinly

1 carrot, julienned

140g of avocado, diced

3 spring onions, sliced (green part only)

2 baby cucumbers, halved and sliced

1 teaspoon of toasted sesame seeds

Instructions

In a small bowl, mix together the light mayonnaise and sriracha. Add a little water until desired consistency is reached (for drizzling over your bowl). Set aside.

In another small bowl, whisk together the soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha.

Heat a large frying pan over medium-high heat and spray with low-calorie spray. Add the chicken, garlic, ginger, and onion powder. Fry, turning occasionally, until golden brown. Remove from the pan and set aside.

Pour the sauce into the frying pan and heat until it just starts to bubble. Add the chicken back into the pan and let it continue to cook until the sauce reduces down and the chicken is caramelized, and the sauce becomes sticky in consistency.

Build your poke bowl by adding cooked rice to a bowl. Reheat the rice if needed. Sprinkle the chicken with a pinch of sesame seeds. Add cucumber, pineapple, avocado, red onion, julienned carrot, cooked edamame, and sliced green onions.

Drizzle the spicy mayo over the bowl and enjoy!

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