Charred chicken poke bowl

Flavoursome honey soy chicken pieces are here teamed with chargrilled corn and fresh mango for a delicious lunch that won't fail to satisfy.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Charred chicken poke bowl
  • 2 cup sushi rice
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup sushi seasoning
  • 1/4 cup fresh lime juice
  • 600 gram chicken breast fillets, halved horizontally
  • 300 gram corn cobbettes
  • 1 bunch green onions
  • 3 cup finely shredded green cabbage
  • 1 mango, peeled, diced
  • nori sheets, to serve
Honey sesame cashews
  • 1 cup cashews
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds


Charred chicken poke bowl
  • 1
    Preheat oven to 160°C. Cook sushi rice following packet instructions. Set aside.
  • 2
    Meanwhile, to make honey sesame cashews; line an oven tray with baking paper. Toss all ingredients on tray. Bake for 15 minutes stirring halfway through until golden and sticky. Remove, set aside to cool.
  • 3
    In a medium bowl combine honey, soy, sushi seasoning and lime juice. Marinate chicken in 1/4 cup honey soy mixture for 5 minutes. Toss remaining marinade through cooked sushi rice.
  • 4
    Heat a chargrill on high. Cook corn and onion for 5 minutes, turning, until charred and tender. Cut onions into batons. Grill chicken for 5 minutes each side or until cooked through. Slice into large pieces.
  • 5
    Serve rice topped with cabbage, chargrilled vegetables, chicken and mango. Top with honey sesame cashews. Accompany with nori sheets if liked.


You could also use chicken thighs instead of fillets, if liked.

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