Name: Charred chicken poke bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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