Enjoy a simple and delicious Ginger Chicken Poke Bowl for a stress-free family dinner. This Ginger chicken poke bowl starts with brown sushi rice that’s piled high with a sticky ginger chicken, crunchy toppings and a drizzle of creamy umami dressing. Make it build your own and pop everything in the middle of the table for everyone to enjoy.

Serves 4

Effort: Easy

Preparation time: 15 mins

Cooking time: 25 mins

Gluten free

Ingredients

Ginger Chicken

½ cup soy sauce
2 tsp. Sesame Oil
2 tbsp. Rice Vinegar
2 Garlic Cloves, minced
1 tbsp. Grated Ginger
2 tbsp. Brown Sugar
500g Chicken thigh

Brown Sushi Rice

2 cups Brown Rice
2 cups Water
2 tbsp. Rice Vinegar
1 tsp. Sugar
1 tsp. Salt

For the Bowls

1 Lebanese cucumber, cut into chunks
4 spring onions, sliced
2 carrots, peeled into ribbons
1 avocado, quartered and sliced
¼ Wombok, shredded
Seaweed slices, either sushi paper sliced or prebought smaller slices - optional
Lime wedges
Coriander
Fresh chili (optional)
Kewpie mayo
Alg Rainbow Seasoning, plus extra for sprinkling

Instructions

1. Prepare Ginger Chicken

- Combine soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and brown sugar to create the marinade.

- Marinate chicken thighs in the mixture for at least 15 minutes.

- Bake the marinated chicken in a preheated 180c fan oven for 10-15 minutes or until cooked through and caramelized. Set aside.

2. Cook Brown Sushi Rice

- Cook the brown rice according to the packet instructions while the chicken is cooking.

- Add rice vinegar to the water when boiling.

- Once cooked, fluff the rice and mix in sugar and salt. Set aside with the lid on to keep warm.

3. Prepare Fresh Veggies

- Cut cucumber into chunks, slice spring onions, peel carrots into ribbons, quarter and slice the avocado, and shred Wombok.

- Prepare seaweed slices, lime wedges, coriander, and fresh chili (if using).

4. Mix Alg Seaweed Rainbow Sprinkle with Kewpie Mayo

- Combine Alg Rainbow Seasoning with Kewpie mayo.

5. Assemble Poke Bowls

- Place a generous portion of rice at the bottom of each bowl.

- Top the rice with the baked ginger chicken, fresh veggies, and seaweed slices.

- Drizzle the creamy Umami mayo mixture over the bowl.

- Sprinkle extra Alg Rainbow Seasoning for added flavour.

Hints & tips

Gluten free tip - Ensure the ginger chicken poke bowl is gluten-free by checking that your soy sauce is suitable for a gluten-free diet.

Easy swaps - Personalise your poke bowl with simple veggie substitutions. Swap wombok for other cabbage or lettuce varieties, and include additional veggies like capsicum, radishes, tomatoes, or any of your favourites.

Serving suggestion - Assemble the poke bowls before serving or place everything in the middle of the table for your family to build their own. If you want to bulk out this dish, consider serving mini spring rolls on the side.

Storage - Store all the ingredients in the fridge for 2-3 days. Pull everything out to create leftover poke bowls for quick lunches. Not suitable for freezing.

Ginger Chicken Poke Bowl