Asian Inspired Chicken Bowls



For The Poke Ball:

  • 2 cups shredded green leaf lettuce/baby kale/spinach
  • 2 cups cooked chicken, shredded
  • 1 small cucumber, seeded and sliced
  • 1 cup shredded carrots
  • 1 semi-ripe avocado, cubed
  • Garnishes:
  • Chopped cilantro, green onions, toasted sesame seeds, shredded seaweed/furikake (highly recommended)
  • Serve With:
  • Cooked brown rice, quinoa or your favorite starch/grain (about 3 cups cooked)

For Sriracha Mayo:

  • 3 Tbsp. regular mayo
  • 1 Tbsp. sriracha hot sauce

For The Sesame-Soy Sauce:

  • 3 Tbsp. good quality tamari (GF soy sauce)
  • 1 tsp. asian rice wine vinegar
  • 1 tsp. asian toasted sesame oil
  • 1 tsp. granulated sugar
  • 1/4 tsp. ginger powder
  • 1/4 tsp. wasabi paste


Step One:
Make sriracha mayo. Stir together the mayo and sriracha in a small bowl. Cover and chill until ready to use.

Step Two:
Make sesame-soy sauce. In a bowl, hand whisk together all sauce ingredients. Stir shredded chicken into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.

Step Three:
Assemble bowls.  Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce/kale, marinated chicken, cucumber, carrot and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and seaweed (or furikake) as desired. Drizzle with sriracha mayo. Serve immediately.