This Quick and Easy Chicken Poke Bowl is a fresh, flavorful, and customizable meal that’s ready in about 30 minutes. Featuring tender soy-glazed chicken, creamy avocado, crisp veggies, tangy pickled onions, and a spicy mayo drizzle over sushi rice, it’s a colorful bowl packed with texture and taste.
Why You’ll Love This Recipe
- Fast and simple — ready in under 30 minutes.
- Combines sweet, savory, spicy, and tangy flavors in one bowl.
- Easy to customize with your favorite vegetables and toppings.
- Uses rotisserie chicken for convenience.
- Great for meal prep or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice
- 1 cup uncooked sushi (short grain) rice
Pickled Onions
- 1/2 cup cider vinegar
- 1 tablespoon sugar
- 1 small red onion, thinly sliced
Spicy Mayonnaise
- 1/3 cup mayonnaise
- 4 teaspoons Sriracha chili sauce
Poke Bowl
- 2 cups shredded rotisserie chicken
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 1 medium ripe avocado, peeled and sliced
- 1/2 small cucumber, thinly sliced
- 1 cup alfalfa or bean sprouts
- Optional: sliced green onions and sesame seeds
Directions
- Cook sushi rice according to package instructions.
- Pickle the onions: In a resealable jar, whisk cider vinegar and sugar until dissolved. Add sliced red onion, seal, and refrigerate for at least 30 minutes or up to 2 weeks.
- Make the spicy mayonnaise: In a small bowl, stir together mayonnaise and Sriracha. Cover and refrigerate until serving.
- Prepare the chicken: In a large skillet or wok over medium-low heat, toss shredded chicken with soy sauce, sesame oil, and honey. Cook for 5–7 minutes until heated through.
- Assemble the bowls: Divide cooked rice among 4 bowls. Top with chicken mixture, avocado slices, cucumber, sprouts, pickled onions, and a drizzle of spicy mayonnaise. Garnish with green onions and sesame seeds if desired.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Swap chicken for cooked shrimp, salmon, or tofu.
- Add edamame, shredded carrots, or seaweed salad for extra color and crunch.
- Use brown rice or quinoa for a heartier base.
- Make it gluten-free by using tamari instead of soy sauce.
- Add mango slices for a sweet tropical twist.
Storage/Reheating
- Store components separately in airtight containers in the refrigerator for up to 3 days.
- Reheat chicken and rice gently before assembling, or serve cold for a refreshing bowl.
- Pickled onions can be stored in the fridge for up to 2 weeks.
FAQs
Can I make this ahead of time?
Yes, prepare the components in advance and assemble just before eating for the best texture.
What’s the best rice for a poke bowl?
Sushi rice is ideal for its stickiness and mild flavor, but jasmine or brown rice works too.
Can I skip the pickled onions?
Yes, but they add a tangy balance to the creamy and savory flavors.
Is there a dairy-free version?
Yes, use vegan mayonnaise for the spicy mayo.
Can I use leftover cooked chicken instead of rotisserie?
Absolutely, just shred and heat with the soy-sesame-honey mixture.
How spicy is the spicy mayonnaise?
Moderately spicy; adjust Sriracha to taste.
Can I meal prep poke bowls?
Yes, but keep wet ingredients (mayo, pickled onions) separate until serving.
Can I serve it without rice?
Yes, try cauliflower rice, mixed greens, or zucchini noodles for a lighter option.
What can I use instead of sesame oil?
Peanut oil or olive oil works, but sesame oil gives the best nutty flavor.
Can I add a fried egg on top?
Yes, a runny fried or poached egg makes it extra delicious.
Conclusion
Quick and Easy Chicken Poke Bowls are a fast, flavorful, and healthy meal that’s as fun to make as it is to eat. With a balance of savory chicken, fresh vegetables, tangy pickled onions, and spicy mayo over tender sushi rice, this recipe is perfect for weeknight dinners, lunch meal prep, or a fresh weekend lunch.
Print
Quick and Easy Chicken Poke Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A fresh and colorful poke bowl featuring soy-glazed rotisserie chicken, sushi rice, avocado, crisp vegetables, tangy pickled onions, and spicy mayonnaise, ready in just 30 minutes.
Ingredients
Rice:
1 cup uncooked sushi (short grain) rice
Pickled Onions:
1/2 cup cider vinegar
1 tablespoon sugar
1 small red onion, thinly sliced
Spicy Mayonnaise:
1/3 cup mayonnaise
4 teaspoons Sriracha chili sauce
Poke Bowl:
2 cups shredded rotisserie chicken
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
1 medium ripe avocado, peeled and sliced
1/2 small cucumber, thinly sliced
1 cup alfalfa or bean sprouts
Optional: sliced green onions and sesame seeds
Instructions
- Cook sushi rice according to package instructions.
- In a jar, whisk vinegar and sugar until dissolved. Add onion slices, seal, and refrigerate at least 30 minutes.
- Mix mayonnaise and Sriracha in a small bowl; refrigerate until serving.
- In a skillet over medium-low heat, toss chicken with soy sauce, sesame oil, and honey. Cook 5–7 minutes until heated through.
- Divide rice among 4 bowls. Top with chicken, avocado, cucumber, sprouts, and pickled onions. Drizzle with spicy mayo and garnish with green onions and sesame seeds if desired.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- For extra crunch and color, add shredded carrots, edamame, or seaweed salad.
- Swap chicken for shrimp, salmon, or tofu for variety.
- Pickled onions can be made up to 2 weeks in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
