A great way to spice up those Thai inspired chicken dishes, this Thai Chicken Poke Bowl with Whole Grains and Peanut Sauce is a delectable yet super nutritional meal for the lovers of everything chicken and Thai!
What is a Poke Bowl?
Traditionally, a poke bowl is a Hawaiian dish, with ‘poke’ meaning to cut or slice in Hawaiian, consisting of slices of raw fish such as salmon or tuna, combined with vegetables such as avocado and edamame beans, and placed on a bed of sushi rice. The dish is packed with authentic Thai unami flavors and unique seasonings. Poke bowls do come in multiple variations and don’t always need to include sushi or raw fish, such as this recipe that includes chicken. Instead of sushi rice, this dish features quinoa.
Packed with Nutrients and Tons of Flavor
This Thai style chicken poke bowl features Thai flavors throughout. The chicken is cooked with a green curry paste and coconut cream or milk, locking in the slightly spicy, slightly nutty Thai flavor. This chicken poke bowl consists of quinoa, a popular whole grain known for its nutritional value – it is high in fiber and protein. The dish features multiple vegetables such as baby spinach, bean sprouts, carrots, cucumbers, cabbage, spring onions, and red peppers. These vegetables are placed on top of the cooked quinoa, and up the nutritional value of the overall dish even more. Peanuts, spring onion, and coriander garnish the dish, adding some crunch and even more flavor, and a peanut sauce made from ingredients such as peanut butter, lime juice, soya sauce, ginger, garlic, and coconut cream top it off.
This dish is packed with exciting flavors and textures and will keep you intrigued and satisfied with each mouthful!
Thai Chicken Poke Bowl with Whole Grains & Peanut Sauce
Ingredients
For the Chicken
- 150 g Chicken Breast Bite size pieces
- 5 ml Olive Oil
- 2 g Green Curry Paste
- 15 ml Coconut Cream
For the Poke Bowl
- 50 g Quinoa Cooked in 55ml boiling water and chilled
- 15 g Baby Spinach Shredded
- 10 g Bean Sprout Mung bean or Alfalfa
- 20 g Carrot Julienne
- 20 g Cucumber Julienne
- 20 g Red Pepper Julienne
- 20 g Red Cabbage Shredded
- 10 g Peanuts Toasted
- 5 g Spring Onion Sliced
- 3 g Coriander
For the Peanut Sauce
- 40 g Peanut Butter
- 10 ml Lime Juice
- 5 g Soya Sauce
- 2 g Ginger Grated
- 2 g Garlic Chopped
- 2 ml Sesame Oil
- 0.25 g Red Chilli Deseeded and finely chopped
- 30 ml Water
- 20 ml Coconut Cream
Instructions
For the Chicken
- Heat a pan over medium heat then add oil. Saute green curry paste until aromatic.
- Add chicken & stir to combine well with curry paste. Add coconut milk & simmer until cooked. Set aside until ready to assemble.
For the Poke Bowl
- Place cooked quinoa at the bottom of the bowl, top with shredded vegetables & cooked chicken.
- Garnish with coriander, spring onion & peanuts.
For the Peanut Sauce
- Combine all the ingredients in a bowl, except water & coconut cream.
- Slowly whisk water in to get a slightly thick consistency. Add coconut cream to get a runny consistency. Serve separately.