Thai Chicken Poke Bowl with Whole Grains & Peanut Sauce

This Thai Chicken poke bowl is not only a treat to eat, but a treat to look at too. This colourful dish will fill you up with fresh, flavourful ingredients and is topped off with a creamy peanut sauce.

What is a poke bowl?

Poke is an Ancient Hawaiian dish and means “to slice” in Hawaiian. Traditionally, the dish is made with raw fish, however, many variations have since been created. And for today’s recipe, we will be swapping out the fish for chicken.

Two different cultures’ cuisines will be combined in order to create this delicious summer salad bowl. The traditional concept of a poke bowl will be combined with beautiful Thai flavours. The Thai flavours especially shine through with ingredients such as peanuts, coconut cream, ginger, and green curry paste. 

Healthy and filling

Since poke bowls are generally loaded with fresh, crisp ingredients, they are a great source of nutrients and immune boosters. Mung beans, for example, are full of vitamins and minerals such as magnesium, folate, iron, potassium, and zinc.

And finally, serve your poke bowl on a bed of quinoa and enjoy. Quinoa is truly one of the best grains to be enjoyed with this dish as it is tasty, filling and absorbs the creamy peanut sauce.

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Thai Chicken Poke Bowl with Whole Grains & Peanut Sauce

This versatile Thai chicken poke bowl recipe is a perfect way to use fresh produce, and the creamy peanut sauce makes it even tastier.

Course Main Course

Cuisine Thai

Keyword Chicken, Grains, Peanuts

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 1

Author Hangry Recipes

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 Peanuts Toasted
• 5 Spring Onion Sliced
• 3 sprigs 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
• ¼ 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.

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