I present my Hawaiian Chicken Bowl that pairs sticky glazed chicken, fluffy rice, vibrant fresh vegetables, and a spicy mayo drizzle with an unexpected tropical twist.
I did not expect a poke bowl to flip my dinner routine, but this Hawaiian Chicken Bowl Recipe did just that. Sticky sweet glaze on chicken, bursts of fresh mango, and tender sushi rice make it feel like a tiny island party in a bowl.
I keep thinking about the contrast, the crunch and soft, the salty and sweet. It’s also my go to Meals For After Workout pick when I want something satisfying but not heavy.
Honestly, once you try it you might keep dreaming about that first bite, just warning, it gets addictive.
Ingredients
- Sticky short grain rice, high carbs, good energy, slightly sweet when seasoned.
- Rich protein, moist and flavorful, gives savory depth, might have more fat.
- Salty umami boost, low calories, watch sodium though, adds savory and depth.
- Creamy texture, heart healthy fats, fiber rich, makes bowls feel richer.
- Bright juicy sweetness, vitamin rich, balances salty and spicy notes well.
- Shelled soy beans, plant protein and fiber, adds pop of green, healthy.
- Creamy spicy sauce, adds fat and heat, use sparingly for balance.
- Umami seaweed sesame mix, crunchy, adds salt and texture, low calories.
- Bright acidic squeeze, cuts richness, adds freshness and tangy zip.
Ingredient Quantities
- 2 cups sushi rice (short grain), rinsed
- 2 1/4 cups water
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 lb boneless skinless chicken thighs, cut into 1/2 inch cubes (breasts ok too)
- 3 tbsp soy sauce (low sodium if you prefer)
- 2 tbsp mirin
- 2 tbsp honey or brown sugar
- 1 tbsp toasted sesame oil
- 2 garlic cloves minced
- 1 tbsp grated fresh ginger
- 1 tbsp cornstarch
- 2 tbsp neutral oil (vegetable or canola) for cooking
- 1/2 cup mayonnaise (Kewpie if you can find it)
- 2 tbsp Sriracha (more or less to taste)
- 1 tsp lime juice
- 1 tsp sesame oil (for spicy mayo)
- 1 medium avocado, sliced
- 1 cup cucumber, diced or sliced
- 1 cup shelled edamame, cooked
- 1 ripe mango, diced (optional but great)
- 1/2 cup shredded carrot or purple cabbage
- 2 green onions, thinly sliced
- 2 tbsp sesame seeds (white or black)
- 1 tbsp furikake (optional)
- 2 tbsp pickled ginger (gari), optional
- 1/4 cup seaweed salad (wakame), optional
- 1 lime cut in wedges
- Salt and black pepper to taste
How to Make this
1. Rinse the 2 cups sushi rice until the water runs clear, combine with 2 1/4 cups water in a pot, bring to a boil, reduce to low and simmer covered about 15 minutes, then let rest covered 10 minutes; while hot stir together 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt until dissolved and fold into the rice, fluff and set aside to cool a bit.
2. Make the spicy mayo by whisking 1/2 cup mayonnaise (Kewpie if you can find it), 2 tbsp Sriracha (adjust to taste), 1 tsp lime juice and 1 tsp sesame oil; refrigerate until ready.
3. Mix the poke glaze: in a bowl combine 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp honey or brown sugar, 1 tbsp toasted sesame oil, 2 minced garlic cloves and 1 tbsp grated fresh ginger; set aside one small spoonful for drizzling if you like. Make a cornstarch slurry by stirring the 1 tbsp cornstarch with a splash of cold water until smooth.
4. Marinate the 1 lb cubed chicken thighs: toss the chicken with about half the glaze, season lightly with salt and black pepper and let sit 10 to 15 minutes while you prep other things.
5. Cook the chicken: heat 2 tbsp neutral oil in a large skillet over medium-high heat, don’t crowd the pan or it wont brown; sear the chicken in batches until golden and nearly cooked through, about 4 to 6 minutes per batch.
6. Finish the sauce: return all chicken to the pan, pour in the remaining glaze and the cornstarch slurry, lower heat and toss until the sauce thickens and sticks to the chicken, 1 to 2 minutes; taste and add a pinch more salt or pepper if needed, then stir in half the sliced green onions and sprinkle with 2 tbsp sesame seeds.
7. Prep toppings while chicken cooks: slice 1 avocado, dice 1 cup cucumber, cook and drain 1 cup shelled edamame if needed, dice 1 ripe mango (optional), shred 1/2 cup carrot or purple cabbage, have 1/4 cup seaweed salad (optional) and 2 tbsp pickled ginger (optional) ready, and cut a lime into wedges.
8. Assemble the bowls: divide the seasoned sushi rice between bowls, spoon the sticky glazed chicken over the rice, arrange avocado, cucumber, edamame, mango, shredded carrot or cabbage and seaweed salad around it; add pickled ginger on the side if using.
9. Finish and garnish: drizzle the spicy mayo over each bowl, add the reserved glaze drizzle if you saved some, sprinkle furikake (1 tbsp) if using, more sesame seeds, the remaining green onions, squeeze a lime wedge over everything and season with salt and black pepper to taste.
10. Quick tips: serve warm so the rice is slightly warm and the avocado stays creamy, don’t overcook the chicken or it’ll dry out, and if your rice gets too sticky fan it a bit while folding in the vinegar so it cools faster.
Equipment Needed
1. Medium saucepan with tight fitting lid, for cooking and resting the sushi rice
2. Fine mesh sieve or large bowl, to rinse the rice and drain edamame
3. Large heavy skillet or cast iron pan, for searing the chicken and finishing the glaze
4. Mixing bowls, one small for sauces and cornstarch slurry and one medium for marinating
5. Measuring cups and spoons, for rice, liquids, sugar and seasonings
6. Youll want a whisk and a wooden spoon or rice paddle, whisk for mayo and spoon for folding rice
7. Sharp chef knife and cutting board, for chopping chicken avocado mango and veg
8. Tongs or spatula and a slotted spoon, for turning and serving the chicken
9. Serving bowls and a ladle or large spoon, to assemble the poke bowls and drizzle sauces
FAQ
Hawaiian Inspired Chicken Poke Bowl Recipe Substitutions and Variations
- Sushi rice: swap for short grain brown rice, medium grain rice, or cooked quinoa. Brown rice will need more water and longer cooking time so plan about 10 to 15 minutes extra, quinoa gives a lighter texture and cooks faster.
- Soy sauce: use tamari for gluten free, or coconut aminos if you want soy free. Start with the same amount then taste and adjust since coconut aminos are sweeter and less salty.
- Mirin: replace with sake or dry sherry plus a pinch of sugar, or a mix of rice vinegar and a little sugar in a pinch. Use about the same volume and tweak to taste.
- Mayonnaise / spicy mayo: swap regular mayo for Greek yogurt to lighten it up, or use vegan mayo if you need dairy free. For spicy mayo use yogurt plus sriracha and a touch of sesame oil, you might add a little oil for creaminess.
Pro Tips
1) Pat the chicken dry and toss it lightly in a tablespoon of cornstarch before searing. It gives a nicer crust and helps the glaze stick, and sear in hot oil without crowding the pan so you actually get color.
2) Fold the vinegar into the rice while it is still warm and fan it as you mix to keep the grains glossy and separate. If it starts getting too gummy, spread the rice on a shallow tray to cool a bit, it really helps.
3) Keep avocado and mango until the last minute, and rub avocado slices with a little lime so they dont go brown. Also chill the spicy mayo till service so it stays thick and bright.
4) Reserve a small spoonful of the glaze before you marinate the raw chicken, and finish the sauce low and slow adding the cornstarch slurry gradually so it doesnt get gluey. Taste for salt and add a squeeze of lime at the end to wake everything up.
Hawaiian Inspired Chicken Poke Bowl Recipe
I present my Hawaiian Chicken Bowl that pairs sticky glazed chicken, fluffy rice, vibrant fresh vegetables, and a spicy mayo drizzle with an unexpected tropical twist.
4
servings
1070
kcal
Equipment: 1. Medium saucepan with tight fitting lid, for cooking and resting the sushi rice
2. Fine mesh sieve or large bowl, to rinse the rice and drain edamame
3. Large heavy skillet or cast iron pan, for searing the chicken and finishing the glaze
4. Mixing bowls, one small for sauces and cornstarch slurry and one medium for marinating
5. Measuring cups and spoons, for rice, liquids, sugar and seasonings
6. Youll want a whisk and a wooden spoon or rice paddle, whisk for mayo and spoon for folding rice
7. Sharp chef knife and cutting board, for chopping chicken avocado mango and veg
8. Tongs or spatula and a slotted spoon, for turning and serving the chicken
9. Serving bowls and a ladle or large spoon, to assemble the poke bowls and drizzle sauces
Ingredients
-
2 cups sushi rice (short grain), rinsed
-
2 1/4 cups water
-
3 tbsp rice vinegar
-
1 tbsp granulated sugar
-
1 tsp salt
-
1 lb boneless skinless chicken thighs, cut into 1/2 inch cubes (breasts ok too)
-
3 tbsp soy sauce (low sodium if you prefer)
-
2 tbsp mirin
-
2 tbsp honey or brown sugar
-
1 tbsp toasted sesame oil
-
2 garlic cloves minced
-
1 tbsp grated fresh ginger
-
1 tbsp cornstarch
-
2 tbsp neutral oil (vegetable or canola) for cooking
-
1/2 cup mayonnaise (Kewpie if you can find it)
-
2 tbsp Sriracha (more or less to taste)
-
1 tsp lime juice
-
1 tsp sesame oil (for spicy mayo)
-
1 medium avocado, sliced
-
1 cup cucumber, diced or sliced
-
1 cup shelled edamame, cooked
-
1 ripe mango, diced (optional but great)
-
1/2 cup shredded carrot or purple cabbage
-
2 green onions, thinly sliced
-
2 tbsp sesame seeds (white or black)
-
1 tbsp furikake (optional)
-
2 tbsp pickled ginger (gari), optional
-
1/4 cup seaweed salad (wakame), optional
-
1 lime cut in wedges
-
Salt and black pepper to taste
Directions
- Rinse the 2 cups sushi rice until the water runs clear, combine with 2 1/4 cups water in a pot, bring to a boil, reduce to low and simmer covered about 15 minutes, then let rest covered 10 minutes; while hot stir together 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt until dissolved and fold into the rice, fluff and set aside to cool a bit.
- Make the spicy mayo by whisking 1/2 cup mayonnaise (Kewpie if you can find it), 2 tbsp Sriracha (adjust to taste), 1 tsp lime juice and 1 tsp sesame oil; refrigerate until ready.
- Mix the poke glaze: in a bowl combine 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp honey or brown sugar, 1 tbsp toasted sesame oil, 2 minced garlic cloves and 1 tbsp grated fresh ginger; set aside one small spoonful for drizzling if you like. Make a cornstarch slurry by stirring the 1 tbsp cornstarch with a splash of cold water until smooth.
- Marinate the 1 lb cubed chicken thighs: toss the chicken with about half the glaze, season lightly with salt and black pepper and let sit 10 to 15 minutes while you prep other things.
- Cook the chicken: heat 2 tbsp neutral oil in a large skillet over medium-high heat, don't crowd the pan or it wont brown; sear the chicken in batches until golden and nearly cooked through, about 4 to 6 minutes per batch.
- Finish the sauce: return all chicken to the pan, pour in the remaining glaze and the cornstarch slurry, lower heat and toss until the sauce thickens and sticks to the chicken, 1 to 2 minutes; taste and add a pinch more salt or pepper if needed, then stir in half the sliced green onions and sprinkle with 2 tbsp sesame seeds.
- Prep toppings while chicken cooks: slice 1 avocado, dice 1 cup cucumber, cook and drain 1 cup shelled edamame if needed, dice 1 ripe mango (optional), shred 1/2 cup carrot or purple cabbage, have 1/4 cup seaweed salad (optional) and 2 tbsp pickled ginger (optional) ready, and cut a lime into wedges.
- Assemble the bowls: divide the seasoned sushi rice between bowls, spoon the sticky glazed chicken over the rice, arrange avocado, cucumber, edamame, mango, shredded carrot or cabbage and seaweed salad around it; add pickled ginger on the side if using.
- Finish and garnish: drizzle the spicy mayo over each bowl, add the reserved glaze drizzle if you saved some, sprinkle furikake (1 tbsp) if using, more sesame seeds, the remaining green onions, squeeze a lime wedge over everything and season with salt and black pepper to taste.
- Quick tips: serve warm so the rice is slightly warm and the avocado stays creamy, don't overcook the chicken or it'll dry out, and if your rice gets too sticky fan it a bit while folding in the vinegar so it cools faster.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 600g
- Total number of serves: 4
- Calories: 1070kcal
- Fat: 52.5g
- Saturated Fat: 7.5g
- Trans Fat: 0.08g
- Polyunsaturated: 12.5g
- Monounsaturated: 27.5g
- Cholesterol: 165mg
- Sodium: 1700mg
- Potassium: 820mg
- Carbohydrates: 103g
- Fiber: 7.5g
- Sugar: 18g
- Protein: 39g
- Vitamin A: 1250IU
- Vitamin C: 21mg
- Calcium: 60mg
- Iron: 3.5mg