Miso Chicken Poke Bowls

Miso Chicken Poke Bowls

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​​Miso, ginger chicken

  • 1 Tbsp miso paste
  • 1 Tbsp honey
  • 1 Tbsp tamari
  • 2 garlic cloves (crushed)
  • 1 Tbsp ginger (grated)
  • 450g chicken (cut into thin slices)
  • 1 Tbsp coconut oil (for cooking)


  • ¾ cup of jasmine rice
  • 1 cup of shelled edamame beans
  • ½ green cabbage (finely sliced)
  • 1 carrot (julienned)
  • 1 mini cucumber or ⅓ of a small cucumber (finely diced)
  • 1 cup of shelled edamame beans
  • 1 cup of coriander (roughly chopped)
  • ¼ cup of almonds (roasted and roughly chopped)

Crispy shallots (or alternatively use store bought)

  • 2 medium shallots (sliced finely)
  • 1 Tbsp flour
  • 3 Tbsp coconut oil
  • Salt

Miso, sesame dressing

  • 3 Tbsp tahini
  • 2 Tbsp tamari
  • 1 lemon (juice)
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 2 tsp miso paste
  • 1 tsp honey

Optional toppers

  • Pickled ginger (optional)
  • Kewpie mayo
  • Avocado
  • Fresh Chilli
  • Dried seaweed
  1. Start by marinating the chicken. In a medium-sized bowl, combine the miso paste, honey, tamari, garlic and ginger; add the chicken slices and mix well. Set aside to marinate while you get everything else ready.
  2. Cook the rice as per packet instructions. Once cooked, spread over a plate to allow cooling.
  3. Cook the edamame beans as per packet instructions, then drain and run under some cold water to cool them down and stop them from cooking further.
  4. To make the crispy shallots heat coconut oil over high heat in a small saucepan. Add the sliced shallots to a small bowl and dust with flour, ensuring every slice is lightly coated.
  5. Once the coconut oil is super hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate lined with a paper towel to drain the excess oil; season with salt.
  6. Prepare the carrot, cabbage, cucumber and coriander and add to a large salad bowl. Add the cooled rice and edamame beans; toss well.
  7. To cook the miso chicken, add coconut oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on either side or until cooked and caramelised.
  8. To make the dressing, add all the ingredients into a small bowl and mix until smooth and creamy.
  9. Pour the dressing over the salad and toss well. Divide the salad between 4 bowls, then top with chicken, crispy shallots, chopped almonds and any other optional toppings.

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