As straw bags are the trend for fashion, poke bowls are the trend for food. These ‘deconstructed’ sushi bowls are a go-to meal because they’re healthy and delicious, but ordering one can easily set you back $15+ dollars. That’s a lot on just one meal! Luckily, making one at home can be easy and tasty, plus a lot more affordable. Try this yummy recipe:
Here’s what you’ll need:
– 1 thumb of ginger
– 2 scallions
– 4 oz pineapple
– 1 oz coconut crunch cashews
– 1/4 cup shredded coconut
– 3/4 cup Jasmine rice
– 10 oz chicken stir-fry
– 1 lime
– 2 tbsp soy sauce
– 1 tbsp Thai chili
– 4 oz shredded carrots
– 4 tbsp sour cream
– 1 tsp sriracha
Here’s how to make your bowls:
1. Wash and dry all produce. Peel he ginger, then finely mince or grate until you have 2 tsp (you’ll have extra). Trim, then thinly slice scallions, separating greens and whites. Drain pineapple over a small bowl, reserving juice. Roughly chop cashews.
2. Heat a large nonstick pan over medium-high heat. Add coconut and toast, tossing occasionally, until lightly golden about 1-3 minutes. Set aside on a plate to cool.
3. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add scallion whites, rice, and half the ginger. Cook, stirring, until rice is lightly toasted, about 1 minute. Pour in ¾ cup water; season with salt. Bring to a boil, then cover, lower heat, and reduce to a simmer. Cook until tender, 9-11 minutes. Keep covered off heat until meal is ready.
4. Heat a large drizzle oil in the pan used for coconut over medium-high heat. Add chicken; season with ½ tsp sugar, salt, and pepper. Cook, tossing occasionally, until browned, about 7 minutes. Transfer to a medium bowl. Heat a drizzle oil in the same pan over medium heat. Add pineapple chunks and cook, tossing occasionally, until lightly charred, 1-2 minutes. Transfer to bowl with chicken and toss.
5. Zest lime, then quarter. Thinly slice chili (remove ribs and seeds for less heat). Stir soy sauce, juice from two lime quarters, remaining ginger, and 1 tsp sugar into the bowl with pineapple juice. Put carrots in a medium bowl. Pour over half the soy dressing and toss to coat. In another small bowl, mix sour cream, sriracha, ½ tsp sugar, a drizzle of oil, and 1 tsp water. Fluff rice with a fork, then stir in lime zest. Season with salt.
6. Divide rice between bowls, pushing to one side. Mound carrots next to rice, followed by chicken mixture. Spoon remaining pineapple dressing over. Garnish with coconut and cashews. Drizzle with sriracha cream. Garnish with scallion greens and chili, to taste. Serve with remaining lime.
[Recipe c/o Claudia Sidoti, Head Chef & Recipe Developer at HelloFresh]