Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Oops! Please enter text in the search bar
Register Log In
Chicken poke bowls with fresh vegetables, rice and creamy dressing made with Lancewood Double Cream yoghurt.

Save to Menu Plan

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
{{serverError}}

Recipe successfully added

This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}

VIEW MENU

Save to Menu Plan

Already have an account?

Log In

Want to create a Menu Plan?

Create Now

Save to Recipe Book

Oops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.

{{serverError}}

Recipe successfully added

This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}

VIEW RECIPE BOOK

Save to Recipe Book

Already have an account?

Log In

Want to create a Recipe Book?

Create Now
4

Chicken Poke Bowl

This fresh and flavour-packed Chicken Poke Bowl is one of those lunch salad recipes that’s both satisfying and easy to prepare. Tender marinated chicken, crisp vegetables and fluffy rice are finished with a creamy sriracha-lime dressing made using Lancewood Double Cream South Africa yoghurt for a rich yet refreshing taste. Perfect for easy lunch recipes for work, this colourful bowl is ideal for meal prep or a quick, wholesome midweek lunch.

4 Serves/Makes
 Cooking Time:  Prep Only

Ingredients

Poke bowl:

500 g chicken breast(s) , cooked
90 ml soy sauce
60 ml rice vinegar
30 ml sesame oil
1 garlic clove , crushed
1 cm piece ginger , grated
15 ml honey
800 ml brown rice  or black rice cooked and mixed with 10 ml sesame oil and 10 ml rice vinegar  
1 avocado(s) , sliced
125 ml edamame beans
0.5 cucumber , shredded
2 carrot(s) , shredded
0.5 mini red cabbage(s) , finely shredded
corn kernels  from 1 cooked corn cob
30 ml black sesame seeds
2 spring onion(s) , finely sliced
8 pickled ginger strips

Dressing:

125 ml LANCEWOOD® Double Cream Plain Yoghurt
15 ml Sriracha
10 ml lime juice
A pinch of salt

Method

Poke Bowl Method:

  1. Thinly slice the chicken breasts and place in a bowl.
  2. Mix the soy sauce, rice vinegar, sesame oil, garlic, ginger and honey, then pour over the chicken and toss to coat evenly.
  3. Divide the cooked rice and prepared vegetables evenly between four serving bowls.
  4. Arrange the marinated chicken on top, then finish with sesame seeds, sliced spring onions and pickled ginger.

Dressing Method:

  1. In a small bowl, whisk together the yoghurt, sriracha, lime juice and salt until smooth.
  2. Drizzle the dressing over the poke bowls just before serving and enjoy.

Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.

Made with this Product(s)

Double Cream Plain Yoghurt

Made with this Product(s)

Double Cream Plain Yoghurt

Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.

Latest Recipes

Save to Menu Plan

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
{{serverError}}

Recipe successfully added

This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}

VIEW MENU

Save to Menu Plan

Already have an account?

Log In

Want to create a Menu Plan?

Create Now

Save to Recipe Book

Oops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.

{{serverError}}

{{serverError}}

Recipe successfully added

This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}

VIEW RECIPE BOOK

Save to Recipe Book

Already have an account?

Log In

Want to create a Recipe Book?

Create Now
Chat Icon