I’m sharing my Hawaiian Chicken Bowl with sticky glazed chicken, fluffy rice, crisp fresh veggies, and a spicy mayo drizzle, plus one pantry trick that gives it an unexpected pop.
I kept thinking about this Hawaiian Chicken Bowl the whole week. I wanted a bowl that surprises you, not the usual sweet stuff, something that snaps awake your taste buds.
The sticky glazed protein sits on a bed of fluffy sushi rice and then it hits you with bright bites and a little kick, stuff you didn’t expect. I love that each spoonful flips between soft and crunchy, and somehow it never feels heavy.
I dont always get food this right, but when I do, I want to make you curious enough to try it.
Ingredients
- Sushi rice: sticky carbs, quick energy, gives the bowl a slightly sweet tang.
- Chicken thighs: tender protein, fatty for flavor, keep you full longer.
- Soy sauce or tamari: salty umami, adds depth, watch sodium levels though.
- Mango: sweet, juicy, adds bright tropical flavor and vitamin C punch.
- Avocado: creamy healthy fats, fiber rich, make the dish silky and satisfying.
- Edamame: plant protein and fiber, a green pop that keeps bowl balanced.
- Pickled ginger: sharp sweet sour bite, cleanses the palate between bites.
- Sesame seeds or furikake: nutty crunch, little salt, big flavor boost.
Ingredient Quantities
- 2 cups sushi rice (short grain)
- 2 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 lb boneless skinless chicken thighs
- 1/4 cup soy sauce or tamari
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 tsp cornstarch
- 1 tbsp water
- 1/3 cup mayonnaise
- 1-2 tbsp sriracha
- 1 tsp lime juice
- 1 mango
- 1 avocado
- 1/2 English cucumber
- 1 cup shelled edamame
- 1/4 cup pickled ginger
- 2 radishes
- 2 green onions
- 2 tbsp sesame seeds (white and/or black)
- 2 tbsp furikake (optional)
- 1 cup seaweed salad (optional)
- 1 lime
- handful cilantro (optional)
- 1 tbsp neutral oil (vegetable or canola)
- black pepper (a pinch)
How to Make this
1. Rinse 2 cups sushi rice under cold water until water runs almost clear, drain; combine with 2 1/2 cups water in a pot, bring to a boil, reduce to low, cover and simmer 18 minutes, turn off heat and let sit covered 10 minutes; while hot fold in 2 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt, fluff with a fork and keep warm.
2. Make the sticky glaze: whisk 1/4 cup soy sauce or tamari, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp toasted sesame oil, 2 crushed garlic cloves and 1 tsp grated fresh ginger in a bowl; set aside.
3. Prep the chicken: pat dry 1 lb boneless skinless chicken thighs, season with a pinch of black pepper; heat 1 tbsp neutral oil in a skillet over medium high, brown chicken 3 to 4 minutes per side until golden and mostly cooked through.
4. Thicken the sauce and glaze the chicken: pour the glaze into the skillet with the chicken, lower heat to medium and simmer; mix 1 tsp cornstarch with 1 tbsp water, stir into the skillet and cook until sauce is glossy and coats the chicken, about 1 to 2 minutes; remove chicken, let rest 5 minutes then slice.
5. Make spicy mayo: mix 1/3 cup mayonnaise with 1 to 2 tbsp sriracha (to taste) and 1 tsp lime juice, taste and add a little more sriracha or lime if you like it brighter; refrigerate until assembly.
6. Prepare produce and sides: peel and dice 1 mango, slice 1 avocado, thinly slice 1/2 English cucumber and 2 radishes, chop 2 green onions, drain 1 cup shelled edamame (quick steam or microwave if frozen), open 1/4 cup pickled ginger, and warm or portion 1 cup seaweed salad if using; chop a handful of cilantro if you want it.
7. Toast seeds and finish toppings: heat a dry pan and toast 2 tbsp sesame seeds until fragrant, 1 to 2 minutes, watch close; have 2 tbsp furikake ready if using.
8. Assemble bowls: divide the seasoned rice among bowls, arrange sliced glazed chicken, mango, avocado, cucumber, edamame, pickled ginger, radish and seaweed salad in sections over the rice; drizzle spicy mayo over everything or put it on the side.
9. Final touches: sprinkle toasted sesame seeds, furikake and chopped green onions, add cilantro if using, squeeze fresh lime over the bowl, add a pinch more black pepper if wanted, and serve immediately.
Equipment Needed
1. Fine mesh sieve (for rinsing the sushi rice until the water runs almost clear)
2. Medium heavy bottomed pot with a tight fitting lid (to cook the rice)
3. Nonstick or stainless skillet (for browning the chicken and glazing with the sauce)
4. Mixing bowls plus one small ramekin or bowl for the cornstarch slurry and glaze
5. Measuring cups and spoons and a digital kitchen scale if you want extra accuracy
6. Sharp chef knife and a cutting board (for mango avocado cucumber radishes and green onions)
7. Tongs and a silicone or heatproof spatula plus a fork or rice paddle to fluff the rice
8. Small dry pan for toasting sesame seeds and serving bowls for assembling the bowls
FAQ
Hawaiian Inspired Chicken Poke Bowl Recipe Substitutions and Variations
- Sushi rice
- Short grain brown rice — nuttier and chewier, needs a bit more water and time to cook
- Calrose rice — another sticky short grain that matches texture well
- Jasmine rice — less sticky but fine in a pinch, fluff it while hot
- Quinoa — lighter and gluten free, rinse first and adjust cooking time
- Soy sauce or tamari
- Coconut aminos — lower sodium and slightly sweeter, good for gluten free
- Low sodium soy sauce — keeps the flavor but cuts the salt
- Liquid aminos — very similar to tamari, watch salt level
- Worcestershire sauce — not exact but adds savory depth if you run out
- Boneless skinless chicken thighs
- Chicken breast — leaner, just dont overcook it or itll dry out
- Firm tofu — press and marinate, then sear for a vegetarian option
- Cooked shrimp or diced salmon — for a more traditional poke style bowl
- Seitan — meaty vegan swap, not suitable if you need gluten free
- Mayonnaise plus sriracha (spicy mayo)
- Greek yogurt plus sriracha — tangy and lighter, use same proportions
- Mayo plus gochujang — deeper chili flavor and extra umami
- Vegan mayo plus hot sauce — dairy free and still creamy
- Aioli or chipotle mayo — for a smokier spicy kick
Pro Tips
– Get the rice right first. Rinse until the water is almost clear, and fold the vinegar into the rice while it is still hot so it soaks in better. Don’t mash the grains, and if you want shinier rice spread it out on a shallow tray and give it a quick fan while fluffing.
– Sear the chicken on high heat and dont crowd the pan, that brown crust adds way more flavor than you think. Let the chicken rest a few minutes before slicing, and always slice against the grain for max tenderness.
– For the glaze, simmer it down a bit before adding the cornstarch slurry so it concentrates the flavors. Add the slurry little by little until glossy, and taste for balance if it needs more acid or salt add a splash of lime or soy.
– Prep delicate toppings last. Toss avocado with a squeeze of lime to slow browning, pick a mango that’s ripe but firm so it dices clean, and toast sesame seeds right before serving so they stay crunchy.
Hawaiian Inspired Chicken Poke Bowl Recipe
I'm sharing my Hawaiian Chicken Bowl with sticky glazed chicken, fluffy rice, crisp fresh veggies, and a spicy mayo drizzle, plus one pantry trick that gives it an unexpected pop.
4
servings
1028
kcal
Equipment: 1. Fine mesh sieve (for rinsing the sushi rice until the water runs almost clear)
2. Medium heavy bottomed pot with a tight fitting lid (to cook the rice)
3. Nonstick or stainless skillet (for browning the chicken and glazing with the sauce)
4. Mixing bowls plus one small ramekin or bowl for the cornstarch slurry and glaze
5. Measuring cups and spoons and a digital kitchen scale if you want extra accuracy
6. Sharp chef knife and a cutting board (for mango avocado cucumber radishes and green onions)
7. Tongs and a silicone or heatproof spatula plus a fork or rice paddle to fluff the rice
8. Small dry pan for toasting sesame seeds and serving bowls for assembling the bowls
Ingredients
2 cups sushi rice (short grain)
2 1/2 cups water
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 lb boneless skinless chicken thighs
1/4 cup soy sauce or tamari
2 tbsp mirin
2 tbsp brown sugar
1 tbsp honey
1 tsp toasted sesame oil
2 cloves garlic
1 tsp fresh ginger
1 tsp cornstarch
1 tbsp water
1/3 cup mayonnaise
1-2 tbsp sriracha
1 tsp lime juice
1 mango
1 avocado
1/2 English cucumber
1 cup shelled edamame
1/4 cup pickled ginger
2 radishes
2 green onions
2 tbsp sesame seeds (white and/or black)
2 tbsp furikake (optional)
1 cup seaweed salad (optional)
1 lime
handful cilantro (optional)
1 tbsp neutral oil (vegetable or canola)
black pepper (a pinch)
Directions
- Rinse 2 cups sushi rice under cold water until water runs almost clear, drain; combine with 2 1/2 cups water in a pot, bring to a boil, reduce to low, cover and simmer 18 minutes, turn off heat and let sit covered 10 minutes; while hot fold in 2 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt, fluff with a fork and keep warm.
- Make the sticky glaze: whisk 1/4 cup soy sauce or tamari, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp toasted sesame oil, 2 crushed garlic cloves and 1 tsp grated fresh ginger in a bowl; set aside.
- Prep the chicken: pat dry 1 lb boneless skinless chicken thighs, season with a pinch of black pepper; heat 1 tbsp neutral oil in a skillet over medium high, brown chicken 3 to 4 minutes per side until golden and mostly cooked through.
- Thicken the sauce and glaze the chicken: pour the glaze into the skillet with the chicken, lower heat to medium and simmer; mix 1 tsp cornstarch with 1 tbsp water, stir into the skillet and cook until sauce is glossy and coats the chicken, about 1 to 2 minutes; remove chicken, let rest 5 minutes then slice.
- Make spicy mayo: mix 1/3 cup mayonnaise with 1 to 2 tbsp sriracha (to taste) and 1 tsp lime juice, taste and add a little more sriracha or lime if you like it brighter; refrigerate until assembly.
- Prepare produce and sides: peel and dice 1 mango, slice 1 avocado, thinly slice 1/2 English cucumber and 2 radishes, chop 2 green onions, drain 1 cup shelled edamame (quick steam or microwave if frozen), open 1/4 cup pickled ginger, and warm or portion 1 cup seaweed salad if using; chop a handful of cilantro if you want it.
- Toast seeds and finish toppings: heat a dry pan and toast 2 tbsp sesame seeds until fragrant, 1 to 2 minutes, watch close; have 2 tbsp furikake ready if using.
- Assemble bowls: divide the seasoned rice among bowls, arrange sliced glazed chicken, mango, avocado, cucumber, edamame, pickled ginger, radish and seaweed salad in sections over the rice; drizzle spicy mayo over everything or put it on the side.
- Final touches: sprinkle toasted sesame seeds, furikake and chopped green onions, add cilantro if using, squeeze fresh lime over the bowl, add a pinch more black pepper if wanted, and serve immediately.
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: 631g
- Total number of serves: 4
- Calories: 1028kcal
- Fat: 41.6g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Polyunsaturated: 7.5g
- Monounsaturated: 17.5g
- Cholesterol: 100mg
- Sodium: 2000mg
- Potassium: 1125mg
- Carbohydrates: 108.9g
- Fiber: 13.5g
- Sugar: 25g
- Protein: 43.5g
- Vitamin A: 625IU
- Vitamin C: 31mg
- Calcium: 75mg
- Iron: 2mg
