Ginger Chicken Poke Bowl

A very tasty, flavorful dinner option with a nutritious pickled vegetable salad | Serves 4

Ginger Chicken Ingredients: 

1 Lbs chicken breast cut in chunks         2 garlic cloves
½ cup liquid aminos or soy sauce           1 tbsp grated ginger
2 tsp sesame oil                                         2 tbsp brown sugar             
2 tbsp rice vinegar
     Quick Pickled Salad:
½ cup rice vinegar
½ cup water
1 tbsp mustard seeds
1 ½ tsp salt
1 tbsp sugar
2 cups shredded cabbage
1 cup matchstick carrots
1 cup matchstick cucumber
3 radishes, cut into matchsticks
Combine vinegar, water, mustard seeds, salt, and sugar in a small saucepan.  Bring to boil, stir until sugar dissolves, about 1 minute.   Place vegetables in a medium bowl.  Pour vinegar mixture over vegetables, mix well and chill in refrigerator.
 

For the bowls: 

2 cups Rice or quinoa, prepare and set aside                  4 green onions, sliced.
½ English cucumber, sliced thin                                         4 tsp sesame seeds
1 cup pineapple chunks                                                      4 lime wedges
½ cup kimchi                                                                         1 cup fresh cilantro for garnish
Spicy dressing:
½ cup olive oil/avocado oil-based mayo
2 tbsp sriracha
3 tbsp fresh lime juice
 

Instructions: 

1. Prepare all the ingredients for the marinade.  Simmer marinade over medium heat for 5 min, or until thickened.  Set ½ cup of marinade aside to use later when assembling bowls.  Pour over chicken and marinate 10-15 min.  Preheat oven to 375F
2. Cook rice or quinoa as directed. 
3. Spread marinated chicken chunks onto a sheet pan and bake for 20 min, or until internal temp is 165F.  Once cooked, mix with reserved marinade, and set aside.
4. Prepare toppings and whisk together the ingredients for the spicy mayo dressing.
5.To assemble the bowls, place the rice on the bottom.  Then top each bowl with chicken, pickled vegetable salad and toppings.  Drizzle with spicy mayo dressing.
 

I am an oncology dietitian in our cancer center where I help our patients stay strong and well-nourished during chemotherapy and radiation treatments.   
I am also a busy mom to 3 teenage daughters.  We love to cook together as a family and experiment with new recipes.  Poke bowls are easy and fun weekday dinners and  I love that I can include lots of different colorful vegetables for fiber and phyto-nutrients.  I also try to include fermented vegetables to promote a healthy microbiome.  This bowl has kimchi, a great source of fermented vegetables.
Let food be thy medicine and medicine thy food!
Mia Regnell RD, LDN, CSO