Chicken Poke Bowl
Ingredients:
pickled onions:
1/4 cup cider vinegar
1 1/2 tsp sugar
1/4 of a small red onion, thinly sliced
spicy mayonnaise:
1/4 cup mayonnaise
1 tsp Sriracha chili sauce
poke bowl:
1 cup uncooked short grain rice
2 tbs soy sauce
2 tsp toasted sesame oil
1 tsp honey
2 cups shredded rotisserie chicken
1 medium ripe avocado, peeled and sliced
1/2 small cucumber, thinly sliced
1 cup bean sprouts
Intructions:
Step one:
Prepared by combining cider vinegar, sugar, and thinly sliced red onion. I recommend letting these pickle for about three days but you can use it same day as well.
Step two:
Combine mayonnaise and sriracha for the cream base.
Step three:
Cook rice in a rice cooker.
Step four:
Combine soy sauce, toasted sesame oil, and honey in a small sauce pan and bring to a simmer. Add the shredded rotisserie chicken, and simmer on low to warm up the chicken.
Step five:
Wash bean sprouts and set aside. Thinly slice cucumber, set aside.
Serve:
Assemble the bowl by layering the rice, chicken, vegetables, and pickled onions, finishing with a drizzle of spicy mayo and a garnish of toasted sesame seeds.