Hot Honey Chicken Poke Style Bowl
Serves 2 | with Quick Sushi Rice, Pickled Carrot and Avocado
- Soya
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
In this poke style bowl, the heat of shredded gochujang chicken is perfectly balanced by sweet honey, creamy avocado and pickled carrots. Quick rice ensures this lunch is easy to make. Originating from Hawaii, poke bowls are popular worldwide for their fresh, vibrant flavour. Did you know that 'poke' means 'to slice' in Hawaiian, referring to how the fish is traditionally prepared?
Ingredients
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
4 unit(s)
British Chicken Thighs
15 grams
Honey
1 unit(s)
Garlic Clove
1 unit(s)
Avocado
50 grams
Gochujang Paste
(Contains: Soya)
1 pouch(es)
Sushi Rice
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
½ tsp
Sugar for Pickling
30 grams
Butter
75 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim and peel the carrot. Use a peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) In a medium bowl, combine the rice vinegar, the sugar for pickling (see pantry for amount) and the carrot ribbons. Season with salt, mix together well, then set aside to pickle.
a) Lay the chicken thighs flat onto a lined baking tray, then drizzle with oil and half the honey. Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) When the oven is hot, roast on the top shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5 cm thick slices.
a) In a small saucepan, combine the garlic, gochujang paste and the remaining honey with the butter and water for the sauce (see pantry for both amounts).
b) Bring to a simmer on medium heat and cook until slightly thickened, 1-2 mins. Remove from the heat and cover to keep warm.
a) Once cooked, remove the chicken from the oven and transfer to a bowl.
b) Use two forks to shred the chicken as finely as you can, then stir through the hot honey sauce.
c) Cook the rice according to pack instructions. Once hot, divide between 2 serving bowls.
a) Top the rice in sections with the shredded hot honey chicken, pickled carrot ribbons and avocado.
b) Drizzle over the mayo (see pantry for amount) and sprinkle over the sesame seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The hot honey sauce is particularly tasty, making this dish a favourite for some.
- Ease of prep: This meal works well for preparing two portions, with one suitable for eating cold the next day.
- Suggestions: Consider adding crispy onions to enhance the dish's texture and flavour profile.
- Portions: Some felt the bowl could benefit from more toppings to complement the rice base.
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