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Articles Lifestyle Soy glazed chicken poke bowl
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Soy glazed chicken poke bowl

Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes


  • 1 cup quinoa
  • 3 tablespoons salt-reduced soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • Thumb-sized piece of ginger, finely grated
  • 4 chicken thighs
  • 1 tablespoon corn flour
  • 1 tablespoon olive oil
  • ½ cup edamame, defrosted
  • 1 lebanese cucumber, halved lengthways, thinly sliced
  • 4 radish, thinly sliced
  • 2 spring onion, thinly sliced
  • 1 lime, juiced
  • 1 avocado, halved, thinly sliced
  • 1 teaspoon sesame seeds


  1. Bring a large saucepan of water to the boil. Boil quinoa for 10-12 minutes or until tender. Drain and set aside.
  2. Mix together soy sauce, mirin, honey, sesame oil and ginger in a small bowl.
  3. Dust chicken with corn flour. Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 5-6 minutes each side or until golden brown and just cooked through.
  4. Pour over soy sauce mixture and cook for a further minute or until slightly thickened and reduced. Remove chicken from the pan and thickly slice.
  5. Combine edamame, cucumber, radish, spring onion and lime juice in a large bowl. Toss to coat.
  6. Divide quinoa, salad and avocado between serving bowls. Arrange chicken on top and garnish with sesame seeds.

Cooking Tip

Dusting the chicken with cornflour helps achieve a golden brown and crispy outside, as well as thicken the soy glaze.

Nutrition Tip

Edamame are green, immature soybeans. They are a great source of high-quality protein, containing all the essential amino acids your body needs.

Looking for generous health insurance

Recipe thanks to Sprout Health Studio

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