Thai Chicken Poke Bowl with Whole Grains & Peanut Sauce
This versatile Thai chicken poke bowl recipe is a perfect way to use fresh produce, and the creamy peanut sauce makes it even tastier.
Ingredients
For the Chicken
- 150 g Chicken Breast Bite size pieces
- 5 ml Olive Oil
- 2 g Green Curry Paste
- 15 ml Coconut Cream
For the Poke Bowl
- 50 g Quinoa Cooked in 55ml boiling water and chilled
- 15 g Baby Spinach Shredded
- 10 g Bean Sprout Mung bean or Alfalfa
- 20 g Carrot Julienne
- 20 g Cucumber Julienne
- 20 g Red Pepper Julienne
- 20 g Red Cabbage Shredded
- 10 Peanuts Toasted
- 5 Spring Onion Sliced
- 3 sprigs Coriander
For the Peanut Sauce
- 40 g Peanut Butter
- 10 ml Lime Juice
- 5 g Soya Sauce
- 2 g Ginger Grated
- 2 g Garlic Chopped
- 2 ml Sesame Oil
- ΒΌ g Red Chilli Deseeded and finely chopped
- 30 ml Water
- 20 ml Coconut Cream
Instructions
For the Chicken
- Heat a pan over medium heat then add oil. Saute green curry paste until aromatic.
- Add chicken & stir to combine well with curry paste. Add coconut milk & simmer until cooked. Set aside until ready to assemble.
For the Poke Bowl
- Place cooked quinoa at the bottom of the bowl, top with shredded vegetables & cooked chicken.
- Garnish with coriander, spring onion & peanuts.
For the Peanut Sauce
- Combine all the ingredients in a bowl, except water & coconut cream.
- Slowly whisk water in to get a slightly thick consistency. Add coconut cream to get a runny consistency. Serve separately.