Crispy chicken poke bowl with edamame and cashews: no rice, sweet-savory soy dressing

Tip: tap a step to mark it as done.

1. Roast the chicken

   25 min

   Preheat the oven to 200 °C (400 °F). Pat the chicken breasts dry with a paper towel, rub with the oil, season with salt, and place in a baking dish. Roast for about 20 minutes, until cooked through at the thickest part, then let rest for 5 minutes.

2. Cook the edamame

   5 min

   Add the frozen edamame to boiling salted water and cook for 3–4 minutes. Drain and rinse with cold water to keep them firm and green.

3. Mix the dressing

   2 min

   Whisk the soy sauce, honey, rice vinegar, and sesame oil with a fork until the honey dissolves.

4. Prepare the vegetables

   10 min

   Thinly slice the cucumber into rounds and halve the cherry tomatoes. Rinse the spinach and bean sprouts and let drain. Coarsely chop the cashews.

5. Assemble the bowls

   5 min

   Divide the spinach and bean sprouts between two bowls, then arrange the edamame, cucumber, and tomatoes around them. Cut the chicken into thick slices and place in the center. Drizzle with the dressing and sprinkle with the cashews and crispy fried onions. Serve immediately while the onions are still crisp.

Tip: You can roast the chicken a day ahead and add it to the bowls chilled; pour on the dressing just before eating so the spinach does not wilt and the onions stay crisp. For poke bowls with rice, add about 150 g of cooked sushi rice to the bottom of each bowl.

This recipe was translated from the Slovak original: Chrumkavý kurací poke bowl s edamame a kešu: bez ryže, so sladkoslanou sójovou zálievkou