Miso Chicken Poke Bowls

We toss everything together in a miso-sesame dressing, ensuring each bite is full of flavour. Filled with fluffy jasmine rice, fresh veggies and herbs, miso-ginger chicken, crunchy almonds and homemade crispy shallots.


Miso, ginger chicken 

  • 1 Tbsp honey
  • 1 Tbsp miso paste
  • 2 Tbsp tamari
  • 2 garlic cloves (crushed)
  • 1 Tbsp ginger (grated) 
  • 600g chicken breast (cut into thin slices)
  • Coconut oil (for cooking)

Crispy shallots

  • 2 medium shallots or 3 small shallots (sliced finely)
  • 1 Tbsp flour
  • 3 Tbsp coconut oil
  • Salt


  • ¾ cup of jasmine rice
  • 1 cup of shelled edamame beans
  • ½ a small cabbage (finely sliced)
  • 1 carrot (julienned)
  • ½ cucumber (diced)
  • 1 cup of coriander (roughly chopped)
  • ¼ cup almonds (roasted and roughly chopped)
  • Pickled ginger (optional)

Miso, sesame dressing

  • 2 Tbsp hulled tahini 
  • 2 Tbsp tamari 
  • 2 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp miso paste
  • 1 tsp honey
  1. Start by marinating the chicken. In a medium-sized bowl, combine the honey, miso paste, tamari, garlic and ginger. Add the chicken and mix well. Set aside to marinate while you get everything else ready.
  2. Cook the rice as per packet instructions. Once cooked, spread over a plate to allow the rice to cool.
  3. Cook the edamame beans per packet instructions. 
  4. To make the crispy shallots, add the sliced shallots to a small bowl, dust with flour and toss well to ensure each slice is lightly coated in flour.  
  5. Heat coconut oil over high heat in a small saucepan. Once the coconut oil is hot, carefully add the shallot slices. Reduce the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate lined with paper towels to drain the excess oil; sprinkle over some salt.
  6. Prepare the cabbage, carrot, cucumber and coriander, then add to a large salad or mixing bowl. Add the cooled rice and edamame beans; toss well.
  7. To make the dressing, simply add all of the ingredients in jar andl and shake well to combine. Pour the dressing over the salad and toss well.
  8. To cook the miso chicken, heat the coconut oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on either side until cooked through and caramelised.
  9. Divide the salad between four bowls and top with chicken, crispy shallots, chopped almonds and optional pickled ginger. 

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