Miso-Honey Chicken Poke Bowl
with Sesame Roasted Carrot, Slaw & Peanuts
- Sesame
- Wheat
- Gluten
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Fish
- Eggs
This blissful bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy chicken breast, pop the carrot in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw for a crunchy kick! *Keep an eye out...Due to recent sourcing challenges, we’ve replaced some ingredients, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Crushed Peanuts
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Sesame, Wheat, Gluten, Soy May be present: Fish, Eggs)
1
Cucumber
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
2
Carrot
1 packet
Miso Paste
(Contains: Soy)
1 packet
Garlic Aioli
(Contains: Soy, Eggs)
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
½ tsp
sesame oil
(Contains: Sesame)
1.25 cup
water
1 tbs
honey
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Place carrot on a lined oven tray. Sprinkle with mixed sesame seeds and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice cucumber into half-moons. Finely chop garlic. Cut chicken thigh into 2cm chunks.
• When the carrot has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add miso paste (see ingredients) and the honey and cook, stirring, until bubbling, 1 minute. • Remove from heat, return chicken to the pan and toss to coat.
• In a large bowl, combine shredded cabbage mix, cucumber, Japanese dressing and the sesame oil. Season to taste. • Divide rice between bowls. Top with miso-honey chicken, sesame roasted carrot and slaw. • Dollop with garlic aioli and sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The miso-honey chicken and Japanese dressing were highlights for many reviewers; some found the miso flavour a little strong or the overall dish slightly bland.
- Ease of prep: Straightforward to prepare and easy to serve up in one bowl — a format the whole family tends to enjoy.
- Suggestions: Add extra miso paste or a splash of sambal if you'd like a bolder flavour; some reviewers also found pan-frying the carrots a quicker and equally tasty alternative to roasting.
- Next-day meals: One reviewer doubled the recipe and had enough left over for lunch the following day.
- Portions: A few reviewers felt the chicken quantity was a little short for four servings and added an extra fillet to make it go further.
