Garlic-Soy Chicken Poke Bowl
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Garlic-Soy Chicken Poke Bowl

Garlic-Soy Chicken Poke Bowl

with Sesame Sweet Potato & Slaw

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 sweet potato in the oven, then pile it on a bed of fragrant jasmine rice. Serve with crispy slaw and zingy pickled ginger for a flavour kick!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time


Serving amount


sweet potato

1 packet

jasmine rice

1 clove


1 packet

chicken breast

1 bag

shredded cabbage mix

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

pickled ginger

1 bag

Pea Pods

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

1.25 cup


½ tbs

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)3021 kJ
Fat20.2 g
of which saturates2.8 g
Carbohydrate84.4 g
of which sugars12.6 g
Protein46.7 g
Sodium889 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss with mixed sesame seeds to coat. 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 the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• When the rice has 10 minutes remaining, finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the final minute of cook time add garlic and the soy sauce, turning to coat.


• Trim and thinly slice pea pods lengthways. In a large bowl, combine pea pods, shredded cabbage mix and Japanese dressing. Season to taste. • Slice chicken. Divide rice between bowls. Top with chicken, sweet potato and slaw. • Drizzle with sesame dressing and top with pickled ginger to serve. Enjoy!