Charred chicken poke bowl with mango, corn and cashews

Try your hand at creating the trendiest meal of the moment with this chicken poke bowl recipe. With charred chicken, honey and sesame cashews, mango and corn, this makes a deliciously healthy dish the whole family will love

By Sarah Murphy
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Charred chicken poke bowl
  • 2 cup sushi rice
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup sushi seasoning
  • 1/4 cup fresh lime juice
  • 600 gram chicken breast fillets, halved horizontally
  • 300 gram corn cobbettes
  • 1 bunch spring onions
  • 3 cup green cabbage, finely shredded
  • 1 mango, diced
  • sliced nori sheets, red chilli to serve
Honey sesame cashews
  • 1 cup cashews
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds


  • 1
    Preheat oven to moderately slow, 160°C. Cook sushi rice following packet instructions. Set aside.
  • 2
    For the honey sesame cashews: Line an oven tray with baking paper. Toss all ingredients on tray. Bake for 15 minutes, stirring halfway through, until golden and sticky. Remove and set aside to cool.
  • 3
    In a medium bowl, combine honey, soy, sushi seasoning and lime juice. Marinate chicken in ¼ cup honey soy mixture for 5 minutes. Toss remaining marinade through cooked sushi rice.
  • 4
    Heat a char-grill on high. Cook corn and onion for 5 minutes, turning, until charred and tender. Cut onions into batons. Grill chicken for 5 minutes each side or until cooked through. Slice into large pieces.
  • 5
    Serve rice topped with cabbage, char-grilled vegetables, chicken and mango. Top with honey sesame cashews. Accompany with nori sheets and chilli, if desired.


You could also use chicken thighs instead of breast fillets, if preferred.