Hawaiian Chicken Poke Bowls

🥘 Ingredients

• butter
  4 tbsp
• chicken breast strips
  20 oz
• chili pepper
  1 unit
• coconut crunch cashews
  2 oz
• ginger
  2 thumb
• jasmine rice
  1.5 c
• lime
  2 unit
• pepper
• pineapple
  8 oz
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• shredded coconut
  ½ cup
• sour cream
  4 tbsp
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• sugar
  4 tsp
• vegetable oil
  2.667 tbsp
• water
  ¾ cup

🍳 Cookware

• small bowl
• large pan
• small pot
• medium bowl
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Peel ginger , then finely mince or grate until you have 2 tsp (you'll have extra). Trim, then thinly slice scallions , separating greens and whites. Drain pineapple over a small bowl , reserving juice. Roughly chop coconut crunch cashews .

   ginger: 2 thumb, scallions: 4 unit, pineapple: 8 oz, coconut crunch cashews: 2 oz
2. 

   2

   Heat a large pan over medium-high heat (use a nonstick pan if you have one). Add shredded coconut and toast, tossing occasionally, until light golden, ⏱️ 1 minutes to ⏱️ 3 minutes . Set aside on a plate to cool.

   shredded coconut: ½ cup
3. 

   3

   Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites, jasmine rice , and half the ginger. Cook, stirring, until rice is lightly toasted, about ⏱️ 1 minutes . Pour in water ; season with salt . Bring to a boil, then cover, lower heat, and reduce to a simmer. Cook until tender, ⏱️ 9 minutes to ⏱️ 11 minutes . Keep covered off heat until meal is ready.

   butter: 4 tbsp, jasmine rice: 1.5 c, water: ¾ cup, salt
4. 

   4

   Heat a large drizzle of vegetable oil in pan used for coconut over medium-high heat. Add chicken breast strips ; season with ½ tsp sugar , salt, and pepper . Cook, tossing occasionally, until browned, about ⏱️ 7 minutes . Transfer to a medium bowl . Heat a drizzle oil in same pan over medium heat. Add pineapple chunks and cook, tossing occasionally, until lightly charred, ⏱️ 1 minutes to ⏱️ 2 minutes . Transfer to bowl with chicken and toss.

   vegetable oil: 2.667 tbsp, chicken breast strips: 20 oz, sugar: 4 tsp, pepper
5. 

   5

   Zest lime , then quarter. Thinly slice chili pepper (remove ribs and seeds for less heat). Stir soy sauce , juice from two lime quarters, remaining ginger, and 1 tsp sugar into bowl with pineapple juice. Put shredded carrots in a medium bowl . Pour over half the soy dressing and toss to coat. In another small bowl , mix sour cream , sriracha , ½ tsp sugar, a drizzle of oil, and 1 tsp water. Fluff rice with a fork, then stir in lime zest. Season with salt.

   lime: 2 unit, chili pepper: 1 unit, soy sauce: 4 tbsp, shredded carrots: 8 oz, sour cream: 4 tbsp, sriracha: 2 tsp
6. 

   6

   Divide rice between bowls, pushing to one side. Mound carrots next to rice, followed by chicken mixture. Spoon remaining pineapple dressing over. Garnish with coconut and cashews. Drizzle with sriracha cream. Garnish with scallion greens and chili, to taste. Serve with remaining lime.