Huli Huli Grilled Chicken Poke

Huli Huli Grilled Chicken Poke

This bowl is full of tasty goodness that will leave you impressed with the variety.
cooking time imageCooking time - 40 mins
serves imageServes - 2
difficulty imageDifficulty - easy peasy

Ingredients

  • 2 tsp chilli flakes
  • 1 shallot
  • 320g/11.3oz skinless chicken thighs
  • 15g/0.5oz fresh ginger
  • 30ml/1fl. oz mayonnaise 
  • 160g/5.6oz blanched edamame beans 
  • 150g/5.3oz cooked sushi rice
  • 15ml/0.5fl oz. red wine vinegar
  • 8ml/0.3fl oz. sriracha hot chilli sauce 
  • 1 canned sliced pineapple
  • 15ml/0.5fl oz. tamari soy sauce 
  • 3 garlic cloves
  • Salt, to taste
  • Sugar, to taste

Method

  • Peel and thinly slice the shallot. Mix it with the red wine vinegar and a pinch of sugar. Let it sit for at least 30 mins to make your pickled shallot. 
  • Make the Huli Huli sauce by combining chopped garlic, chopped ginger, tamari soy sauce, pineapple juice, 1 tsp of sugar and half the sriracha sauce. 
  • Heat up your Whatever Pan with a drizzle of oil over high heat. Once hot, add the chicken thighs and cook on one side for 4 minutes or until golden brown.
  • Turn the thighs to the other side, pour on your Huli Huli sauce and give it a mix ensuring the chicken has been coated with the sauce.
  • Cook for another 4-5 minutes until the sauce thickens into a syrup.
  • Place the chicken in some tin foil, add any remaining sauce and grill under high heat until the chicken is cooked through.
  • Cook 2 pineapple slices on your Whatever Pan for 2 mins each side to char them. Chop up the remaining pineapple and set it aside.
  • Pour boiled water over the blanched edamame bean, then mix it with the mayonnaise  and remaining sriracha sauce. 
  • Place the cooked sushi rice in a bowl and assemble everything together. 
  • Lastly, sprinkle some chilli flakes and enjoy.

Ingredients

  • 2 tsp chilli flakes
  • 1 shallot
  • 320g/11.3oz skinless chicken thighs
  • 15g/0.5oz fresh ginger
  • 30ml/1fl. oz mayonnaise 
  • 160g/5.6oz blanched edamame beans 
  • 150g/5.3oz cooked sushi rice
  • 15ml/0.5fl oz. red wine vinegar
  • 8ml/0.3fl oz. sriracha hot chilli sauce 
  • 1 canned sliced pineapple
  • 15ml/0.5fl oz. tamari soy sauce 
  • 3 garlic cloves
  • Salt, to taste
  • Sugar, to taste

Method

  • Peel and thinly slice the shallot. Mix it with the red wine vinegar and a pinch of sugar. Let it sit for at least 30 mins to make your pickled shallot. 
  • Make the Huli Huli sauce by combining chopped garlic, chopped ginger, tamari soy sauce, pineapple juice, 1 tsp of sugar and half the sriracha sauce. 
  • Heat up your Whatever Pan with a drizzle of oil over high heat. Once hot, add the chicken thighs and cook on one side for 4 minutes or until golden brown.
  • Turn the thighs to the other side, pour on your Huli Huli sauce and give it a mix ensuring the chicken has been coated with the sauce.
  • Cook for another 4-5 minutes until the sauce thickens into a syrup.
  • Place the chicken in some tin foil, add any remaining sauce and grill under high heat until the chicken is cooked through.
  • Cook 2 pineapple slices on your Whatever Pan for 2 mins each side to char them. Chop up the remaining pineapple and set it aside.
  • Pour boiled water over the blanched edamame bean, then mix it with the mayonnaise  and remaining sriracha sauce. 
  • Place the cooked sushi rice in a bowl and assemble everything together. 
  • Lastly, sprinkle some chilli flakes and enjoy.

Using these tools

Share:

It looks like you are in the {country}. Click below to visit our {store} store.

×