After the chicken is thawed, cut it into cubes or strips and put it in a bowl with the ½ the bottle (135g) of teriyaki marinade and about 1/3 of the fresh orange juice (you can add 1/3 of the amount if you do not want the taste to be so intense of the marinade). Leave it for about 30 minutes - the longer we leave it the better.
While waiting for the chicken, cook the basmati rice. In a medium saucepan add 1 cup of raw rice with 2 cups of water and allow it cook.
Prepare all the vegetables and remove the edamame beans from the freezer and soak in some water.
Cut the carrots and cucumber into long pieces like matchsticks. Cut the avocado, radish and spring onion into strips.
Then cut the purple cabbage and coriander into small, thin pieces.
Heat the olive oil or coconut oil in a medium saucepan and pour the marinated chicken inside. Cook the chicken for about 8-10 minutes until well cooked.
In a small bowl, mix the soy sauce with 1/3 of the juice of one medium orange.
What makes poke bowls beautiful to the eye but also delicious and fulfilling is the combination of colorful vegetables with chicken and rice.
In a bowl, put the rice as a base first (foodhaus frozen quinoa can also be used), add the chicken and all the vegetables as you see in the photo and then add the soy sauce dressing.
Mix everything together or as you wish to enjoy it and bon a petit!