Garlic Pepper Chicken Poke Bowl

A vibrant and colorful dish featuring juicy chicken pieces seasoned with garlic and pepper, served on a bed of fluffy rice with fresh vegetables, like avocado, cucumber, and edamame. A hearty and filling meal for lunch and dinner.

  • 30min

    prep time

  • 30min

    cook time

  • 16



  • Marinate Sauce and Grilled Chicken
  • 1/2 Chinese Pear, grated
  • 1/4 cup Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tbsp Honey
  • 1 tsp, McCormick® Garlic Pepper Seasoning Grinder
  • 2 tsp Sesame Oil
  • 600 g Boneless Chicken Thigh
  • 3 tbsp Vegetable Oil
  • Assemble
  • 4 cups Cooked Rice
  • 1 Avocado, sliced
  • 1 cup Cucumber, thinly sliced
  • 2 pcs Nori Sheet, shredded
  • 1 cup Edamame
  • 2 tbsp Wasabi Paste
  • 2 tbsp Pickled Ginger
  • 2 tbsp Sesame Seeds, toasted

Nutrition information (per serving)


  • In large bowl, whisk together pear, soy sauce, vinegar, honey, McCormick Garlic Pepper Seasoning, and sesame oil. Add chicken and toss to coat. Let stand for 30 minutes.

  • Heat oil in large nonstick skillet set over medium-high heat; cook chicken, stirring often, for about 10 minutes or until cooked through and caramelized. Let cool slightly.

  • Meanwhile, divide rice among four bowls; arrange avocado, cucumbers, nori and edamame over rice. Top with chicken, pickled ginger, and wasabi paste. Sprinkle with sesame seeds. Serve with extra soy sauce for dipping if desired.