Poke Bowl with crispy chicken

Crispy chicken meets fresh vegetables in our Poke Bowl. A treat for all the senses!


  • 2 Pkg. free-range chicken breast fillet
  • 200 g rice
  • 200 g savoy cabbage
  • 2 carrots
  • 2 snack cucumbers
  • 1 mango
  • Chives
  • 100 g breadcrumbs
  • 100 g flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp. paprika powder, sweet
  • 2-3 tbsp. agave syrup
  • 2 tablespoons wine vinegar
  • Soy sauce
  • Some olive oil


  1. Cook rice according to package directions, let cool and divide among 4 bowls.
  2. Chop onions and caramelize in a hot pan with a little olive oil and agave syrup for 3 minutes. Add wine vinegar and blanch for another 2 minutes. Put onions with the juice in a bowl.
  3. Beat eggs with salt, pepper and paprika powder. Prepare flour and breadcrumbs for breading.
  4. Dredge chicken breasts on both sides in flour, then in beaten egg and then in breadcrumbs.
  5. Fry breaded chicken breasts in hot oil for 5 minutes on each side. Drain excess fat on a paper towel.
  6. Cut chicken breast and place on top of rice.
  7. Thinly slice savoy cabbage and mix with a little lime juice. Other ingredients: Cut carrots, cucumber, mango into small pieces as you like and put everything on top of the rice. 
  8. Add caramelized onions and season the bowl with some juice of it. 

Side dish: Serve with extra soy sauce, lime wedges and chives on the side.

Bon Appétit

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