Korean Chicken Poke Bowl

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You wil lneed:

About 700g skinless/boneless chicken thighs

3 Tbls soy sauce

2 tbls sesame oil

2 tlbs honey

1 tsp chilli powder

**** A few hours(or the night before) you cook, mix the chicken with the marinade ingredients and leave in the fridge.

1 ½ cups Jasmine/basmati rice

2 cups Dr Broth Ginger Chilli Chicken Bone Broth

To complete:

1 or 2 sliced avos

A few cups of your favourite crunchy vegetables (carrots, cabbage, snap peas, bok choy)

Some toasted sesame seeds, chopped spring onion and coriander leaves, fresh lime wedges

Method:

Gently cook the rice in the Dr Broth bone broth.

While it is cooking, in a hot wok or frying pan, cook your chicken thighs in a splash ofextra virgin olive oil until they are done.

When they are cooked stir some of your sliced spring onions, sesame seeds and a squeezeof lime juice through them.

To assemble,spoon your rice into the bowls, top with crunchy veg, avocado, and your cooked chicken.

Now scatter someore spring onion, sesame seeds and coriander leaves over and more fresh lime juice.

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