POULET HACHE BOL BUDDHA Bol asiatique au poulet aigre doux
1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy


  • 15 ml (1 tbsp.) vegetable oil
  • 1 white onion, thinly sliced
  • 500 ml (2 cups) cooked sushi rice
  • 250 ml (1 cup) edamame beans, blanched
  • 250 ml (1 cup) julienned carrots
  • 2 radishes, thinly sliced
  • 2 Lebanese cucumbers, sliced
  • 250 ml (1 cup) sliced sugar snap peas


  • 125 ml (1/2 cup) soy sauce
  • 2 cloves garlic, crushed
  • 15 ml (1 tbsp.) miso
  • 15 ml (1 tbsp.) grated ginger
  • 65 ml (1/4 cup) honey
  • Juice of 1 lime


Click the steps to erase them.

  1. Combine all the sauce ingredients in a bowl and mix well. Divide the sauce in half and set 1 half aside for a topping at the end.
  2. Heat the oil in a nonstick pan on medium high, then sauté the sliced onion for 1 minute. Add ground chicken and brown for 5 minutes or until it breaks up into little bits. Add the first half of the sauce and continue simmering until the sauce is almost entirely reduced. Set aside.
  3. Assemble the bowls. Start with a layer of rice in each, then add toppings and sautéed chicken.
  4. Drizzle with the rest of the sauce you set aside earlier.