Pokebow noodles with grilled chicken, bok choy and broccoli

Cut the chicken fillet into 6 slices and flatten them with the flat side of a knife. Stir in a deep plate of soy sauce, sambal and ginger with ¼ of the wok oil to a marinade. Put the flattened pieces of chicken through. Let the chicken marinate for 10 minutes.

Prepare the noodles according to the instructions. Drain in a colander and put back in the pan. Squeeze some lime juice on top and scoop 1 tablespoon of wok oil.

Cut the green of the stalks and cut everything into strips. Heat the rest of the wok oil in a stirring stir fry the white pieces of paksoi with the broccoli florets for 2 minutes.

Spoon the green strips of pak choi with 2 tablespoons of water through it and stir fry for 3-4 minutes until al dente. Meanwhile, bake the pieces of marinated chicken in a hot grill pan brown and done, turning them regularly.

Peel the mango and cut into slices. Divide the noodles into the to go boxes and place the slices of chicken on one side and the paksoi with broccoli on the other side. Place the slices of mango in between. Keep the poke bowls covered in the refrigerator until use. Eat the poke bowl cold or warm in a microwave: 3-4 minutes at 750 Watt.