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Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls

  • Author: Mary
  • Total Time: 1 hour
  • Yield: Serves 4

Description

Indulge in the vibrant flavors of Teriyaki Chicken Poke Bowls, a delightful combination of tender chicken, sushi rice, and a variety of fresh toppings. This customizable dish is perfect for lunch or dinner, allowing each member of the family to create their own unique bowl. With its sweet and savory teriyaki sauce complemented by crunchy vegetables and juicy pineapple, this meal is both nutritious and satisfying. Ready in just 60 minutes, these poke bowls are an excellent choice for busy weeknights or leisurely weekends. Bring the taste of the tropics to your table with this easy-to-make recipe that’s sure to impress!

Ingredients

Scale
  • 2 cups short grain sushi rice
  • 2 cups water
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup soy sauce
  • ¼ cup water
  • ¼ cup light brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • ⅓ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • Pickled red onions
  • 1 cup shelled edamame (steamed)
  • 1 cup diced fresh pineapple
  • 1 Persian cucumber (thinly sliced)
  • 1 carrot (peeled into ribbons or thinly sliced)
  • Green onion (sliced + sesame seeds, for garnish)

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. In a medium saucepan, combine rinsed rice and 2 cups of water. Bring to a boil over medium heat.
  3. Once boiling, cover and reduce heat to low. Cook for 18-20 minutes until all water is absorbed.
  4. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork.
  5. In a mixing bowl, whisk together soy sauce, ¼ cup water, light brown sugar, rice vinegar, grated garlic, grated ginger, toasted sesame oil, and cornstarch until well combined.
  6. In a small saucepan over medium heat, bring this mixture to a simmer. Stir continuously until thickened (about 3-5 minutes). Set aside.
  7. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper if desired.
  8. Add chicken breasts to the skillet; cook for about 6-7 minutes on each side or until cooked through.
  9. Remove from heat and let rest before slicing into strips.
  10. In another bowl, combine rice vinegar, lime juice, sriracha, mayonnaise, toasted sesame oil, and water. Mix well until smooth.
  11. Start by placing cooked sushi rice as the base in each bowl.
  12. Top with sliced teriyaki chicken followed by edamame, diced pineapple, cucumbers, carrots, pickled onions, green onions, and sesame seeds.
  13. Drizzle mayo sauce over everything before serving.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 550
  • Sugar: 14g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 75g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: Rinse sushi rice well before cooking for optimal texture. Allow chicken to marinate in teriyaki sauce for extra flavor. Experiment with toppings like avocado or radishes for added variety.

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Find it online: https://worldsrecipes.com/teriyaki-chicken-poke-bowls/