Teriyaki Chicken Poke Bowls Recipe

Introduction

Teriyaki Chicken Poke Bowls are a vibrant and flavorful meal that combines tender chicken with fresh vegetables and a perfectly seasoned sushi rice base. This dish is easy to prepare and ideal for a healthy, satisfying lunch or dinner.

Ingredients

• 2 cups short grain sushi rice
• 2 cups water
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon Morton 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 pound boneless skinless chicken breasts
• 1 tablespoon olive oil
• 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. Step 1: Rinse the sushi rice under cold water until the water runs clear. Combine it with 2 cups of water in a rice cooker or pot. Cook according to package instructions or until tender. Once cooked, let it cool slightly before seasoning with 2 tablespoons unseasoned rice vinegar, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt.
2. Step 2: In a mixing bowl, whisk together 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, and 2 teaspoons cornstarch. Heat this mixture in a saucepan over medium heat, stirring frequently, until it thickens slightly.
3. Step 3: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides and fully cooked through, about 6-7 minutes per side depending on thickness. Pour half of the teriyaki sauce over the chicken and let it simmer for a few minutes before removing from heat.
4. Step 4: Assemble the bowls by placing a generous scoop of the seasoned sushi rice at the bottom. Top with sliced teriyaki chicken and drizzle the remaining sauce on top. Add steamed edamame, diced pineapple, thin cucumber slices, carrot ribbons, pickled red onions, green onion slices, and sprinkle sesame seeds as desired.

Tips & Variations

• For extra flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking.
• Substitute chicken breasts with tofu for a vegetarian version.
• Add avocado slices or seaweed salad for an authentic poke bowl touch.
• Use leftover cooked rice and chicken to save prep time during busy weekdays.

Storage

Store any leftover teriyaki chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Add fresh vegetables and garnishes just before serving to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of sushi rice?

Yes, brown rice can be used for a healthier alternative, but it will have a chewier texture and longer cooking time.

How can I make the sauce spicier?

Incorporate more sriracha or add a pinch of red pepper flakes to the teriyaki sauce while cooking for extra heat.

Teriyaki Chicken Poke Bowls Recipe

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★★★★★

4.5 from 114 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Delicious and vibrant Teriyaki Chicken Poke Bowls combining tender marinated chicken, fluffy sushi rice, fresh vegetables, and a sweet-savory teriyaki sauce for a wholesome and flavorful meal.

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Ingredients

Scale 1x2x3x

Rice

• 2 cups short grain sushi rice
• 2 cups water
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon Morton kosher salt

Teriyaki Sauce

• 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

Chicken

• 1 pound boneless skinless chicken breasts
• 1 tablespoon olive oil

Spicy Mayo

• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• ⅓ cup mayonnaise
• 1 teaspoon toasted sesame oil
• 2 tablespoons water

Toppings

• 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)

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Instructions

1. Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine it with 2 cups of water in a rice cooker or pot. Cook according to package instructions or until tender. Once cooked, let it cool slightly before seasoning with rice vinegar, granulated sugar, and Morton kosher salt. Mix well to infuse flavor.
2. Prepare the Teriyaki Sauce: In a mixing bowl, whisk together soy sauce, ¼ cup water, light brown sugar, 1 tablespoon rice vinegar, grated garlic, grated ginger, toasted sesame oil, and cornstarch. Pour this mixture into a saucepan and heat over medium heat, stirring frequently until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the boneless skinless chicken breasts and cook until browned on both sides and cooked through, about 5-7 minutes per side depending on thickness. Pour half of the prepared teriyaki sauce over the chicken in the skillet and let it simmer for a few minutes to absorb the flavor. Remove from heat and slice the chicken thinly.
4. Make the Spicy Mayo: In a small bowl, whisk together rice vinegar, fresh lime juice, sriracha, mayonnaise, toasted sesame oil, and water until smooth and creamy. Adjust spice level to preference.
5. Assemble the Bowls: Place a generous scoop of cooked sushi rice at the bottom of each serving bowl. Top with sliced teriyaki chicken and drizzle with additional teriyaki sauce. Arrange steamed edamame, diced pineapple, cucumber slices, carrot ribbons, pickled red onions, and green onion slices on top. Finish with a sprinkle of sesame seeds and a dollop of spicy mayo on the side or over the top as preferred.

Notes

• If you don’t have a rice cooker, you can cook the sushi rice in a pot on the stovetop by bringing to a boil, then simmering covered until water is absorbed.
• Adjust the thickness of the teriyaki sauce by adding more cornstarch slurry if needed.
• For a vegetarian version, substitute chicken with tofu or tempeh.
• Pickled red onions add a nice tangy contrast; you can make your own with thinly sliced onions, vinegar, sugar, and salt.
• Use short grain sushi rice for the best texture and stickiness in the bowl.
• Leftover teriyaki sauce can be refrigerated up to a week for other dishes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch/Dinner
• Method: Stovetop
• Cuisine: Japanese/Hawaiian Fusion

Keywords: Teriyaki Chicken, Poke Bowl, Sushi Rice, Healthy Bowl, Asian Fusion, Homemade Teriyaki Sauce