Teriyaki Chicken Poke Bowls
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4.4
177 reviews
Good
Teriyaki Chicken Poke Bowls
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These Teriyaki Chicken Poke Bowls feature sushi rice, teriyaki chicken, pineapple, and your choice of fresh toppings for an easy lunch or dinner that's loaded with fresh flavor. The ability to customize the toppings makes these a hit with the whole family!
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Ingredients
For the Sushi Rice
- 2 cups short grain sushi rice
- 2 cups water
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
For the Teriyaki Chicken
- 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 cut into 1” pieces (add a little more if you like, for 4 dinner-size portions - no need to adjust the teriyaki glaze ingredients)
For the Creamy Spicy Mayo Vinaigrette
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon Sriracha
- ⅓ cup mayonnaise
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
Additional Toppings (all optional and to taste)
- pickled red onions *See note below.
- 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
For the Sushi Rice:
- For rice that has more separated grains once cooked, rinse it first in a fine mesh sieve until the water runs clear. This step removes any starch from the rice. If you really don’t care about the more separated grains, skip the rinsing!
- If you have a rice cooker, I highly recommend using it here - we have this one (affiliate link) and use it all the time Add the rice (rinsed or not) and water to the rice cooker and cook according to the manufacturer’s instructions. Or cook the rice on the stovetop according to package directions, until the rice is plump and just tender. While the rice cooks, prepare the teriyaki chicken.
- In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Sprinkle evenly over the cooked rice and fold briefly to incorporate.
For the Teriyaki Chicken:
- Preheat oven to 400° F.
- In a small saucepan set over medium to medium-high heat, whisk together the soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook for 2-3 minutes or until the mixture has thickened into a glaze. It should just cover the back of a spoon – if it becomes too thick, just add a little water, a tablespoon at a time.
- Add half of the teriyaki sauce to a medium bowl, then whisk in the olive oil. Add the cubed chicken and fold until evenly coated.
- Place chicken on a rimmed sheet pan (line it with foil for easy clean-up) and bake for 10-15 minutes, until chicken is just cooked through. Then brush the chicken with the reserved teriyaki sauce and place the pan under the broiler for 2-3 minutes, or until the teriyaki sauce is browned and caramelized. Be sure to watch it so it doesn't burn.
For the Creamy Spicy Mayo Vinaigrette:
- In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil, and whisk to combine. Add water, if desired, and whisk until smooth. refrigerate until ready to use.
To Assemble:
- Divide the rice between two large bowls or three to four smaller bowls. Top with teriyaki chicken, pickled red onions, and your additional toppings of choice. Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.
Notes
- Note about the Pickled Red Onions - This recipe is a favorite around here - it goes great with so many meals! If you're serving pickled onions with these bowls, I recommend making these first, or even the day prior, so they have some time to pickle while you're making the rest of the bowl. Also - know that the thinner you slice the onion, the faster it will pickle!
Nutrition Information
Show Details
Serving
1
Calories
634kcal
(32%)
Carbohydrates
48g
(16%)
Protein
44g
(88%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
23g
Cholesterol
104mg
(35%)
Sodium
2532mg
(106%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 2dinner servings/4 lunch servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 634kcal | 32% |
| Carbohydrates | 48g | 16% |
| Protein | 44g | 88% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 104mg | 35% |
| Sodium | 2532mg | 106% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
177 reviews
Good
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