Teriyaki Chicken Poke Bowls
User Reviews
4.4
Teriyaki Chicken Poke Bowls
Description
Teriyaki Chicken Poke Bowls feature short-grain sushi rice infused with a mild seasoning of rice vinegar, sugar, and salt to give a subtle tang and slight sweetness that complements the dish’s protein. The teriyaki chicken is prepared by simmering a mixture of soy sauce, light brown sugar, rice vinegar, garlic, ginger, and toasted sesame oil, then thickened with cornstarch before coating bite-sized chicken breast pieces and cooking them through. This process results in a sticky, savory glaze with a hint of sweetness and umami. Layers of optional toppings such as pickled red onions, steamed edamame, fresh pineapple chunks, thin cucumber slices, and carrot ribbons add varied textures, freshness, and bright flavors that balance the rich chicken and creamy dressing. The included creamy spicy mayo vinaigrette, made with sriracha, mayonnaise, lime juice, and toasted sesame oil, adds creaminess and a gentle heat that ties the bowl together.
This dish works well as a main course for lunch or dinner, and the fresh, colorful toppings allow for customization according to personal taste or seasonality. The combination of the comforting, warm rice and tender glazed chicken with crisp and tangy raw or pickled vegetables makes for a filling yet balanced meal. Garnishing with green onions and sesame seeds adds a finishing touch of crunch and flavor.
If serving pickled red onions, it’s best to prepare them ahead of time or at least early in the cooking process so they have sufficient time to develop their flavor. Thinner slicing of the onions accelerates this pickling effect, ensuring they are ready alongside the rest of the bowl.
Ingredients
For the Sushi Rice
- 2 cups short grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar unseasoned
- 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 garlic grated
- 1 teaspoon ginger grated
- 1 teaspoon sesame oil toasted
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 1 pound chicken breast cut into 1” pieces (add a little more if you like, for 4 dinner-size portions - no need to adjust the teriyaki glaze ingredients, boneless skinless
For the Creamy Spicy Mayo Vinaigrette
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice fresh
- 1 tablespoon sriracha
- ⅓ cup mayonnaise
- 1 teaspoon sesame oil toasted
- 2 tablespoons water
Additional Toppings (all optional and to taste)
- pickled red onions
- 1 cup edamame steamed, shelled
- 1 cup pineapple diced fresh
- 1 cucumber thinly sliced, Persian
- 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
- Prepare pickled red onions ahead or the day before for best flavor integration in the bowls.
- Slicing onions thinly speeds up the pickling process, making them ready sooner.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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