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Teriyaki Chicken Poke Bowls
4.4 from 177 votes

Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls combine tender chicken breast pieces glazed in a homemade teriyaki sauce with sushi rice dressed lightly in rice vinegar, sugar, and salt. The bowls are topped with a creamy spicy mayo vinaigrette and optional fresh ingredients like pickled red onions, edamame, pineapple, cucumber, and carrot ribbons for varied textures and flavors. The method involves cooking sushi rice to a tender consistency and baking or pan-cooking chicken chunks coated in a savory-sweet sauce. The completed bowl blends sweet, savory, tangy, and spicy notes in one balanced meal that offers freshness from the toppings and richness from the mayo vinaigrette.

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 2 dinner servings/4 lunch servings
Calories: 634 kcal
Course: Dinner
Cuisine: Asian

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:
    Cup of Yum
  1. 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!
  2. 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.
  3. 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:
  1. Preheat oven to 400° F.
  2. 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.
  3. 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.
  4. 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:
  1. 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:
  1. 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

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%)

Nutrition Facts

Serving: 2 dinner servings/4 lunch servings

Amount Per Serving

Calories 634

% 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.