Name: Teriyaki Chicken Poke Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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; 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)

Description

Indulge in the vibrant flavors of Teriyaki Chicken Poke Bowls, a delightful fusion of juicy chicken, sushi rice, and fresh toppings. This customizable dish is perfect for any occasion, whether you’re preparing a quick lunch or a satisfying dinner. With its combination of sweet and savory teriyaki sauce drizzled over tender chicken, paired with colorful vegetables and fruits, each bowl is a feast for the senses. Ready in just 25 minutes, these poke bowls are not only delicious but also a nutritious choice for the whole family. Serve them as a meal prep option or enjoy them fresh; either way, they’re sure to become a favorite!

Ingredients

Scale

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
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

Rinse the sushi rice under cold water until it runs clear. This removes excess starch.
In a rice cooker or saucepan, combine rinsed rice and water. Cook according to package instructions. Once done, let it cool slightly before seasoning it with rice vinegar, sugar, and salt.
In a mixing bowl, whisk together soy sauce, water, light brown sugar, rice vinegar, garlic, ginger, toasted sesame oil, and cornstarch until smooth. Set aside to thicken slightly.
In a skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides and cooked through—about 6-7 minutes per side depending on thickness. Pour teriyaki sauce over chicken during the last few minutes of cooking to coat it well.
Slice the chicken into strips. In serving bowls, layer sushi rice as a base. Top with sliced chicken, edamame, diced pineapple, cucumber slices, carrot ribbons, pickled onions, and drizzle creamy sauce over everything. Garnish with green onion slices and sesame seeds.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 poke bowl (approximately 400g)
Calories: 520
Sugar: 12g
Sodium: 800mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg

Keywords: Customize your poke bowls with additional proteins like grilled turkey or tofu for added variety. Enhance freshness by incorporating seasonal veggies or fruits.