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Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls

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Indulge in vibrant Teriyaki Chicken Poke Bowls, a delightful fusion of flavors and textures that transforms your meal into an exciting culinary experience. This dish features tender teriyaki chicken served over a bed of perfectly cooked sushi rice, topped with a colorful array of fresh ingredients such as juicy pineapple, crisp vegetables, and your choice of garnishes. Quick to prepare in just 60 minutes, these poke bowls are perfect for busy weeknights or casual gatherings. With endless customization options, everyone can create their ideal bowl tailored to their tastes. Enjoy the taste of the tropics while nourishing your body with protein-packed chicken and nutrient-rich veggies.

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 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 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. Rinse 2 cups sushi rice under cold water until clear; cook with 2 cups water in a rice cooker or saucepan.
  2. For the teriyaki sauce, combine ½ cup soy sauce, ¼ cup water, ¼ cup brown sugar, 1 tablespoon rice vinegar, garlic, ginger, sesame oil, and cornstarch in a saucepan over medium heat; stir until thickened.
  3. In a skillet, heat olive oil and cook seasoned chicken breasts until golden; slice thinly.
  4. Assemble bowls: Start with sushi rice, top with teriyaki chicken, and add toppings like pineapple, edamame, cucumber, carrots, and any desired garnishes.

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