Teriyaki Chicken Poke Bowls
Yield: 4 servings
This one-bowl meal features chewy sticky sushi rice, glazed teriyaki chicken bites, 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!
Ingredients
Sushi Rice
- 2 cups short-grain sushi rice
- 2 cups water
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon Morton kosher salt
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)
Creamy Spicy Mayo
- 2 tablespoons rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon sriracha
- ⅓ cup mayonnaise
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
Additional Toppings (all optional and to taste)
- 1 cup diced fresh pineapple
- ½ cup pickled red onions (See Notes below)
- 1 cup shelled edamame, steamed
- 1 Persian cucumber, thinly sliced
- 1 large carrot, peeled into ribbons or thinly sliced
- 2 green onions, sliced
- 2 teaspoons sesame seeds
Instructions
Sushi Rice
- Rinse the rice in a fine mesh sieve until the water runs clear, to remove excess starch.
- If you have a rice cooker, I highly recommend using it here. Add the rice 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.
Teriyaki Chicken
- Preheat oven to 400°F.
- In a small saucepan over medium/medium-high heat, whisk together soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook 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.
Creamy Spicy Mayo
- 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.
Assemble
- Divide rice between 2 large bowls or 3-4 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.
Video
Notes
Pickled red onions: 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.
How to store and reheat leftovers:
- Store each element of these bowls separately, in an airtight container in the fridge. Everything will keep well for up to 4 days. And the pickled red onions will keep well for a month or so - just store them in a jar in the fridge, with their pickling juice.
- You can also easily turn any leftovers into meal prep. I like to reheat the chicken in the microwave but everything else can be enjoyed cold. If you need to head to work, you can assemble the bowls at home, keep the chicken separate, reheat at work, and enjoy.
Nutrition Information:
Serving: 1 Calories: 634kcal Carbohydrates: 48g Protein: 44g Fat: 29g Saturated Fat: 5g Polyunsaturated Fat: 23g Cholesterol: 104mg Sodium: 2532mg Fiber: 4g Sugar: 15g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.