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Teriyaki Chicken Poke Bowls
Enjoy a vibrant and flavorful bowl featuring tender chicken, fresh vegetables, and a tangy sauce, perfect for a quick and satisfying meal.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Hawaiian
Servings
4
servings
Calories
650
kcal
Ingredients
Rice and Water
2
cups
short grain sushi rice
2
cups
water
Rice Vinegar and Seasonings
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
Chicken and Sauce
1
pound
boneless skinless chicken breasts
2
tablespoons
rice vinegar
2
tablespoons
fresh lime juice
1
tablespoon
sriracha
Dressing and Garnish
⅓
cup
mayonnaise
1
teaspoon
toasted sesame oil
2
tablespoons
water
Vegetables and Toppings
pickled red onions
pickled red onions
See Notes below
1
cup
shelled edamame
steamed
1
cup
diced fresh pineapple
1
Persian
cucumber
thinly sliced
1
carrot
carrot
peeled into ribbons or thinly sliced
Garnish
Green onion
sliced green onion
sesame seeds
sesame seeds
for garnish
Instructions
Cook rice with water until tender, then mix with rice vinegar, sugar, salt, and sesame oil.
Marinate chicken in rice vinegar, lime juice, sriracha, and set aside.
Cook chicken until fully cooked, then slice thinly.
Prepare sauce by mixing mayonnaise, sesame oil, water, and cornstarch; cook until thickened.
Assemble bowls with rice, chicken, vegetables, and drizzle with sauce. Garnish with green onions and sesame seeds.
Notes
Feel free to customize toppings and spice level to your preference.
Keyword
chicken