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Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls
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Indulge in the vibrant flavors of Teriyaki Chicken Poke Bowls, a delightful meal that combines tender chicken with sushi rice and an array of colorful, fresh toppings. This customizable dish is perfect for a quick lunch or dinner, allowing everyone to tailor their bowl to their tastes. With the sweet and savory notes of homemade teriyaki sauce and juicy pineapple, each bite bursts with flavor. Not only are these poke bowls easy to prepare, they are also packed with protein and nutrients, making them a healthy option for any day of the week. Enjoy them warm or chilled, and experience a fun and satisfying meal that brings the whole family together!

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
  • â…“ cup mayonnaise
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • 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

  1. Rinse 2 cups of sushi rice under cold water until the water runs clear.
  2. Combine the rinsed rice with 2 cups of water in a rice cooker or pot. Cook according to your device's instructions or bring to a boil, then cover and simmer on low heat for about 20 minutes until tender.
  3. Once done, remove from heat and let sit covered for 10 minutes. Fluff with a fork.
  4. In a small saucepan over medium heat, whisk together ½ cup soy sauce, ¼ cup water, ¼ cup light brown sugar, 1 tablespoon rice vinegar, grated garlic, grated ginger, toasted sesame oil, and cornstarch.
  5. Stir continuously until thickened; remove from heat.
  6. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides (about 6-7 minutes per side).
  7. Once cooked through (internal temperature should reach 165°F), remove from skillet and pour teriyaki sauce over the chicken. Let it rest before slicing.
  8. In each serving bowl, layer sushi rice as a base. Top with slices of teriyaki chicken.
  9. Add your choice of toppings such as shelled edamame, diced pineapple, cucumber slices, carrot ribbons, pickled red onions, sliced green onions, and sesame seeds.

Nutrition

Find it online: https://recipesbypenelope.com/teriyaki-chicken-poke-bowls/