Description
Delicious and vibrant Teriyaki Chicken Poke Bowls featuring tender teriyaki-glazed chicken breasts served over a base of seasoned sushi rice, topped with fresh pineapple and crisp vegetables. Perfect for a wholesome, flavorful meal that’s easy to prepare.
Ingredients
Scale
Rice Base
- 2 cups short grain sushi rice
- Water (for cooking rice, approximately 2 ½ cups)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup light brown sugar
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Protein and Toppings
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup diced fresh pineapple
- 1 cup fresh vegetables (edamame, cucumber, carrots), sliced or diced
Instructions
- Cook the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with water and bring to a boil. Reduce heat to low and simmer covered for about 18 minutes. Remove from heat and let it sit covered for an additional 10 minutes to fully steam. Stir in rice vinegar, sugar, and salt gently to season.
- Prepare the Teriyaki Sauce: In a bowl, whisk together soy sauce, water, light brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until smooth. Pour the mixture into a skillet and heat over medium heat, stirring continuously until the sauce thickens and becomes glossy, about 3-5 minutes. Remove from heat and set aside.
- Cook the Chicken: Season the chicken breasts lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove from the skillet and let rest for a few minutes before slicing into strips. Toss the sliced chicken in the prepared teriyaki sauce to coat evenly.
- Assemble the Bowls: Divide the seasoned sushi rice among four bowls as the base. Top with the teriyaki chicken strips, diced fresh pineapple, and a selection of fresh vegetables such as edamame, cucumber, and carrots. Serve immediately and enjoy your colorful Teriyaki Chicken Poke Bowls.
Notes
- For best results, use short grain sushi rice for its sticky texture, which holds the bowl together well.
- You can substitute chicken breasts with chicken thighs if preferred for juicier meat.
- Add avocado slices or seaweed salad for extra authentic poke bowl flavors.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce.
- Store leftover components separately in airtight containers and reheat the chicken and rice before serving.
