Name: Teriyaki Chicken Poke Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 2 cups short grain sushi rice; 1 pound boneless skinless chicken breasts; ½ cup soy sauce; ¼ cup light brown sugar; 1 cup diced fresh pineapple; 1 cup shelled edamame (steamed); Fresh vegetables (cucumbers, carrots); 2 tablespoons unseasoned rice vinegar; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; ¼ cup water; 1 tablespoon rice vinegar; 1 teaspoon grated garlic; 1 teaspoon grated ginger; 1 teaspoon toasted sesame oil; 2 teaspoons cornstarch; 1 tablespoon olive oil; 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 1 tablespoon sriracha; ⅓ cup mayonnaise; 1 teaspoon toasted sesame oil; 2 tablespoons water; pickled red onions (see note below); 1 Persian cucumber (thinly sliced); 1 carrot (peeled into ribbons or thinly sliced); Green onion (sliced + sesame seeds, for garnish)

Teriyaki Chicken Poke Bowls

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Teriyaki Chicken Poke Bowls are a vibrant and delicious meal that captures the essence of island flavors right at home. This dish features tender teriyaki chicken served over a bed of perfectly cooked sushi rice, topped with an assortment of fresh vegetables and fruits. Each bowl is customizable, allowing everyone to craft their unique culinary masterpiece, making it ideal for family dinners or meal prep. With a delightful balance of sweet and savory flavors, these poke bowls are not only satisfying but also packed with nutritious ingredients like edamame, pineapple, and fresh veggies. Ready in just about an hour, Teriyaki Chicken Poke Bowls are the perfect choice for busy weeknights or when entertaining guests.

Author: Amanda
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Main
Method: Cooking
Cuisine: Asian

Ingredients

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2 cups short grain sushi rice
1 pound boneless skinless chicken breasts
½ cup soy sauce
¼ cup light brown sugar
1 cup diced fresh pineapple
1 cup shelled edamame (steamed)
Fresh vegetables (cucumbers, carrots)
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt
¼ cup water
1 tablespoon rice vinegar
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon sriracha
⅓ cup mayonnaise
1 teaspoon toasted sesame oil
2 tablespoons water
pickled red onions (see note below)
1 Persian cucumber (thinly sliced)
1 carrot (peeled into ribbons or thinly sliced)
Green onion (sliced + sesame seeds, for garnish)

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Instructions

Prepare sushi rice by rinsing it under cold water. Cook according to instructions until tender.
In a saucepan, combine soy sauce, brown sugar, garlic, ginger, sesame oil, and cornstarch to make teriyaki sauce; simmer until thickened.
Cook seasoned chicken in olive oil until golden brown; pour half the teriyaki sauce over during the last minutes of cooking.
Assemble each bowl with sushi rice as the base and top with sliced chicken and desired fresh vegetables.
Drizzle with additional teriyaki sauce and garnish with green onions and sesame seeds.

Nutrition

Serving Size: 1 bowl (approximately 450g)
Calories: 550
Sugar: 14g
Sodium: 950mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 74g
Fiber: 6g
Protein: 34g
Cholesterol: 95mg

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