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Teriyaki Chicken Poke Bowls Recipe

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4.4 from 1 review

These Teriyaki Chicken Poke Bowls combine tender teriyaki-glazed chicken with a flavorful sushi rice base, crisp pickled onions, fresh vegetables, and a creamy sesame mayo drizzle for a delicious, vibrant meal perfect for lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Rice Base:

  • 170 g sushi rice
  • 220 ml (1 cup) water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Pickled Onions:

  • 1 red onion, thinly sliced
  • 1 tablespoon rice vinegar
  • ½ teaspoon caster sugar
  • A pinch of salt and pepper

Sesame Mayo Drizzle:

  • 2 tablespoons mayonnaise
  • 1 teaspoon sesame oil
  • 1-3 tablespoons cold water (to thin)

Teriyaki Chicken:

  • 1 large chicken breast, approx 250g (9 oz)
  • 3 tablespoons teriyaki sauce

Toppings:

  • 60 g edamame beans
  • 1 small carrot, julienned
  • ½ bell pepper, thinly sliced
  • 60 g cucumber, cut into thin semi-circles
  • 80 g pineapple, fresh or canned, cut into chunks
  • 1 teaspoon sesame seeds

Instructions

  1. Prepare the rice: Rinse the sushi rice in a colander under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain thoroughly.
  2. Cook the rice: Place the drained rice in a pot with 220 ml of cold water and cover. Bring to a boil, then reduce the heat to low and simmer with the lid on for 10 minutes.
  3. Rest the rice: Remove the pot from heat and let the rice rest, covered, for 10 minutes without disturbing it.
  4. Season the rice: In a small bowl, mix rice vinegar, sugar, and salt. Once the rice has rested, gently fold in the vinegar mixture with a wooden spoon to season the rice.
  5. Prepare the pickled onions: Boil a kettle of water. Pour boiling water slowly over the thinly sliced red onions in a colander to mellow their sharpness, then drain.
  6. Marinate pickled onions: Transfer the drained onions to a bowl, add rice vinegar, caster sugar, salt, and pepper, then mix well and set aside to pickle.
  7. Make sesame mayo drizzle: In a small bowl, combine mayonnaise, sesame oil, and 1 to 3 tablespoons of cold water, adjusting until the sauce reaches a drizzleable consistency.
  8. Cook the teriyaki chicken: Slice the chicken breast in half lengthwise to make two thin pieces. Heat oil in a large frying pan over medium heat. Cook chicken for 3-4 minutes per side until cooked through.
  9. Glaze the chicken: Add teriyaki sauce and a tablespoon of water to the pan. Cook for an additional minute, spooning the sauce over the chicken constantly.
  10. Slice the chicken: Remove chicken from the pan, place on a chopping board, and slice into thin strips.
  11. Assemble the bowls: Divide the seasoned rice among serving bowls. Top with pickled onions, pineapple chunks, edamame beans, julienned carrots, bell pepper slices, cucumber semi-circles, and sliced chicken.
  12. Finish and serve: Drizzle each bowl with sesame mayo and sprinkle with sesame seeds. Serve immediately and enjoy your flavorful Teriyaki Chicken Poke Bowl!

Notes

  • Use sushi rice for the best texture, but short grain rice can work as a substitute.
  • Adjust the amount of water in the sesame mayo drizzle to achieve your preferred consistency.
  • For a spicier kick, add a drizzle of sriracha to the sesame mayo.
  • Fresh pineapple is preferred for natural sweetness, but canned pineapple chunks work well too.
  • Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Poke Bowl
  • Method: Stovetop
  • Cuisine: Japanese Fusion

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