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Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls
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Teriyaki Chicken Poke Bowls are a vibrant and delicious meal option that brings together tender marinated chicken, fluffy sushi rice, and an array of fresh toppings, making it perfect for a family dinner or an easy lunch. This customizable dish allows everyone to build their ideal bowl, accommodating different tastes and dietary preferences. With its quick preparation time of just one hour, you can enjoy a flavorful Asian-inspired feast any night of the week. The combination of savory teriyaki sauce, crunchy vegetables, and sweet pineapple creates a delightful balance of flavors that will satisfy your cravings.

Ingredients

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  • 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 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • â…“ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • 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. Start by rinsing the sushi rice under cold water until the water runs clear.
  2. Combine rinsed rice and water in a rice cooker or pot and cook according to your rice cooker's instructions or bring to a boil then simmer for 18–20 minutes until fluffy.
  3. Once cooked, let it stand covered for 10 minutes.
  4. In a small bowl, mix vinegar, sugar, and salt until dissolved, and stir into warm rice gently.
  5. In a medium saucepan over medium heat, combine soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
  6. In a separate bowl, mix cornstarch with a little water until smooth, and slowly add the cornstarch mixture to sauce while stirring continuously until thickened.
  7. Remove from heat and set aside.
  8. In a large bowl, whisk together olive oil, vinegar, lime juice, and sriracha.
  9. Add chicken breasts and coat well; let marinate for at least 15 minutes.
  10. In a skillet over medium-high heat, add marinated chicken breasts to the pan once hot and cook for about 6–7 minutes per side or until cooked through.
  11. Remove from heat and slice into strips.
  12. To serve, start with a base of sushi rice in each bowl and top with sliced teriyaki chicken, edamame, pineapple, cucumber slices, carrot ribbons, and pickled red onions.
  13. Drizzle with additional teriyaki sauce if desired and garnish with green onions and sesame seeds.

Nutrition

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