These Teriyaki Chicken Poke Bowls bring together juicy glazed chicken, rice, fresh vegetables, and spicy mayo in a poke bowl without raw fish. This is an easy weeknight dinner or lunch you can customize with your favorite toppings.
A Quick Look at the Recipe
- What it is: Teriyaki chicken served over rice with edamame, mango, crunchy veggies, and a Sriracha mayo drizzle.
- Time & Yield: Ready in 30 minutes and makes 4 bowls.
- Taste & Texture: Sweet-savory chicken, soft rice, crisp vegetables, and sweet mango. Swap with avocado for a creamy contrast.
- Heat Level: 🌶Mild, with most of the heat coming from the Sriracha in the spicy mayo.
- How To Make: Coat the chicken in the teriyaki mixture, sear until golden, glaze it, then assemble the bowls.
Why I Love This Recipe
I'm on a mission to cut down my cooking time in the kitchen, and poke bowls are becoming one of my first choices(like this spicy salmon bowl). They work well for the whole family since everyone can build their own bowl and adjust the toppings and spice level to their liking.
I'll admit, raw fish makes me nervous, so this cooked teriyaki chicken version makes poke-style bowls much more approachable for me.
They are also surprisingly easy to put together. While the chicken sits in the teriyaki mixture, I prep the vegetables and spicy mayo, then simply layer everything over rice.
The toppings are flexible too, so I can use whatever vegetables, fruit, or sauces I already have on hand.
And once you get comfortable building these bowls, there are so many ways to change them up. You can simply change the vegetables and sauces to make a completely different meal.
Ingredients & Substitutions
For the Teriyaki Chicken
- Chicken thighs: I use boneless, skinless chicken thighs because they stay juicy and tender while cooking. If you prefer chicken breast, cut it into 1-inch pieces and cook for about 3-4 minutes per side, or until the center reaches 165°F.
- Low-sodium soy sauce: Choose low-sodium soy sauce to better control the teriyaki sauce's saltiness. If you have regular soy sauce, you can use that too; just use a little less. Tamari is another good substitute.
- Brown sugar: It helps the sauce turn sticky and glossy as it cooks. You can also substitute honey.
- Avocado oil: If you prefer classic Asian flavor, you can use toasted sesame oil.
- Rice vinegar: Look for unseasoned rice vinegar when shopping for this recipe. If you are using seasoned rice vinegar, reduce the brown sugar slightly since it already contains sugar and salt.
- Fresh ginger and garlic: Grate the ginger and finely mince the garlic so they blend smoothly into the sauce and coat the chicken evenly.
- Cornstarch: This thickens the sauce and makes the glossy glaze cling to the chicken pieces.
Fresh Toppings
- Sushi rice or jasmine rice: I usually use sushi rice because its soft, slightly sticky texture works well for poke bowls. Short-grain rice, long-grain rice, jasmine rice, or brown rice all work well.
- Edamame: I use frozen shelled edamame because it is convenient. Steam or microwave it according to the package instructions, then let it cool slightly before adding it to the bowl.
- Cucumber: I like English cucumber because the skin is thin and does not need peeling. Slice it into thin rounds or half-moons.
- Carrots: Shred the carrots with a box grater or cut them into thin matchsticks for extra crunch. If you are short on time, pre-shredded carrots work perfectly.
- Mango: Feel free to substitute with avocado or diced pineapple.
- Pickled red onions: I highly recommend not skipping these. Swap with spicy pickled carrots or pickled radish.
For the Spicy Sriracha Mayo
- Mayonnaise: Use your favorite mayonnaise for a rich, creamy sauce. If you prefer something lighter, use half mayonnaise and half plain Greek yogurt, or substitute Greek yogurt entirely.
- Sriracha: This gives the sauce its heat and chili-garlic flavor. Start with less if you prefer mild heat, then add more to taste.
- Lemon juice: Provides frehs flavors and cuts through the creamy mayonnaise. You can substitute lime juice as well.
How To Make Teriyaki Chicken Poke Bowls
- Step 1. Whisk together soy sauce, brown sugar, avocado oil, rice vinegar, ginger, and garlic (or simply swap this step for this homemade spicy teriyaki sauce). Add the chicken, toss well, and set aside.
- Step 2. Keep the cooked rice warm. Slice the cucumber, shred the carrots, cut the mango, and steam the edamame.
- Step 3. In a small bowl, stir together mayonnaise, Sriracha, and lemon juice until smooth. Set aside.
- Step 4. Heat a large cast iron skillet or pan over medium-high heat. Add the chicken in a single layer, leaving the extra marinade in the bowl. Cook for 4-5 minutes per side.
- Step 5. Mix the cornstarch and water into the reserved marinade, combine well, and add it to the skillet; then cook until the sauce thickens and coats the tender chicken.
- Step 6. Divide rice among 4 bowls. Add the cooked chicken, edamame, cucumber, carrots, mango, and pickled onions. Drizzle with spicy mayo and garnish by sprikling sesame seeds or green onions.
Expert Tips For Best Results
- Golden chicken: Cook undisturbed for 4-5 minutes, until the bottom browns and releases easily. Flip and cook another 4-5 minutes.
- Balanced bowl: Mix creamy, crunchy, tangy, and sweet-savory elements. Use colorful pantry or fridge favorites like cabbage, radishes, mango, or edamame.
♨️How To Adjust The Heat Level
- This teriyaki chicken poke bowl has a mild kick, but you can easily adjust the heat to your preference.
- For mild heat, use 1 teaspoon of Sriracha sauce to make the spicy mayo.
- For medium heat, use 1 tablespoon of Sriracha as written in the recipe for a noticeable yet balanced kick.
- For extra heat: Increase the Sriracha to 2 tablespoons and add a pinch of red pepper flakes or a little hot sauce.
Storage & Meal Prep Ideas
- Refrigerator: Store the leftover chicken, rice, toppings, and spicy mayo in separate airtight containers for up to 4 days. For the best texture, keep the fresh toppings separate until serving.
- Freezer: Freeze the cooked teriyaki chicken separately for up to 2 months. Avoid freezing the fresh vegetables or spicy mayo, as their texture changes after thawing.
- Reheating: Reheat the chicken in a skillet over medium heat until warmed through and glossy again. You can also microwave it.
- Meal Prep: Portion the rice, chicken, and vegetables into separate containers. Add the mango and spicy mayo just before serving. If using avocado, add it just before serving as well.
Frequently Asked Questions
Can I use bottled teriyaki sauce?
Yes. If you are short on time, cook the chicken first, then add your favorite bottled teriyaki sauce during the last couple of minutes and cook until the chicken is well coated.
What's a chicken poke bowl?
A chicken poke bowl is a cooked-chicken variation of a poke-style bowl. It usually combines rice, seasoned chicken, fresh vegetables, and toppings or sauces that you can customize to your taste.
What sauce goes on a chicken poke bowl?
For this recipe, the chicken is coated in a sweet-savory teriyaki glaze, while Sriracha mayo is drizzled over the finished bowl. You can adjust either sauce to suit your taste.
Should I put teriyaki sauce on chicken before or after cooking?
Coat the chicken before cooking, then simmer the reserved marinade with the cornstarch mixture until thickened. Never serve marinade that touched raw chicken uncooked.
📖 Recipe
Teriyaki Chicken Poke Bowls
Teriyaki Chicken Poke Bowls with juicy glazed chicken, rice, fresh veggies, mango, and spicy mayo. A customizable 30-minute lunch or dinner.
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Servings: Servings
Ingredients
For the Teriyaki Chicken
- 1.5 lbs chicken thighs boneless & skinless, cut into 1-inch cubes
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar (or honey)
- 1 tablespoon avocado oil (or toasted sesame oil)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- ½ teaspoon cornstarch
- 2 tablespoons water
For Toppings
- 2 cups cooked rice warmed or at room temperature
- 1 cup shelled edamame steamed
- 1 cucumber thinly sliced
- 1 cup carrots shredded or cut into matchsticks
- 1 mango (or avocado/pineapple)
- ½ cup pickled red onions
Spicy Mayo Drizzle
- ½ cup mayonnaise (for lighter version use Greek yogurt)
- 1 tablespoon Sriracha adjust to taste
- 1 teaspoon lemon juice
For Garnish
- 1 teaspoon sesame seeds
- 1 teaspoon green onions Sliced
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the soy sauce, brown sugar, avocado oil, rice vinegar, ginger, and garlic.
- Add the chicken and toss until evenly coated. Set aside.
Prepare the Toppings
- While the chicken marinates, slice the cucumber, shred the carrots, cut the mango(avocado if using), and steam the edamame according to the package directions.
- Keep the rice warm.
Make the Spicy Mayo
- In a small bowl, stir together the mayonnaise, Sriracha, and lemon juice until smooth. And set aside.
Cook the Chicken
- Heat a large skillet over medium-high heat. Using tongs, add the chicken in a single layer, leaving the extra marinade in the bowl.
- Cook for 4-5 minutes. Flip and cook for another 4-5 minutes, until the chicken is golden and cooked through.
- Add the cornstarch and water to the remaining marinade. And stir well.
- Reduce the heat to medium. Pour the marinade mixture into the skillet, then stir in the cornstarch mixture.
- Cook for 1-2 minutes, stirring often, until the sauce thickens and coats the chicken.
Assemble
- Divide the rice evenly among 4 bowls.
- Top with the teriyaki chicken, edamame, cucumber, carrots, mango, and pickled red onions.
- Drizzle with spicy mayo and garnish with sesame seeds and sliced green onions.
Notes
- Swap chicken thighs for chicken breast, mango for avocado or pineapple, and use Greek yogurt in place of mayonnaise for a lighter, spicy sauce.
- For milder heat, use 1 teaspoon Sriracha; use 1 tablespoon for medium heat, or increase to 2 tablespoons for extra heat.
- Use low-sodium soy sauce to better control saltiness; tamari also works as a substitute.
- Store the chicken, rice, toppings, and spicy mayo separately in airtight containers in the refrigerator for up to 4 days.
- Reheat the chicken in a skillet over medium heat or microwave until warmed through, then add the fresh toppings and spicy mayo just before serving.
Nutrition
Calories: 811kcal | Carbohydrates: 43g | Protein: 36g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 858mg | Potassium: 915mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6122IU | Vitamin C: 28mg | Calcium: 94mg | Iron: 3mg
