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teiyaki chicken poke bowl with teriyaki chicken, carrots, rice, pickled onion, edamame, served with a spoon for the dinner.
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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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian-Inspired
Method: Stove Top
Servings: 4 Servings
Calories: 811kcal
Author: Sujatha Muralidhar

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
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