Chicken Teriyaki Poke Bowls
My easy chicken teriyaki poke bowls feature tender chicken in a homemade sauce with crunchy veggies over rice. This one pan meal is ready about 20 minutes.
I love making copycat Asian takeout recipes at home like my chicken lettuce wraps, bourbon chicken, and sushi cups. Our newest favorite are these chicken poke bowls. The chicken is coated is just enough sauce, and is sautéed not fried. You can clean out your fridge as it will taste great with whatever ingredients you have on hand. It's also perfect for meal prep! My coworkers are always asking me what restaurant I got it from!
Ingredient Notes and Shopping Tips
- Soy Sauce: You can use low sodium if you prefer. Or try tamari to keep the recipe gluten free.
- Rice Vinegar: Grab unseasoned rice vinegar. Seasoned varieties contain salt and sugar which can throw off the ratios for your other ingredients.
- Sesame Oil: I like using toasted sesame oil for a nuttier flavor.
- Rice: Use short grain white rice or jasmine rice. These are slightly sticky and hold together if you're eating with chopsticks. They also soak up the sauce perfectly!
- Cucumbers: I like English cucumbers. Since the have less water your bowl is less likely to get soggy. Persian cucumbers will also work.
Krystle's Tips: Steal My Culinary School Secrets
- Cut Chicken Evenly: Aim for 1-2 inch pieces so they finish cooking at the same time. We like to pop ours in the freeze for 10-15 minutes to make it easier to cut.
- Don't Overcook: Pull off the heat as soon as it reaches 165 degrees. Overcooked chicken is dry and rubbery.
- Don't Skip Rinsing Your Rice: This removes excess starch from the surface which can make it gummy or clumpy when cooked.
Yes! Thighs are often juicier and less prone to overcooking.
You can, but I prefer homemade. Bottled versions are too sweet for me.
More Asian Takeout Fakeout
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📖 Recipe
Chicken Teriyaki Poke Bowls
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Ingredients
For the Chicken
- 2 Chicken Breasts Diced
- ½ Cup Soy Sauce
- 4 Tablespoons Honey Or Brown Sugar
- 2 Tablespoons Rice Vinegar
- 2 Teaspoons Sesame Oil
- 2 Cloves Garlic Minced
- 2 Teaspoons Cornstarch Added Later
For the Bowl
- 2 Cups White Rice Or Jasmine, Rinsed
- 1 Cup Cucumber Sliced Thin
- 1 Cup Shredded Carrots
- 1 Red Onion Sliced
- Extra Teriyaki Sauce, Sesame Seeds, Hot Sauce, or Spicy Mayo If Desired, For Serving
Instructions
- In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, and garlic.
- Add chicken to a large Ziploc bag. Pour in half of marinade. Marinate for at least 30 minutes up to 8 hours.
- Heat a large skillet over medium-high heat. Cook the chicken for 3-4 minutes. Add the remaining teriyaki sauce and cornstarch. Cook until thickened 2-3 more minutes.
- Cook rice according to package instructions.
- Divide rice between bowls. Top with, teriyaki chicken, cucumber, carrots, and red onion.
- Drizzle with extra sauce if desired or sprinkle with sesame seeds, hot sauce, or spicy mayo.
