Chicken Teriyaki Poke Bowls

5 from 3 votes

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 30 minutes.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 7

Total Time 17

Servings Bowls

Calories 600kcal

Author Krystle Smith

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.

Nutrition