Easy Teriyaki-Style Chicken Poke Bowls

Easy Teriyaki-Style Chicken Poke Bowls

A quick and delicious poke bowl featuring tender, cubed chicken breast marinated in teriyaki sauce, served over fluffy rice with vibrant vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Hawaiian

Calories: 500

Ingredients Method Notes

Ingredients

Rice

2 cups cooked rice Use white or brown rice, note that brown rice will take longer to cook.

Chicken

1 lb chicken breast, cubed Use fresh, cubed chicken for best results.
1/4 cup soy sauce, Halal-certified Ensure soy sauce is Halal-certified.
2 tablespoons honey Used for sweetness in the teriyaki sauce.
1 tablespoon rice vinegar Adds tanginess to the sauce.
1 tablespoon sesame oil Provides flavor and richness.

Toppings

1 each avocado, sliced For creaminess.
1 each cucumber, sliced Adds freshness.
1 each carrot, shredded For color and crunch.
to taste sesame seeds For garnish.
to taste green onions, chopped For garnish.

Method

Cooking Rice

Cook your rice according to package instructions.

Making Teriyaki Sauce

In a bowl, mix soy sauce, honey, rice vinegar, and sesame oil. Whisk until combined.

Cooking Chicken

In a large skillet over medium-high heat, add the cubed chicken. Cook until browned and cooked through, about 6-8 minutes.
Pour the teriyaki sauce over the chicken and stir to coat evenly. Allow to simmer for another 2-3 minutes.

Assembling Bowls

Divide the cooked rice among serving bowls.
Top each bowl with the teriyaki chicken, sliced avocado, cucumber, and shredded carrot.

Garnishing and Serving

Sprinkle sesame seeds and chopped green onions on top before serving.

Enjoying

Gather your family and enjoy your meal!

Notes

Consider tofu instead of chicken for a vegetarian option. Use leftover cooked chicken to save time. Store leftover components separately for 3-4 days in the refrigerator.