Name: Teriyaki Chicken Poke Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 2 cups short grain sushi rice; 2 cups water; 2 tablespoons unseasoned rice vinegar; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; ½ cup soy sauce; ¼ cup water; ¼ cup light brown sugar; 1 tablespoon rice vinegar; 1 teaspoon grated garlic; 1 teaspoon grated ginger; 1 teaspoon toasted sesame oil; 2 teaspoons cornstarch; 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 1 tablespoon sriracha; ⅓ cup mayonnaise; 2 tablespoons water; Pickled red onions; 1 cup shelled edamame (steamed); 1 cup diced fresh pineapple; 1 Persian cucumber (thinly sliced); 1 carrot (peeled into ribbons or thinly sliced); Green onion (sliced + sesame seeds, for garnish)

Teriyaki Chicken Poke Bowls

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Delight in the vibrant flavors of Teriyaki Chicken Poke Bowls, a perfect blend of tender chicken, savory teriyaki sauce, and fresh toppings. This customizable dish is not only quick to prepare but also offers a healthy balance of protein and nutrients. With sushi rice as the base, you can pile on your favorite toppings like edamame, cucumber, and pineapple for a meal that is both delicious and satisfying. Ideal for lunch or dinner, these poke bowls are a family favorite that everyone can personalize according to their tastes. Prepare for an explosion of flavors in every bite!

Author: Celeste
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Main
Method: Cooking
Cuisine: Asian

Ingredients

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2 cups short grain sushi rice
2 cups water
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt
½ cup soy sauce
¼ cup water
¼ cup light brown sugar
1 tablespoon rice vinegar
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon sriracha
⅓ cup mayonnaise
2 tablespoons water
Pickled red onions
1 cup shelled edamame (steamed)
1 cup diced fresh pineapple
1 Persian cucumber (thinly sliced)
1 carrot (peeled into ribbons or thinly sliced)
Green onion (sliced + sesame seeds, for garnish)

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Instructions

Rinse 2 cups of sushi rice under cold water until clear. Cook with 2 cups of water in a rice cooker or pot; let it stand covered for 10 minutes after cooking.
In a bowl, whisk together ½ cup soy sauce, ¼ cup water, ¼ cup brown sugar, 1 tablespoon rice vinegar, grated garlic and ginger, toasted sesame oil, and cornstarch until smooth.
Heat 1 tablespoon olive oil in a pan over medium heat. Cook seasoned chicken breasts for about 6-7 minutes per side until golden brown and no longer pink inside. Pour teriyaki sauce over the chicken and simmer for another 5 minutes before slicing.
For the creamy sauce, mix together rice vinegar, lime juice, sriracha, mayonnaise, toasted sesame oil, and water until smooth.
Assemble poke bowls by layering sushi rice at the bottom and topping with sliced teriyaki chicken and your choice of fresh toppings like edamame and pineapple. Drizzle with creamy sauce.

Nutrition

Serving Size: 1 poke bowl (350g)
Calories: 540
Sugar: 14g
Sodium: 860mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Find it online: https://recipesbyceleste.com/teriyaki-chicken-poke-bowls/