My Teriyaki Chicken Poke Bowl is full of flavor and easy to make at home. Juicy teriyaki chicken, crisp vegetables, and avocado over fluffy rice with a healthy homemade teriyaki sauce.
Whenever there's a poke bowl on the menu, it's my go-to order. I love creating homemade healthy bowls, so after lots of travel, tasting countless poke bowls, and taking notes from my favorites, I've developed a perfectly curated and tested teriyaki chicken poke bowl made only with whole ingredients.
A Quick Look At The Recipe
- Total Time: 45 minutes (including marinating time)
- Recipe Difficulty: Easy
- Cooking Method: Grilling or pan-searing
- Main Ingredients: Chicken thighs, rice, avocado, cucumber, tamari
- Dietary Info: Gluten-free (with tamari), High-Protein
- Serves: 4
- Calories: 783 per serving
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Made it once, and the kids are asking for it literally a day later!
- sara
What makes this teriyaki chicken poke bowl special? Tender grilled chicken thighs marinated in citrus and tamari, and a homemade teriyaki sauce, that comes together in under a minute with just three ingredients.
If you love poke bowls, try my 15-Minute Chicken Poke Bowls for a quicker version or Cooked Salmon Poke Bowls for a seafood twist. Fan of Teriyaki? Then you might love my Teriyaki Chicken Pineapple Bowls or my 20 Minute Teriyaki Beef Bowls!
Why You'll Love This Recipe
- Ready in 45 Minutes: Quick & easy weeknight dinner.
- Naturally Gluten-Free: Uses tamari instead of soy sauce.
- Meal Prep Friendly: Ingredients keep for 5 days and hold up well.
- Endlessly Customizable: Swap vegetables and proteins easily.
- Restaurant-Quality at Home: Save money without sacrificing flavor.
Key Ingredients
- Chicken Thighs: I use boneless, skinless chicken thighs because they stay juicier than breasts during grilling. The higher fat content means more forgiveness if you slightly overcook them.
- Tamari: Tamari is a Japanese fermented soy sauce that's naturally gluten-free and slightly less salty than Chinese soy sauce. It provides the umami flavor for both the marinade and the teriyaki sauce.
- Fresh Lime Juice: Citric acid in lime juice helps tenderize the chicken. Always use fresh-squeezed. Bottled lime juice tastes flat and artificial.
- Sesame Oil: This toasted oil brings a nutty flavor to the teriyaki sauce. A little goes a long way; too much makes the sauce taste bitter.
- Rice: Short-grain white rice provides the sticky, slightly sweet base traditional to poke bowls. Jasmine rice works great as well.
Substitutions & Variations
- Protein: Replace chicken thighs with chicken breasts, my grilled chicken thigh recipe, shrimp, or cubed firm tofu for a vegan option.
- Sauce: Swap tamari for coconut aminos (soy-free), gluten-free soy sauce, or regular soy sauce (not gluten-free). Add red pepper flakes, chili crisp, or drizzle with sriracha mayo for a spicy version. Add gochujang to the sauce for a Korean twist.
- Base: Replace white rice with brown rice, quinoa, cauliflower rice, or mixed greens for a low-carb option.
- Veggies & Fruit: Swap cucumber for zucchini ribbons or snap peas, and mango for pineapple. Add kimchi for a Korean flair.
- Sweetener: Replace honey with maple syrup or agave nectar for a vegan option.
- Extras: Add chickpeas, roasted peanuts, or macadamia nuts.
How To Make a Teriyaki Chicken Poke Bowl
- Step 1: Combine tamari, lime juice, salt, and garlic powder in a bowl. Add 8 chicken thighs and toss to coat completely. Let it sit at room temperature for 10 minutes minimum, or refrigerate for 30 minutes for a deeper flavor.
- Step 2: Rinse 2 cups of rice under cold water until the water runs clear. This removes excess starch. Combine rice with 4 cups of water in a pot or rice cooker. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam 5 minutes before fluffing.
- Step 3: Preheat your grill or pan to medium-high heat. Remove chicken from marinade and grill 6-8 minutes per side until the internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips or cubes.
- Step 4: While the chicken rests, whisk together ¼ cup tamari, ¼ cup honey, and 1 tablespoon of sesame oil in a small bowl. Taste and adjust the sweetness if needed.
- Step 5: Thinly slice 1 cucumber and 2 large carrots (use a vegetable peeler for ribbon-style carrots). Cube 1 mango. Halve and slice 2 avocados. Prepare 2 cups of edamame if using frozen.
- Step 6: Divide rice among 4 bowls. Arrange sliced chicken, cucumber, carrots, mango, avocado, and edamame in sections on top of the rice. Drizzle teriyaki sauce over everything. Garnish with pickled red onions, sliced green onions, sesame seeds, and spicy mayo if desired. Serve immediately.
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Expert Tips
- Use a meat thermometer: Cook chicken to exactly 165°F to keep it juicy; overcooking will dry it out.
- Let chicken rest: Wait 5 minutes before slicing so the juices redistribute and stay in the meat.
- Rinse rice thoroughly: Washing rice removes excess starch, keeping it fluffy instead of gummy.
- Assemble just before serving: Keeps rice fluffy and vegetables crisp for the best texture.
Pairing Ideas
This teriyaki chicken poke bowl shines as a complete meal, but also pairs beautifully with a few of my Asian-inspired recipes! Try them with my Hot Honey Brussel Sprouts, Spicy Shrimp Spring Rolls, or PF Chang's Chicken Lettuce Wraps.
Teriyaki Chicken Poke Bowl Frequently Asked Questions
A teriyaki chicken poke bowl is a Hawaiian-inspired rice bowl featuring marinated grilled chicken (instead of traditional raw fish) coated in sweet-savory teriyaki sauce, served over rice with fresh vegetables like cucumber, avocado, edamame, and mango. It's a cooked, approachable version of traditional poke.
Yes, teriyaki sauce adds the signature sweet-savory flavor that poke bowls are known for. Traditional poke uses shoyu (soy sauce), but teriyaki's honey and sesame oil create a richer, more complex glaze that coats chicken beautifully and complements fresh vegetables.
Store all components separately in airtight containers in the refrigerator for up to 5 days. Keep the chicken, rice, and vegetables apart, and only assemble bowls when ready to eat. This prevents soggy rice and wilted vegetables. Dress avocado with lime juice before storing to prevent browning.
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📖 Recipe
Best Teriyaki Chicken Poke Bowls
Ingredients
- 8 Chicken Thighs or 2 pounds
- 2 Cups Rice
- 1 Cucumber sliced
- 2 Avocados halved
- 1 Mango cubed
- 2 Cups Edamame
- 2 Large Carrots thinly slices
Chicken Marinade
- ½ Cup Tamari
- 4 Limes juiced
- 1 Teaspoon Salt
- 2 Tablespoons Garlic Powder
Easy Teriyaki Sauce
- ¼ Cup Tamari
- ¼ Cup Honey
- 1 Tablespoon Sesame Oil
Extra Toppings
- Pickled Red Onions
- Green Onions
Instructions
- Whisk tamari, lime juice, salt, and garlic powder in a bowl. Add 8 chicken thighs and toss to coat completely. Let them sit at room temperature for 10 minutes minimum, or refrigerate 30 minutes for a deeper flavor.
- Rinse 2 cups of rice under cold water until the water runs clear. This removes excess starch. Combine rice with 4 cups of water in a pot or rice cooker. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam 5 minutes before fluffing.
- Preheat your grill or pan to medium-high heat. Remove the chicken from the marinade and grill 6-8 minutes per side until the internal temperature reaches 165°F. Let it rest 5 minutes, then slice into strips or cubes.
- While the chicken rests, whisk together ¼ cup tamari, ¼ cup honey, and 1 tablespoon of sesame oil in a small bowl. Taste and adjust the sweetness if needed.
- Thinly slice 1 cucumber and 2 large carrots (use a vegetable peeler for ribbon-style carrots). Cube 1 mango. Halve and slice 2 avocados. Prepare 2 cups of edamame if using frozen
- Divide rice among 4 bowls. Arrange sliced chicken, cucumber, carrots, mango, avocado, and edamame in sections on top of the rice. Drizzle teriyaki sauce over everything. Garnish with pickled red onions, sliced green onions, sesame seeds, and spicy mayo if desired. Serve immediately.
Notes
- Use a meat thermometer: Cook chicken to exactly 165°F to keep it juicy; overcooking will dry it out.
- Let chicken rest: Wait 5 minutes before slicing so the juices redistribute and stay in the meat.
- Rinse rice thoroughly: Washing rice removes excess starch, keeping it fluffy instead of gummy.
- Assemble just before serving: Keeps rice fluffy and vegetables crisp for the best texture.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Teryl says
My new favorite meal! Once the various food items are assembled, it's fun to make and all the flavor combos in this dish are wonderful!
Emmy Clinton says
Terly, I'm glad you loved the recipe so much!! Thank you!
Sara says
Made it once and the kids are asking for it literally a day later!