Best Teriyaki Chicken Poke Bowls
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.
Servings: 4 Servings
Calories: 783kcal
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
Calories: 783kcal | Carbohydrates: 61g | Protein: 56g | Fat: 59g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 3225mg | Potassium: 1768mg | Fiber: 14g | Sugar: 14g | Vitamin A: 6427IU | Vitamin C: 34mg | Calcium: 161mg | Iron: 6mg
