Easy Teriyaki Chicken Poke Bowls
If you're looking for a vibrant and delicious meal that combines savory, sweet, and tangy flavors in every bite, these Easy Teriyaki Chicken Poke Bowls are perfect for you. They're simple to make, packed with fresh ingredients, and ideal for meal prep or a quick weeknight dinner.
Ingredients
- 6 Chicken Thighs marinated & grilled
- 2 Cups Rice
- 1 Cucumber sliced
- 2 Avocados halved
- 1 Mango cubed
- 2 Cups Edamame
- 2 Large Carrots thinly slices
Chicken Marinade
- 1/2 Cup Tamari or Soy Sauce
- 4 Limes juiced
- 1 Teaspoon Salt
- 2 Tablespoons Garlic Powder
Easy Teriyaki Sauce
- 1/4 Cup Tamari
- 1/4 Cup Honey
- 2 Tablespoons Sesame Oil
Extra Toppings
- Pickled Red Onions
- Green Onions
Instructions
- Start by preparing the marinade. In a bowl, combine tamari, lime juice, garlic powder, and salt. Add the chicken thighs and toss them to coat evenly. Let the chicken marinate for at least 30 minutes, while you prep the other ingredients.
- Grill the marinated chicken thighs over medium heat until fully cooked, turning occasionally to ensure even browning. This process takes about 6-8 minutes per side. If you don’t have a grill, you can cook the chicken in a skillet over medium heat with a drizzle of olive oil. Once cooked, let the chicken rest for 5 minutes before slicing into strips. Use a meat thermometer to be sure the chicken reaches an internal temperature of 165 degrees. Chicken is generally safe to eat at this temperature.
- While the chicken cooks, prepare your rice. Rinse the rice under cold water to remove excess starch, then cook it according to the package instructions.
- While the chicken is marinating or cooking, get the veggies ready for your poke bowls. Thinly slice the carrots into ribbons using a sharp knife or a vegetable peeler for a delish crunch. Slice the cucumber into even rounds or half-moons, depending on your preference. Cube the mango into bite-sized pieces, and halve the avocados, removing the pit and slicing them into thin strips. For the edamame, if using frozen, steam or boil them for a few minutes until tender, then drain and let them cool. Arrange everything in separate bowls for easy assembly later!
- In a small bowl, combine tamari, honey, and sesame oil. Stir until well combined and adjust the flavor to your liking. Chop the chicken thighs into cubes and add to the sauce. Be sure each piece of chicken is tossed in the teriyaki sauce!
- Assemble the bowls! Start by dividing the rice among your bowls. Arrange the sliced chicken thighs, cucumber, avocado, mango, edamame, and carrots on top. Drizzle the teriyaki sauce generously over the chicken and toppings.
- Finish your poke bowls with pickled red onions, green onions, sesame seeds, and a drizzle of spicy mayo. For an extra burst of freshness, squeeze a little lime juice over the bowl & enjoy!