Description
Quick & easy Teriyaki Chicken Poke Bowls. Tender chicken, vibrant veggies, and sticky rice for a fresh, satisfying dinner. My kitchen tested recipe!
Ingredients
- For the Teriyaki Chicken:
- Boneless, Skinless Chicken Thighs (1.5 lbs)
- Low Sodium Soy Sauce (1/2 cup)
- Mirin (1/4 cup)
- Brown Sugar (2 tbsp)
- Fresh Ginger, grated (1 tbsp)
- Garlic, minced (2 cloves)
- Cornstarch (1 tbsp) mixed with Water (2 tbsp)
- For the Sticky Rice Base:
- Sushi Rice (1.5 cups, uncooked)
- Rice Vinegar (2 tbsp)
- For the Fresh Toppings:
- Cucumber, diced (1/2 cup)
- Avocado, sliced or cubed (1 large)
- Shelled Edamame (1 cup, cooked)
- Carrots, shredded or julienned (1/2 cup)
- For the Drizzle & Garnish:
- Toasted Sesame Seeds (1 tbsp)
- Green Onions, sliced (2 tbsp)
Instructions
- Prep the Rice Right:: First things first, get that sushi rice going. Rinse it a few times until the water runs clear; this is key for stickiness! I usually just use my rice cooker, it’s a lifesaver, but stovetop works too. Once it’s cooked, gently mix in the rice vinegar. I remember one time I forgot the vinegar, and the rice just felt… flat. It’s a small step, but it makes a huge difference, giving the Teriyaki Chicken Poke Bowls their authentic base.
- Whip Up the Teriyaki Sauce:: In a small saucepan, combine your soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Bring it to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it bubble for a minute or two, letting those flavors really meld. Then, whisk in your cornstarch slurry and cook, stirring constantly, until the sauce thickens and gets beautifully glossy. This is where the magic happens, giving our Teriyaki Chicken Poke Bowls their signature glaze. Set it aside.
- Sear the Chicken:: Cut your chicken thighs into bite-sized pieces. Heat a tablespoon of oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer, making sure not to overcrowd the pan (seriously, I’ve made that mistake, and the chicken just steams instead of searing). Cook until browned on all sides and cooked through, about 5-7 minutes. It should smell savory and slightly caramelized, making a great base for your Teriyaki Chicken Poke Bowls!
- Glaze the Chicken:: Once the chicken is cooked, pour about half of your prepared teriyaki sauce over the chicken in the skillet. Toss it gently to coat every piece evenly, letting it simmer for another minute or two until the sauce clings beautifully. Oh, the aroma at this stage! It’s just heavenly. This step ensures every bite of chicken in your Teriyaki Chicken Poke Bowls is bursting with flavor.
- Chop Your Toppings:: While the chicken is doing its thing, get all your fresh toppings ready. Dice the cucumber, slice the avocado, steam the edamame, and shred the carrots. This is where you can get a little messy, honestly, but it’s all part of the fun. Having everything prepped makes assembly so much smoother and less stressful when hunger strikes for your Teriyaki Chicken Poke Bowls.
- Assemble Your Bowls:: Now for the fun part! Divide the sticky rice among your serving bowls. Arrange the glazed teriyaki chicken over the rice, then artfully (or just happily!) add your fresh toppings: cucumber, avocado, edamame, and carrots. Drizzle with a little more of that reserved teriyaki sauce (because, why not?), and finish with a sprinkle of sesame seeds and green onions. It looks so vibrant and fresh, and tastes like sunshine in a bowl!