Teriyaki Chicken Poke Bowls

• servings: 2 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

pickled red onions *See note below.

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

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 tablespoon sriracha

⅓ cup mayonnaise

1 teaspoon toasted sesame oil

2 tablespoons water

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 tablespoon olive oil

1 pound boneless skinless chicken breasts, cut into 1” pieces (add a little more if you like, for 4 dinner-size portions - no need to adjust the teriyaki glaze ingredients)

2 cups short grain sushi rice

2 cups water

2 tablespoons unseasoned rice vinegar

1 teaspoon granulated sugar

1 teaspoon kosher salt

Directions

For rice that has more separated grains once cooked, rinse it first in a fine mesh sieve until the water runs clear. This step removes any starch from the rice. If you really don’t care about the more separated grains, skip the rinsing!

If you have a rice cooker, I highly recommend using it here - we have this one (affiliate link) and use it all the time Add the rice (rinsed or not) and water to the rice cooker and cook according to the manufacturer’s instructions. Or cook the rice on the stovetop according to package directions, until the rice is plump and just tender. While the rice cooks, prepare the teriyaki chicken.

In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Sprinkle evenly over the cooked rice and fold briefly to incorporate.

Preheat oven to 400° F.

In a small saucepan set over medium to medium-high heat, whisk together the soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook for 2-3 minutes or until the mixture has thickened into a glaze. It should just cover the back of a spoon – if it becomes too thick, just add a little water, a tablespoon at a time.

Add half of the teriyaki sauce to a medium bowl, then whisk in the olive oil. Add the cubed chicken and fold until evenly coated.

Place chicken on a rimmed sheet pan (line it with foil for easy clean-up) and bake for 10-15 minutes, until chicken is just cooked through. Then brush the chicken with the reserved teriyaki sauce and place the pan under the broiler for 2-3 minutes, or until the teriyaki sauce is browned and caramelized. Be sure to watch it so it doesn't burn.

In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil, and whisk to combine. Add water, if desired, and whisk until smooth. refrigerate until ready to use.

Divide the rice between two large bowls or three to four smaller bowls. Top with teriyaki chicken, pickled red onions, and your additional toppings of choice. Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.

Notes

Could I do this with tuna packets?

Nutrition

• Serving Size: 1
• Calories: 634
• Total Fat: 29 g
• Saturated Fat: 5 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Cholesterol: 104 mg
• Sodium: 2532 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 44 g