These Teriyaki Chicken Poke Bowls are loaded with fresh veggies and high in protein. Plus, they're absolutely delicious and ready to enjoy in under an hour. Eat them for lunch or dinner and everyone can customize their own bowls for a fun & healthy meal.
These Chicken Poke Bowls are on my weeknight meal plan all Spring and Summer long. They're light and fresh, but super filling all at the same time.
For more Summer bowl recipes, check out these Beef Burrito Bowls, Teriyaki Beef Bowls, Tzatziki Bowls, Corn Bowl, and Cheeseburger Bowls too.
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What is a "Poke Bowl?":
Poke Bowls, pronounced "Po-kay" originated in Hawaii and I bet they are a surfer's dream. Just like Acai bowls, they're the perfect recovery meal. Generally, they have raw fish in them, like tuna, with all kinds of fresh veggies and rice. This is a spin on the classic poke bowl with teriyaki chicken and it's a must try!
Why You'll Love These Bowls:
- Balanced. These Bowls have chicken, soybeans, veggies, fruit and rice all in one bowl for a well balanced meal.
- Healthy. Packed with nutrients and vitamins from the fruit and veggies with high protein from the chicken and soybeans (almost 30 grams per serving).
- Easy to Make. There are quite a bit of instructions, but they are all super simple to follow with step by step photos below.
- Big on Flavor. I'm obsessed with teriyaki sauce and I love the salty and sweet flavors you get from this recipe.
If you love teriyaki flavor, make sure to try these Teriyaki Chicken Burgers, Teriyaki Broccoli, Chicken Teriyaki Pineapple Meatballs, and Ground Chicken Lettuce Wraps.
Ingredients:
Chicken Breast: I highly recommend Smart Chicken or any Air Chilled Chicken breast. It tastes so much better and did you know if it's not air chilled, it could be rinsed in a chlorine water bath. The price difference isn't that much typically. It doesn't have to be organic, just air chilled.
Mukimame: These are just soybeans, also known as edamame, that have been shelled so we don't have to spend the extra time removing them from the pod.
Mango: If you don't buy mangoes a lot, it's super important to find the ripe ones, but not overripe. Press into the mango with your finger tips and it shouldn't be too hard or too soft, but when you squeeze it, you want your fingers to sink just a tiny bit. My suggestion is to buy a few just in case one turns out bad.
Teriyaki Sauce: Kinder's Teriyaki Sauce and Glaze is my favorite choice. I use it for the marinade and drizzle it over before serving. Bachan's Japanese Teriyaki Sauce is a great choice too.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Feel free to substitute the mukimame with frozen edamame. You'll just need to pop the soybeans out of the shell. I believe you can get edamame beans out of the shell fresh near the dumpling & wonton wrappers at the store too, which would be a good time saver.
- White or Brown rice is great for this recipe. Just remember: Brown rice takes longer to cook, so start it about 15 minutes before marinating the chicken.
- Want something spicy added to the top? Try mixing together ½ cup mayo with 1 tablespoon sriracha and drizzle it over top of the bowls. You can also add some pickled ginger or even wasabi for extra heat.
If you love the flavors in this recipe, you'll love this Spicy Cucumber Salad, Thai Shrimp Tacos, and Sweet Chili Sauce Meatballs.
Best Way to Cut a Mango:
If you need help cutting the mango, this is my favorite way:
How to Make Chicken Poke Bowls:
Step 1: Rinse and drain the rice and cook according to instructions. I always use my rice cooker for low effort. For this recipe, I used 1 cup rice and 2 cups water.
Step 2: Slice the width of each chicken breast into 2 thinner breasts, so you'll end up with 4 pieces total. Pat dry with paper towels if really watery.
Step 3: Add the chicken to a bowl and pour over ½ cup teriyaki sauce. Toss to coat each breast in sauce. Allow to sit at room temperature for 15-20 minutes. Note: I don't season the chicken, not even with salt, because the teriyaki sauce adds all the flavor and it's salty too.
Step 4: Bring 2 cups of water to a boil and add in the mukimame. Cook for 4-5 minutes, then strain the water and add into a bowl and set aside. These don't need to be hot at serving.
Step 5: Peel and discard the outer layer of the carrots, then peel the carrots into thin ribbons with a vegetable peeler. Give the cilantro a nice rough dice. Then, cut up the mangoes into bite sized cubes (watch the video above for the best way to cut a mango). I like to cut the avocados in slices, but I wait until right before serving, so they don't brown.
Step 6: Bring a skillet to medium heat and add in 1 tablespoon of olive oil. Spread the chicken out into the pan and discard the remaining teriyaki sauce from the marinade. Cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Transfer to a plate and cover with foil for a few minutes to rest. Note: I'll cover the skillet with a lid for a few minutes once I flip it to help the centers cook.
Step 7: Slice the chicken into slices or dice up.
Step 8: Slice the avocado and assemble the poke bowls. Top the chicken with sesame seeds, then serve next to rice, edamame, avocado, mango, cilantro and carrot. I always add more teriyaki sauce drizzled over the chicken and rice. Serve and enjoy!
Expert Tips:
- Try to slice the chicken in half into 2 similar pieces so that it cooks evenly in the pan and finishes around the same time.
- For the mangoes and avocados, when checking for ripeness you want them tender, but not mushy. Buy a few extra in case you get a bad one.
- Wait to cut the avocado right before serving so it doesn't brown.
For more High Protein Meals, try these Rotisserie Chicken Wraps, Lemon Chicken Thighs and Potatoes, One Pound Meatloaf or browse this list of 21+ High Protein Chicken Recipes.
Storage:
When storing leftovers, I like to pack 3 sealed containers for the best freshness. One for leftover rice, one for teriyaki chicken, and the last for all the toppings. This is great for meal prepping for the first few days of the week too.
For the rice: Allow to cool at room temperature no longer than an hour, but the temperature should be roughly 70 degrees before storing in the fridge. I like to eat the rice within 24-36 hours, because it's known to collect bacteria. If it does collect any, heating the rice up, rather than eating it cold, will help kill it.
More Healthy Bowls You Will Love:
If you tried this Chicken Poke Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Teriyaki Chicken Poke Bowls
- Total Time: 50 minutes
- Yield: 4 poke bowls 1x
Description
These Teriyaki Chicken Poke Bowls are loaded with fresh veggies and high in protein. Eat them for lunch or dinner and everyone can customize their own bowls for a fun & healthy meal.
Ingredients
- 1 cup white rice (or brown)
- 2 cups water
- 2 chicken breasts, about 1 pound, trimmed
- ½ cup teriyaki sauce for marinade + ¼ cup for drizzling at serving
- 16 ounce frozen mukimame (edamame without shells)
- 1 tablespoon olive oil
- 1 large mango, diced into pieces
- 2 tablespoons fresh cilantro, roughly chopped
- 2 carrots, washed and peeled
- 2 avocados, diced
- 1 teaspoon sesame seeds
Instructions
- Rinse and drain the rice and cook according to instructions. I always use my rice cooker for low effort. For this recipe, I used 1 cup rice and 2 cups water.
- Slice the width of each chicken breast into 2 thinner breasts, 4 pieces total. Pat dry with paper towels if really watery.
- Add the chicken to a bowl and pour over ½ cup teriyaki sauce. Toss to coat each breast in sauce. Allow to sit at room temperature for 15-20 minutes. Note: I don't season the chicken, not even with salt, because the teriyaki sauce adds all the flavor and it's salty too.
- Bring 2 cups of water to a boil and add in the mukimame. Cook for 4-5 minutes, then strain the water and add into a bowl and set aside. These don't need to be hot at serving.
- Peel and discard the outer layer of the carrots, then peel the carrots into thin ribbons with a vegetable peeler. Give the cilantro a nice rough dice. Then, cut up the mangoes into bite sized cubes (watch the video above for the best way to cut a mango). I like to cut the avocados in slices, but I wait until right before serving, so they don't brown.
- Bring a skillet to medium heat and add in 1 tablespoon of olive oil. Spread the chicken out into the pan and discard the remaining teriyaki sauce from the marinade. Cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees. Transfer to a plate and cover with foil for a few minutes to rest. Note: I'll cover the skillet with a lid for a few minutes once I flip it to help the centers cook.
- Cut the chicken into slices or dice up.
- Slice the avocado and assemble the poke bowls. Top the chicken with sesame seeds, then serve next to rice, edamame, avocado, mango, cilantro and carrot. I always add more teriyaki sauce drizzled over the chicken and rice. Serve and enjoy!
Notes
- Try to slice the chicken in half into 2 similar pieces so that it cooks evenly in the pan and finishes around the same time.
- For the mangoes and avocados, when checking for ripeness you want them tender, but not mushy. Buy a few extra in case you get a bad one.
- Don't slice the avocado up until right before serving to avoid them being brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Hawaiian
Holly says
So many delicious flavors packed into one bowl without being too filling. This one is super good!