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Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls in bowl.
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5 from 1 review

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
  • 1/2 cup teriyaki sauce for marinade + 1/4 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

  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.
  2. Slice the width of each chicken breast into 2 thinner breasts, 4 pieces total. Pat dry with paper towels if really watery.
  3. Add the chicken to a bowl and pour over 1/2 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.
  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.
  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.
  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.
  7. Cut the chicken into slices or dice up.
  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! 

Equipment

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. 

Find it online: https://simplymadeeats.com/18921/chicken-poke-bowls/