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
Scale
- 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
- 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 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.
- 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