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Easy Teriyaki-Style Chicken Poke Bowls (No Alcohol)

A delicious and satisfying poke bowl featuring teriyaki-glazed chicken over fluffy rice, topped with vibrant vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked rice (white, brown, or jasmine)
Chicken and Sauce Ingredients
  • 1 lb chicken breast, diced
  • 1/4 cup soy sauce (or a Halal certified alternative)
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
Toppings
  • 1 cup cucumber, thinly sliced
  • 1 cup carrots, shredded
  • 1 whole avocado, sliced
  • to taste sesame seeds for garnish
  • to taste green onions for garnish

Method
 

Cooking the Rice
  1. Start by preparing your rice according to package instructions. While it cooks, you can focus on the chicken.
Making the Teriyaki Sauce
  1. In a small bowl, combine the soy sauce, honey, rice vinegar, and sesame oil. Whisk until blended and set aside.
Cooking the Chicken
  1. In a large skillet over medium-high heat, add your diced chicken. Cook for about 5-7 minutes, or until the chicken is no longer pink in the center.
  2. Pour the teriyaki sauce over the cooked chicken, stir to coat evenly, and let it simmer on low heat for an additional 3-5 minutes.
Assembling the Bowls
  1. In serving bowls, place a scoop of warm rice at the bottom. Top with the teriyaki chicken, then layer on cucumber, shredded carrots, and avocado slices.
  2. Sprinkle sesame seeds and sliced green onions on top for an extra layer of flavor.

Notes

Feel free to customize the veggies! Bell peppers, edamame, or radishes can all elevate your poke bowl experience. If you're in a hurry, you can use pre-cooked chicken or rotisserie chicken as a time-saving option. Watch the cooking time closely to avoid overcooking the chicken.