Teriyaki Chicken Poke Bowls
Description
Make this healthy, delicious bowls for you and your family in about 1 hour. It's made with sushi rice, pineapple, teriyaki chicken served with your choice of toppings.
Ingredients
SUSHI RICE:
2 c. short grain sushi rice
2 c. water
2 T. unseasoned rice vinegar
1 t. granulated sugar
1 t. kosher salt
TERIYAKI CHICKEN:
½ c. soy sauce
¼ c. water
¼ c. light brown sugar
1 T. rice vinegar
1 t. freshly grated garlic
1 t. freshly grated ginger
1 t. toasted sesame oil
2 t. cornstarch
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into 1” pieces (or a little more for 4 dinner-sized portions, no need to adjust teriyaki glaze ingredients)*
CREAMY SPICY MAYO VINAIGRETTE:
2 T. rice vinegar
2 T. freshly squeezed lime juice
1 T. sriracha
⅓ c. mayonnaise
1 t. toasted sesame oil
2 T. water
green onion, sliced
sesame seeds, for garnish
OPTIONAL TOPPINGS:
pickled red onions
1 c. shelled edamame, steamed
1 c. diced fresh pineapple
1 Persian cucumber, thinly sliced
1 peeled carrot, cut into ribbons or thinly sliced
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
SUSHI RICE:
For rice that has more separated grains once cooked, rinse first in a fine mesh sieve until water runs clear to remove any starch from the rice. If you really don’t care about the more separated grains, you can skip the rinsing.
If you have a rice cooker, it is highly recommended to use it.
Add the rinsed or un-rinsed rice and water to the rice cooker; cook according to the manufacturer’s directions. Rice can also be cooked on the stovetop according to package directions, until the rice is plump and just tender. While the rice is cooking, prepare the teriyaki chicken.
In a small bowl, whisk together rice wine vinegar, sugar, and salt. Sprinkle and fold evenly over the cooked rice.
TERIYAKI CHICKEN:
Preheat oven to 400° F. Line a rimmed sheet pan with aluminum foil.
In a small saucepan set over medium to medium-high heat, whisk together soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook 2-3 minutes or until mixture has thickened into a glaze which should just cover the back of a spoon. If it's too thick, just add a little water, 1 tablespoon at a time.
Add half of the teriyaki sauce to a medium bowl; whisk in the olive oil. Add cubed chicken; fold until evenly coated.
Place chicken on prepared sheet pan; bake 10-15 minutes, until chicken is just cooked through. Brush chicken with the reserved teriyaki sauce; place the sheet pan under the broiler for 2-3 minutes, or until the teriyaki sauce is browned and caramelized, watching it so that it doesn't burn.
CREAMY SPICY MAYO VINAIGRETTE:
In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil; whisk to combine. Add water, if desired; whisk until smooth. Refrigerate until ready to use.
ASSEMBLY:
Divide the rice between 2 large bowls or 3 to 4 smaller bowls.
Top with teriyaki chicken, pickled red onions, and any additional toppings of choice. Drizzle with the spicy mayo vinaigrette.
Serve immediately, garnished with green onions and sesame seeds.
Makes 2 dinner or 4 lunch servings*.