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These Chicken Poke Bowls feature tender chicken breast marinated in a teriyaki glaze on a bed of sushi rice and topped with homemade spicy mayo, avocado, cucumbers, edamame, carrots, pineapple, green onion, and sesame seeds. Filling, delicious, and full of flavor!
Table of Contents
What is a Poke Bowl?
A poke bowl is a Hawaiian dish that typically consists of a base of rice or salad greens, raw or marinated fish, spicy sriracha mayo, fresh vegetables like avocado, cucumber, edamame beans, and seaweed salad, and garnishes like spring onions and cilantro. It’s a customizable and nutritious meal full of fresh flavor that has become super popular at restaurants and is super easy to make at home.
Instead of the traditional raw fish, we're making a delicious poke bowl with teriyaki chicken and fresh ingredients to complement. The whole family will LOVE these quick teriyaki chicken bowls, and they're ready in just 35 minutes!
What Makes This Recipe Great
I love making bowls because they're quick to make, filling, and so easy to customize to each eater's preferences. These Chicken Poke Bowls are no exception! Tender chicken smothered in a hot honey teriyaki glaze, then served over fresh sushi rice and topped with fresh veggies, pineapple, and spicy mayo!
This is a build-your-own-bowl meal that is fun for kids and adults. Make your base of chicken and rice, then let everyone pick and choose their toppings for a fun dinner. The best part is that these bowls take only 15 minutes to prep and 20 minutes to cook. Meaning, dinner is on the table in a little over 30 minutes! The BEST!
Ingredient Notes
- chicken breasts: Substitute boneless chicken thighs if desired. Cut into small, bite-sized pieces.
- avocado oil or olive oil
- teriyaki glaze: Coconut aminos, rice vinegar, sesame oil, garlic powder, ground ginger, regular or hot honey, salt, and arrowroot powder.
- sushi rice: Sushi rice (uncooked short-grain rice), water, rice vinegar, granulated sugar, and salt.
- spicy mayo: Mayonnaise or plain Greek yogurt, hot sauce (sriracha, etc), coconut aminos, rice vinegar, and salt.
- fresh toppings: Pickled onions, diced cucumbers, shelled steam-in-bag edamame, matchstick carrots, pineapple chunks, green onion, and/or sesame seeds.
How To Make Chicken Poke Bowls
Step 1
Make the sushi rice: Rinse the rice using a fine mesh strainer. Combine the rinsed rice and water in a pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and cover. Cook rice on low heat for 16-18 minutes. Stir in the rice vinegar, sugar, and salt. Set aside.
Step 2
Meanwhile, combine all of the teriyaki sauce ingredients in a medium saucepan or large skillet. Bring to a boil while whisking constantly over medium heat. It should thicken quickly. Remove from heat.
Step 3
Add the cubed chicken to a large bowl along with 1 tbsp of oil. Pour HALF the teriyaki sauce over the top and set the remaining sauce aside. Toss to coat the chicken.
Step 4
Preheat your air fryer to 375 for 3 minutes and spray the basket with cooking oil. Add the marinated cubed chicken to the air fryer.
Step 5
Cook for 11-13 minutes, tossing every few minutes, until the internal temp of the chicken reaches 165 degrees and the chicken is golden brown.
Step 6
Add the cooked crispy chicken to a bowl and toss with the remaining ½ of the teriyaki glaze. *See below for the baked option.
Step 7
While the chicken and rice are cooking, make the spicy mayo. Combine the ingredients in a small bowl.
Step 8
Whisk well. Keep in the fridge until ready to serve.
Assemble your rice bowls: add some sushi rice, chicken, cucumbers, pickled onions, edamame, pineapple, and carrots to a bowl. Drizzle with some of the spicy mayo and garnish with sesame seeds. Enjoy!
Expert Tips & Substitutions
- Oven-baked method for chicken: Preheat oven to 425. Add the marinated chicken pieces to a baking sheet in a single layer. Bake for 18-20 minutes, tossing halfway through. Add the remaining sauce and toss to coat.
- Coconut aminos: I use coconut aminos instead of soy sauce because soy sauce is not gluten-free. Feel free to substitute Tamari or another gluten-free soy sauce if desired. It may be a bit more salty if you do not use coconut aminos.
- Rice: Sushi rice is customary in most poke bowl recipes. However, you can substitute brown rice, cauliflower rice, quinoa, or zucchini noodles if desired.
Serving Tips
Assemble your chicken poke bowls by adding sushi rice to your bowl. Then, add the teriyaki chicken to the top of the rice. Next, add your fresh toppings: cucumbers, pickled onions, edamame, pineapple, and carrots. Drizzle with some spicy mayo and garnish with sesame seeds. Enjoy!
Storage Tips
Store leftover chicken, rice, and toppings in an airtight container in the refrigerator for up to 3-4 days. I recommend storing the ingredients separately, then reheating and assembling your chicken poke bowls with desired toppings.
This is also a great recipe for meal-prepping. Store the rice and chicken in individual meal prep containers, with a side container of spicy mayo and your favorite toppings.
Recipe FAQs
A poke bowl typically consists of a base (like rice or greens), protein (usually raw or marinated fish), sauce (such as soy sauce or spicy mayo), toppings (like avocado, cucumber, and seaweed salad), and garnishes such as green onions/scallions and cilantro. In this chicken poke bowl recipe, we swap the fish for a delicious teriyaki chicken!
More Delicious Bowl Recipes
Veggie Burrito Bowls with Avocado Crema
Chicken Philly Cheesesteak Meal Prep Bowls
Easy Teriyaki Chicken Poke Bowls with Spicy Mayo
Ingredients
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 tbsp avocado oil
Teriyaki Glaze
- ¾ cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp hot honey, or regular honey
- ½ tsp salt
- 2 tsp arrowroot powder
Sushi Rice (can also use regular rice of choice)
- 1 cup sushi rice, uncooked
- 1.5 cups water, (or amount used in package directions)
- 1.5 tsp rice vinegar
- ½ tsp granulated sugar
- ½ tsp salt
Spicy Mayo
- ½ cup mayo, or plain Greek yogurt
- 2 tbsp hot sauce
- 1 tsp coconut aminos
- ½ tsp rice vinegar
- ¼ tsp salt
Toppings
- Pickled onions
- diced cucumbers
- steamed shelled edamame, I buy this in the freezer section
- matchstick carrots
- pineapple chunks
- sesame seeds
Instructions
- Make the sushi rice: Rinse the rice using a fine mesh strainer. Combine the rinsed rice and water in a pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and cover. Let the rice cook on low heat for 16-18 minutes. Stir in the rice vinegar, sugar, and salt. Set aside.
- Meanwhile, combine all of the teriyaki sauce ingredients in a medium sauce pan. Bring to a boil while whisking constantly over medium heat. It should thicken quickly. Remove from heat.
- Add the cubed chicken to a bowl along with 1 tbsp oil. Pour HALF the teriyaki sauce over top and set the remaining sauce aside. Toss to coat the chicken.
- Preheat your air fryer to 375 for 3 minutes and spray the basket with cooking oil. Add the marinated cubed chicken to the air fryer. Cook for 11-13 minutes, tossing every few minutes, until the internal temp of the chicken reaches 165 degrees. Add the cooked chicken to a bowl and toss with the remaining ½ of the teriyaki glaze. *See below for baked option.
- While the chicken and rice are cooking, make the spicy mayo. Combine the ingredients in a bowl and whisk well. Keep in the fridge until ready to serve.
- Assemble your bowls: add some sushi rice, chicken, cucumbers, pickled onions, edamame, pineapple, and carrots to a bowl. Drizzle with some of the spicy mayo and top with sesame seeds. Enjoy!
Notes
Expert Tips & Substitutions
- Oven-baked method for chicken: Preheat oven to 425. Add the marinated chicken pieces to a baking sheet in a single layer. Bake for 18-20 minutes, tossing halfway through. Add the remaining sauce and toss to coat.
- I use coconut aminos instead of soy sauce because soy sauce is not gluten-free. Feel free to substitute Tamari or another gluten-free soy sauce if desired.
- Sushi rice is customary in most poke bowl recipes. However, you can substitute brown rice, cauliflower rice, quinoa, or zucchini noodles if desired.
- For a lower fat option, use non-fat or low-fat Greek yogurt!
Serving Tips
Assemble your chicken poke bowls by adding sushi rice to your bowl. Then, add the teriyaki chicken to the top of the rice. Next, add your fresh toppings: cucumbers, pickled onions, edamame, pineapple, and carrots. Drizzle with some spicy mayo and garnish with sesame seeds. Enjoy!Storage Tips
Store leftover chicken, rice, and toppings in an airtight container in the refrigerator for up to 3-4 days. I recommend storing the ingredients separately, then reheating and assembling your chicken poke bowls with desired toppings. This is also a great recipe for meal-prepping. Store the rice and chicken in individual meal prep containers, with a side container of spicy mayo and your favorite toppings.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I added a splash of lime. The whole family loved it!
10/10 no notes! Soo good!
Meal prepped this recipe for my lunches this week. Generally made the recipe per instructions but substituted soy free ponzu for half the coconut aminos in the teriyaki sauce. I also added sliced radishes to the bowl for extra veggies. It was great and I’d make it again for my family. I gave one soy free family member so might switch out the edamame for sugar snap peas or zucchini.
My family loved this!
My family loved this!
This is so light and fresh. Love it.
Thank you for sharing this recipe
Thanks Kate!
This recipe was absolutely delicious and so easy to make. Definitely adding it into the rotation
Thanks Nessa!