Easy Teriyaki Chicken Poke Bowls with Spicy Mayo
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!
Servings: 4 bowls
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
Calories: 671kcal | Carbohydrates: 52g | Protein: 40g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 2327mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 2mg