My easy chicken teriyaki poke bowls feature tender, sautéed chicken glazed in a homemade teriyaki-style sauce, served with crisp vegetables over steamed rice. This one-pan meal is fast to prepare and adapts well to whatever fresh produce you have on hand—perfect for weeknight dinners or meal prep.
I enjoy recreating favorite Asian takeout flavors at home, such as chicken lettuce wraps, bourbon-style chicken, and baked salmon sushi cups. These chicken poke bowls have quickly become a favorite because the chicken is coated with just enough sauce and is sautéed rather than deep-fried, keeping the texture light and the flavors bright. They’re forgiving — mix and match vegetables from your fridge and the dish will still taste great — and they hold up well for leftovers, so they’re ideal for meal planning. Coworkers often ask where I ordered them from!
Ingredient Notes and Shopping Tips
- Soy sauce: Use low-sodium soy sauce if you want to reduce salt, or choose tamari to make the recipe gluten-free.
- Rice vinegar: Pick unseasoned rice vinegar — seasoned varieties often contain added salt and sugar that change the balance of the sauce.
- Sesame oil: Toasted sesame oil adds a deeper, nutty finish; use regular sesame oil if that’s what you have.
- Rice: Short-grain white rice or jasmine rice work best here. Their slight stickiness helps the rice hold together and soak up the sauce nicely.
- Cucumbers: English or Persian cucumbers are ideal because they contain less water, which helps prevent your bowl from getting soggy.
Krystle’s Tips: Steal My Culinary School Secrets
- Cut the chicken evenly: Aim for 1–2 inch pieces so everything cooks at the same rate. Chilling the breasts for 10–15 minutes makes slicing easier and more precise.
- Watch the temperature: Remove the chicken from heat as soon as it reaches 165°F (74°C) to keep it juicy — overcooking makes chicken dry and rubbery.
- Rinse the rice: Rinsing removes excess surface starch and prevents the cooked rice from becoming gummy or clumpy.
FAQ
Yes. Thighs are often juicier and more forgiving with heat, which can help prevent overcooking.
Absolutely. Store-bought sauce works in a pinch, though many homemade versions let you control sweetness and salt levels better.
More Asian Takeout Fakeout
If you like these flavors, try making similar copycat recipes at home: Chicken Wonton Tacos, Shrimp Fried Rice, and Bang Bang Shrimp. These dishes bring takeout-style flavors to your kitchen without the wait.
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📖 Recipe
Chicken Teriyaki Poke Bowls
Ingredients
For the Chicken
- 2 Chicken breasts, diced
- ½ cup Soy sauce
- 4 tablespoons Honey (or brown sugar)
- 2 tablespoons Rice vinegar
- 2 teaspoons Sesame oil
- 2 cloves Garlic, minced
- 2 teaspoons Cornstarch (added later)
For the Bowl
- 2 cups White rice or jasmine, rinsed
- 1 cup Cucumber, thinly sliced
- 1 cup Shredded carrots
- 1 Red onion, thinly sliced
- Extra teriyaki sauce, sesame seeds, hot sauce, or spicy mayo, for serving (optional)
Instructions
- In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, and minced garlic until the sugar dissolves.
- Place the diced chicken in a zip-top bag or shallow dish and pour in half of the marinade. Refrigerate for at least 30 minutes, or up to 8 hours, to develop flavor.
- When ready to cook, heat a large skillet over medium-high heat. Add the marinated chicken (discarding the used marinade) and sauté for about 3–4 minutes until the pieces start to brown.
- Pour the remaining half of the marinade into the skillet with the chicken. Stir in the cornstarch and continue cooking for 2–3 minutes, allowing the sauce to thicken and coat the chicken.
- Meanwhile, cook the rinsed rice according to the package directions.
- To assemble, divide the rice among bowls. Top each bowl with teriyaki chicken, sliced cucumber, shredded carrots, and red onion. Drizzle with extra sauce if desired and finish with sesame seeds, hot sauce, or spicy mayo to taste.
Nutrition
Per serving: Calories: 600 kcal | Carbohydrates: 70 g | Protein: 57 g | Fat: 9 g | Saturated Fat: 2 g | Sodium: 1941 mg | Fiber: 4 g | Sugar: 19 g