Teriyaki Chicken Poke Bowl

I make a teriyaki chicken poke bowl at least twice a month, and it’s rarely because I planned ahead. It’s usually a Tuesday, the fridge looks sparse, and I remember there’s chicken breast in the freezer. Twenty five minutes of prep and a broiler later, dinner is done and everyone at my table is happy.

The first time I made a version of this, my son asked if we could “do the sauce bowls again” the next week. That’s how it got its nickname in my house, sauce bowls, even though the real star is the sticky, caramelized teriyaki chicken. I usually start the rice first, then whisk together the glaze while it cooks so nothing sits around getting cold, though some weeks it turns into my ahi tuna poke bowls instead when I want something lighter. My daughter likes to build her own bowl, picking through the pineapple and edamame like she’s assembling a tiny buffet, and honestly, that’s half the appeal for me too. Everyone gets what they want, and I still only dirty a handful of pans. Let’s get into what you’ll need.

Ingredients for Teriyaki Chicken Poke Bowls

Here’s what I use for a full batch, plus a few swaps if your pantry looks different from mine, and if you’d rather swap the protein entirely, my spicy salmon poke bowl uses a similar glaze method.

Sushi Rice

• 2 cups short grain sushi rice
• 2 cups water
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon Morton kosher salt

Teriyaki Chicken

• ½ cup soy sauce
• ¼ cup water
• ¼ cup light brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1″ pieces (add a little more for 4 dinner size portions, no need to adjust the glaze)

Creamy Spicy Mayo Vinaigrette

• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• ⅓ cup mayonnaise
• 1 teaspoon toasted sesame oil
• 2 tablespoons water

Additional Toppings (optional, to taste)

• pickled red onions (I quick-pickle thin red onion slices in equal parts vinegar and water with a pinch of sugar and salt while everything else cooks, but store-bought works fine too)
• 1 cup shelled edamame, steamed
• 1 cup diced fresh pineapple
• 1 Persian cucumber, thinly sliced
• 1 carrot, peeled into ribbons or thinly sliced
• Green onion, sliced, and sesame seeds, for garnish

My go to brand for soy sauce is Kikkoman, it has a rounder flavor than some of the cheaper bottles. Pro tip, grate your ginger and garlic on a microplane instead of mincing. It dissolves right into the glaze instead of leaving little chunks.

Step-by-Step Instructions

In my experience, having the rice and glaze going at the same time is what keeps this whole meal under an hour. Here’s how I put it together.

Sushi Rice

1. For more separated grains, rinse the rice in a fine mesh sieve until the water runs clear. This removes extra starch. Skip this step if you don’t mind stickier rice.
2. Cook the rice in a rice cooker according to the manufacturer’s instructions, or on the stovetop according to package directions, until plump and just tender. While the rice cooks, prepare the teriyaki chicken.
3. Whisk together the rice vinegar, sugar, and salt in a small bowl. Sprinkle evenly over the cooked rice and fold gently to combine.

Teriyaki Chicken

1. Preheat your oven to 400°F.
2. In a small saucepan over medium to medium high heat, whisk together the soy sauce, water, brown sugar, rice vinegar, garlic, ginger, sesame oil, and cornstarch. Cook 2 to 3 minutes until it thickens into a glaze that just coats the back of a spoon. If it gets too thick, add water a tablespoon at a time.
3. Add half the teriyaki sauce to a medium bowl and whisk in the olive oil. Add the cubed chicken and fold until evenly coated.
4. Place the chicken on a foil lined rimmed sheet pan and bake 10 to 15 minutes, until just cooked through. Brush with the reserved teriyaki sauce and broil 2 to 3 minutes, until browned and caramelized. Watch it closely here, it can go from caramelized to burnt in under a minute.

Pro tip: keep your eyes on the pan during the broiler step. Every oven runs a little differently, and this sauce has enough sugar in it to burn fast once it starts browning.

Creamy Spicy Mayo Vinaigrette

1. Whisk together the rice vinegar, lime juice, and sriracha in a small bowl. Add the mayonnaise and sesame oil and whisk to combine. Add water if you want it thinner, and whisk until smooth. Refrigerate until ready to use.

Assemble

1. Divide the rice between four bowls, or fewer if you’re serving smaller portions. Top with the teriyaki chicken, pickled red onions, and your toppings of choice. Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy right away.

What to Serve With Teriyaki Chicken Poke Bowls

This bowl is filling enough on its own, but a couple of small sides round it out nicely, especially if you’re feeding a crowd.

Miso soup: the salty warmth balances the sweetness of the teriyaki glaze and it’s a classic pairing at Japanese restaurants for a reason.

Cucumber salad: a quick vinegar and sesame cucumber salad adds crunch and cools things down if you go heavy on the sriracha mayo.

Seaweed salad: it echoes the poke bowl flavors and adds a briny, slightly chewy texture that plain rice doesn’t have.

Miso soup or a light broth: works especially well in colder months, and it’s the same side I reach for with my restaurant-style salmon poke bowl.

Storage & Serving Tips

Store the rice, chicken, and fresh toppings in separate airtight containers in the fridge for up to 4 days. Keeping everything apart is what keeps the cucumber and pineapple from turning the rice soggy.

To reheat, warm the rice and chicken together in the microwave for 60 to 90 seconds, then add the cold, fresh toppings after. I usually make the spicy mayo fresh each time since it only takes a minute and doesn’t store as well once it’s been drizzled.

This recipe is easy to switch up depending on what’s in your fridge. Swap the chicken for shrimp or tofu, use brown rice or cauliflower rice instead of sushi rice, or wrap the whole thing in a sheet of nori for a handheld version. My family loves turning the leftovers into a wrap for school lunches the next day.

My Favorite Sauces for Teriyaki Chicken Poke Bowls

The teriyaki glaze and spicy mayo cover the basics, but a second sauce on the side gives everyone at the table a way to make their bowl their own. These are the ones I reach for most, based on flavor pairings that show up again and again in poke bowl recipes.

Ponzu sauce: this citrus and soy based sauce adds brightness that cuts through the sweetness of the teriyaki glaze. A splash over the rice wakes the whole bowl up.

Gochujang sesame sauce: blending gochujang with sesame oil and a little soy sauce creates a deeper, slightly sweet heat that works well if your family likes things spicier than my sriracha mayo.

Wasabi mayo: a small spoonful next to the chicken adds a sharp, aromatic kick without overwhelming the rest of the bowl. Start light, it builds fast.

Ginger soy sesame dressing: a simple blend of soy sauce, sesame oil, rice vinegar, and fresh ginger. I keep a jar of this in the fridge because it works on almost anything, not just this bowl.

Coconut ginger sauce: if you want something creamier and a bit tropical, this one pairs nicely with the pineapple already in the bowl.

Conclusion