Teriyaki Chicken Poke Bowl

This Teriyaki Chicken Poke Bowl recipe is the perfect weeknight dinner. What I love about this easy dinner bowls is that everyone can build their own bowl with whatever toppings they have on hand.

Poke bowls are one of my favorite "clean out the fridge" dinners because they're incredibly flexible. The star of this bowl is the teriyaki chicken. A quick marinade gives the chicken tons of flavor, and finishing it with a sticky glaze makes it taste like your favorite takeout order at home.

I've been making variations of these bowls for years, and they're one of my favorite ways to use up leftover vegetables. They're easy to switch up with different proteins, grains, and toppings depending on what needs to be used up.

If you like this dish, you should try my Salmon Poke Bowls,Shrimp Poke Bowl with Easy Sriracha Aioli, or Trader Joe's Poke Bowl

Why You Will Love This Dinner

Easy cooking

The chicken marinates while you prep your toppings, and everything comes together in about 30 minutes.

Healthy Ingredients

Lean chicken breast, fresh vegetables, and customizable toppings make this a balanced meal.

Versatile Meal

Everyone can build their own bowl exactly how they like it.

Ingredients

For the Teriyaki Chicken

Soy Sauce – The base of the teriyaki marinade that provides savory umami flavor.

Brown Sugar – Balances the salty soy sauce and helps create a sticky glaze.

Rice Vinegar – Adds brightness and balances the sweetness.

Sesame Oil – Provides rich, nutty flavor.

Minced Garlic – Adds bold garlic flavor without extra prep.

Minced Ginger – Gives the chicken classic teriyaki flavor.

Chicken Breast – A lean protein that absorbs the marinade beautifully.

Cornstarch – Helps thicken the reserved sauce into a glossy glaze.

For Serving

Cooked Rice – White rice, brown rice, or cauliflower rice all work well.

Cucumber – Adds fresh crunch.

Edamame – A great source of plant-based protein and fiber.

Avocado – Adds healthy fats and creaminess.

Pickled Onions – Brighten the bowl with tangy flavor.

Sesame Seeds – Add crunch and nuttiness.

Sriracha Mayo – Optional, but delicious for extra flavor.

Substitutions and Variations

Use Different Protein

Try shrimp, salmon, tofu, or rotisserie chicken.

Make it Low Carb

Serve over cauliflower rice instead of traditional rice.

Add More Vegetables

Carrots, radishes, cabbage, bell peppers, and snap peas all work well.

Make it Spicy

Add extra sriracha or red pepper flakes to the glaze.

Meal Prep Version

Store the chicken, rice, and toppings separately and assemble throughout the week.

Instructions

1. Make the Marinade

In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger.

2. Reserve Sauce

Set aside about ⅓ of the marinade for the glaze.

3. Marinate Chicken

Add cubed chicken to the remaining marinade and let sit for 15–30 minutes.

4. Cook Chicken

Heat a large skillet over medium-high heat. Cook the chicken until nearly cooked through.

5. Make the Glaze

Whisk cornstarch into the reserved marinade. Pour into the skillet with the chicken and cook for 1–2 minutes until thickened and glossy.

6. Build Your Bowls

Divide rice among bowls. Top with teriyaki chicken, cucumber, edamame, avocado, pickled onions, sesame seeds, and sriracha mayo.

7. Serve

Enjoy immediately.

Tips and Notes

• Reserve the glaze before adding raw chicken to the marinade.
• Don't overcrowd the pan when cooking chicken.
• Prep toppings while the chicken marinates to save time.
• Double the chicken for easy lunches throughout the week.

Recipe FAQs

Can I make this ahead?

Yes! This recipe is excellent for meal prep.

How long does the chicken keep?

Store cooked chicken in the refrigerator for up to 4 days.

Can I freeze the chicken?

Yes. Freeze cooked teriyaki chicken for up to 3 months.

What rice works best?

Jasmine rice, sushi rice, brown rice, or cauliflower rice all work well.

Serving Suggestions

• Serve with extra sriracha mayo
• Add seaweed snacks on the side
• Pair with miso soup
• Top with extra green onions
• Add shredded carrots or radishes

Storage and Reheating Instructions

Storage:

Store chicken, rice, and toppings separately in airtight containers for up to 4 days.

Reheating:

Reheat chicken and rice in the microwave until warmed through.

Tips:

Keep fresh toppings separate until serving for the best texture.

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