Description
A flavorful and easy poke bowl featuring tender teriyaki chicken, rice, and fresh toppings, perfect for lunch or dinner.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 cups cooked white rice
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/2 cup shelled edamame
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. In a separate small bowl, mix cornstarch with water and set aside.
- Heat olive oil in a large skillet over medium high heat. Season the chicken pieces with salt and black pepper.
- Add the chicken to the skillet in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
- Pour the teriyaki sauce into the skillet and bring to a simmer.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats the chicken in a glossy glaze.
- Divide the cooked rice evenly among serving bowls.
- Arrange the teriyaki chicken, cucumber, shredded carrots, avocado slices, and edamame over the rice.
- Sprinkle with sesame seeds and sliced green onions.
- Serve immediately while the chicken is warm.
Notes
- Cook the chicken in a single layer for proper browning before adding the sauce.
- Cook chicken to a safe minimum internal temperature of 165 degrees Fahrenheit.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired