Teriyaki Chicken Poke Bowls combine the best of Hawaiian and Japanese-inspired flavors into one fresh, colorful, and nourishing meal. While traditional poke bowls focus on marinated raw fish, this variation uses tender chicken glazed in sweet and savory teriyaki sauce, served over a bed of fluffy rice and topped with crunchy vegetables, creamy avocado, sesame seeds, and a drizzle of spicy mayo or extra sauce. The result is a bowl that’s hearty yet refreshing, satisfying your cravings for takeout flavors while remaining healthy and easy to prepare at home.
What makes Teriyaki Chicken Poke Bowls so appealing is their versatility. You can customize the toppings with seasonal vegetables, edamame, seaweed salad, or pickled ginger, tailoring each bowl to your taste preferences or dietary goals. The teriyaki chicken itself is quick to cook, making this recipe perfect for busy weekdays, meal prep, or impressive lunches when hosting friends or family who love vibrant, Asian-inspired meals.
In this recipe guide, you’ll learn step by step how to make juicy teriyaki chicken, assemble a beautiful poke bowl with balanced flavors and textures, and create a meal that is both nourishing and visually stunning – the kind of dish that instantly brightens your day and fuels your body with wholesome goodness.
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Best Time to Eat and What to Serve It With
Best time to eat:
Teriyaki Chicken Poke Bowls are perfect for a quick, healthy lunch or light dinner, especially during warmer months when you crave fresh vegetables and rice-based meals that don’t feel heavy.
Perfect pairings:
Side: Serve with a small bowl of miso soup or seaweed salad to enhance the Japanese flavors and provide a comforting warm side.
Drink: Pair with iced green tea or a light sparkling water with lemon for a refreshing meal combination.
Dessert: Finish with a light, fresh dessert like sliced mango, pineapple, or a fruit salad with a drizzle of lime and mint for a tropical touch.
Teriyaki Chicken Poke Bowls aren’t just a meal; they’re a delicious fusion experience that brings together the flavors of Japan and Hawaii in a dish that is as beautiful as it is satisfying.
Some purists argue that calling this dish a “poke bowl” is misleading since poke traditionally refers to raw, marinated fish. However, food culture constantly evolves, and fusion dishes like this one reflect how global flavors adapt to modern preferences. The teriyaki chicken version celebrates the concept of poke fresh, balanced, customizable eating while making it accessible to those who prefer cooked protein.
Others criticize the growing popularity of poke bowls outside Hawaii, claiming it dilutes the cultural authenticity of the original dish. But food, at its best, connects people. By embracing diverse influences while honoring the roots of the cuisine, dishes like this help introduce traditional ideas to wider audiences.
The debate ultimately raises an important question about culinary ownership versus inspiration. When prepared with respect and understanding, creative adaptations don’t erase culture they expand appreciation for it. The teriyaki chicken poke bowl is proof that healthy eating can be both rooted in tradition and open to reinvention.
How to Make Teriyaki Chicken Poke Bowls
Teriyaki Chicken Poke Bowls Recipe Ingredients
For the Teriyaki Chicken:
2 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For the Poke Bowl:
2 cups cooked jasmine or sushi rice
1 avocado, sliced
1 cup edamame, shelled and cooked
1 cucumber, thinly sliced
1 carrot, julienned
1/2 cup shredded red cabbage
2 green onions, chopped
1 tablespoon sesame seeds
Fresh cilantro, chopped (optional)
Pickled ginger (optional)
For the Sauce and Garnishes:
Soy sauce or tamari for drizzling
Sriracha or spicy mayo (optional)
Lime wedges
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Step By Step How to Make Teriyaki Chicken Poke Bowls
Prepare the Teriyaki Chicken
In a bowl, whisk together the soy sauce, mirin, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably 2 hours.
Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill or cook in the skillet for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Make the Teriyaki Sauce
While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes. If you prefer a thicker sauce, add the cornstarch mixture and cook until the sauce thickens, about 2 more minutes. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
Assemble the Poke Bowls
Cook the rice according to the package instructions. Once cooked, let it cool slightly and fluff with a fork. While the rice is cooking, prepare the vegetables: slice the avocado, thinly slice the cucumber, julienne the carrot, shred the red cabbage, and chop the green onions.
Divide the cooked rice among 4 bowls. Arrange the sliced teriyaki chicken, avocado, edamame, cucumber, carrot, and shredded cabbage on top of the rice. Drizzle the teriyaki sauce over the chicken and vegetables.
Sprinkle with sesame seeds, chopped green onions, and fresh cilantro if desired. Serve with soy sauce or tamari for extra seasoning, and add sriracha or spicy mayo for a kick. Garnish with lime wedges and pickled ginger if desired.
Tips To Make Teriyaki Chicken Poke Bowls
For best results, marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat. Feel free to add or substitute vegetables based on your preference. Radishes, bell peppers, or spinach can be great additions.
While jasmine or sushi rice are traditional, you can also use brown rice, quinoa, or cauliflower rice for a healthier option. These bowls are great for meal prep. Store the ingredients separately and assemble just before eating to keep everything fresh.
How Many Calories Have Teriyaki Chicken Poke Bowls
Chicken (2 breasts): Approximately 400 calories
Soy Sauce (1/4 cup): Approximately 50 calories
Mirin (1/4 cup): Approximately 100 calories
Honey (2 tablespoons): Approximately 120 calories
Sesame Oil (1 tablespoon): Approximately 120 calories
Rice (2 cups cooked): Approximately 400 calories
Avocado (1 whole): Approximately 240 calories
Edamame (1 cup): Approximately 190 calories
Cucumber (1 whole): Approximately 15 calories
Carrot (1 large): Approximately 30 calories
Red Cabbage (1/2 cup): Approximately 15 calories
Green Onions (2): Approximately 10 calories
Sesame Seeds (1 tablespoon): Approximately 52 calories
Total Calories per Serving: Approximately 600-700 calories.
Origin and History
Poke bowls originated in Hawaii as a simple way for fishermen to enjoy freshly caught fish seasoned lightly and eaten over rice. The word poke means “to slice” in Hawaiian, reflecting the dish’s focus on clean cuts and fresh ingredients rather than elaborate preparation.
As Hawaii’s food culture evolved, poke absorbed influences from Japanese, Chinese, and Korean cuisines. Soy sauce, sesame oil, and rice became common components, creating a fusion that balanced freshness with umami.
Teriyaki, on the other hand, comes from Japan, where it refers to a cooking technique involving grilling or broiling food with a glossy soy-based glaze. Traditional teriyaki emphasized restraint and shine rather than sweetness.
The modern teriyaki chicken poke bowl is a contemporary adaptation that blends Hawaiian structure with Japanese flavor and Western health-conscious modifications. While not traditional, it reflects how global food traditions evolve through practicality and preference.
One major misconception is that poke bowls must include raw fish to be authentic. In reality, poke has always adapted to availability and context, and cooked proteins have long been part of modern variations.
Another controversy surrounds teriyaki sauce itself. Many commercial versions are loaded with sugar, leading people to assume teriyaki cannot be healthy. This overlooks the possibility of controlling ingredients at home.
There is also debate over whether bowls marketed as healthy truly are. Oversized portions, heavy sauces, and refined carbohydrates often undermine good intentions.
Finally, purists argue that poke bowls outside Hawaii dilute tradition. While this concern is valid, it ignores how food cultures naturally adapt when they travel, especially when balanced with respect for original principles.
How Long You Take to Prepare
Preparation time for teriyaki chicken poke bowls is relatively short when ingredients are planned in advance. Cooking the chicken takes the most time, but even that can be completed in under 15 minutes.
Making a healthier teriyaki sauce at home adds a few extra minutes but allows full control over sweetness and sodium. This step significantly improves both flavor and nutritional balance.
Grains and vegetables can be prepared simultaneously, streamlining the process. Rice, quinoa, or mixed greens form the base and require minimal attention once cooking begins.
From start to finish, the entire bowl can be assembled in about 30 minutes, making it practical for weeknights without sacrificing quality.
Serving Suggestions
Base: Use warm jasmine rice, sushi rice, or quinoa for a hearty foundation. For a lighter version, try mixed greens or cauliflower rice.
Protein: Marinate chicken in teriyaki sauce for at least 30 minutes before grilling or pan-searing. Slice thinly before serving.
Toppings: Add shredded carrots, cucumber ribbons, edamame, sliced avocado, and radish for color and crunch.
Garnish: Sprinkle toasted sesame seeds, scallions, and a drizzle of sriracha mayo or extra teriyaki glaze on top.
Meal prep tip: Store each component separately and assemble just before eating to maintain freshness and texture.
Extra flavor boost: Add pickled ginger or a touch of chili oil for a flavorful twist.
Final Thoughts
Healthy eating doesn’t have to mean sacrificing flavor or satisfaction. This teriyaki chicken poke bowl is a perfect example of how nutritious ingredients can come together to create something comforting, colorful, and crave-worthy. It’s balanced, fresh, and simple enough to make any night of the week.
What makes this bowl truly special is its versatility. You can swap ingredients based on what’s in season or what you already have in your fridge. From quinoa to brown rice, grilled tofu to shrimp, this bowl can adapt endlessly without losing its wholesome appeal.
In the end, a great poke bowl is about harmony the right mix of texture, temperature, and taste. When you take the time to prepare it thoughtfully, every bite delivers the joy of homemade food that feels both nourishing and indulgent.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.