Name: Teriyaki chicken poke bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 tbsp teriyaki sauce; 1 tsp canola oil; 2 oz English cucumber, thinly sliced; 1 oz radishes, thinly sliced; 1 green onion, thinly sliced; 1 tsp rice vinegar; 3/4 tsp sesame seeds

Nutrition

Per serving

461 calories

Protein: 47g; 41% of calories
Carbs: 46g; 40% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 15 min

In a small bowl, toss the sliced cucumber and radishes with the rice vinegar and a tiny pinch of the salt. Let the vegetables rest for 5 minutes while you start the rice.
In a small saucepan, combine the jasmine rice, water, and the rest of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4 minutes. Flip the pieces and cook for 3 to 4 minutes more until golden and no longer pink inside. Done when opaque in the center, 165°F.
Pour the teriyaki sauce into the skillet. Toss to coat and simmer for 1 minute until the sauce thickens and glazes the meat. Fluff the rice and place it in a bowl. Drain the vegetables and arrange them over the rice. Top with the chicken, green onion, and sesame seeds.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes