Teriyaki chicken pokebowl

Ingredients

• 2chicken breasts
• 3 tbspsoy sauce (for the marinade)
• 1.5 tbsphoney (for the marinade)
• 1 tspsesame oil
• 1garlic clove, crushed
• 0.5 tspground ginger
• 300 gjasmine or sushi rice
• 1 tbsprice vinegar (for the rice)
• 1cucumber
• 1carrot
• 1avocado
• 150 gcherry tomatoes
• 2 tbsptahini
• 1 tbsprice vinegar (for the dressing)
• 1 tbspsoy sauce (for the dressing)
• 1 tsphoney (for the dressing)
• 2 to 4 tbspwater
• to tastesesame seeds
• 2spring onions, sliced
• optionalfresh coriander
• for fryingsunflower oil

Instructions

1. 1

   Marinate the chicken

   Mix the soy sauce, honey, sesame oil, crushed garlic and ground ginger in a bowl. Add the chicken breasts and leave them to marinate for at least 15 minutes.

2. 2

   Cook the rice

   Cook the rice following the packet instructions. Allow it to cool slightly, then stir in 1 tablespoon of rice vinegar.

3. 3

   Fry the chicken

   Heat a splash of sunflower oil in a frying pan over medium heat. Fry the marinated chicken for 5 to 6 minutes on each side, until cooked through and lightly caramelised. Rest it for 2 minutes, then slice.

4. 4

   Mix the dressing

   Stir together the tahini, rice vinegar, soy sauce and honey with a little water until smooth and creamy. Add water 1 tablespoon at a time until it reaches your preferred consistency.

5. 5

   Prepare the vegetables

   Cut the cucumber into half-moons, the carrot into thin strips and the avocado into slices. Halve the cherry tomatoes.

6. 6

   Assemble the bowls

   Divide the rice between the bowls. Arrange the sliced chicken and vegetables beside it, then drizzle over the sesame dressing. Finish with sesame seeds, spring onions and, if using, fresh coriander.

7. 7

   Serve straight away

   Serve immediately.

What is a teriyaki chicken poké bowl?

Poké is a Hawaiian dish traditionally built around seasoned fish, while bowls inspired by it often bring together rice, fresh toppings and a sauce. This version uses teriyaki-style chicken for a cooked, savoury-sweet centre.

The combination works because warm rice and lightly caramelised chicken sit alongside cool, crisp vegetables, creamy avocado and a tangy tahini dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1170 calories, 65g protein, 145g carbs, 35g fat.

Rice provides most of the carbohydrates, while chicken supplies much of the protein. Avocado, tahini, sesame oil and frying oil contribute most of the fat. For a more balanced plate, add extra cucumber or carrot alongside the bowl.

The marinade and chicken

Soy, honey, sesame oil, garlic and ginger give the chicken its salty, sweet and aromatic flavour. Even the minimum 15-minute rest gives the surface time to take on the marinade.

Cook the chicken in a single layer over medium heat, turning it after 5 to 6 minutes. Resting it for 2 minutes before slicing helps keep the pieces juicy.

Getting the rice right

Jasmine rice gives the bowl a fragrant, separate-grain base; sushi rice is a stickier alternative. Follow the packet instructions, as cooking times and water amounts vary by rice type.

Rice vinegar adds a bright, gentle tang. Stir it in once the rice has cooled slightly so it seasons the grains without making them overly wet.

A smooth sesame dressing

Tahini can look thick when first mixed with vinegar and soy sauce. Add the water gradually, a tablespoon at a time, and keep stirring until the dressing turns creamy.

Stop when it is easy to drizzle but still coats the back of a spoon. The full 4 tablespoons may not be needed.

Fresh toppings and texture

Cucumber and carrot bring crunch, while avocado adds softness and cherry tomatoes contribute a juicy, fresh note. Cut the carrot into thin strips so it is easy to eat with the other toppings.

Arrange the ingredients in separate sections for a bowl-style presentation, or toss them together if you prefer each bite to have a little of everything.

Serving the bowls

Divide the rice between two bowls and arrange the chicken and vegetables around it, then finish with dressing and toppings. Spring onions and sesame seeds add a fresh, nutty finish; coriander is optional.

Serve as soon as the bowls are assembled so the vegetables stay crisp and the avocado stays fresh.

Recipe notes & tips

• If time allows, marinate the chicken for longer than the minimum 15 minutes.
• Slice the vegetables while the rice cooks to make assembly quicker.
• Add dressing water a tablespoon at a time, since tahini brands can vary in thickness.
• Let the chicken rest for the full 2 minutes before slicing.
• Keep the toppings in separate sections if you want the bowls to look neatly arranged.

Variations

• Use brown rice: Cook it according to its packet instructions for a nuttier base.
• Swap the vegetables: Use sliced radishes or shredded cabbage in place of cucumber or carrot.
• Add chilli: Stir a little chilli sauce into the dressing for a spicy edge.
• Make it vegetarian: Replace the chicken with pan-fried tofu.
• Boost the greens: Add edamame or a handful of spinach to the bowls.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; cook it in batches if the pan is small.
• Guessing the chicken is cooked: Check that the thickest part is cooked through before slicing.
• Adding all the water at once: The dressing can become too thin; add it gradually.
• Overcooking the chicken: Start checking at 5 minutes per side and remove it once cooked through.
• Mixing vinegar into piping-hot rice: Let the rice cool slightly first for a better texture.

How to store

Store leftover rice, chicken and vegetables in separate airtight containers in the fridge and use within 2 days. Reheat the chicken and rice until hot, then add the fresh vegetables and dressing just before serving; avocado is best cut fresh.

Frequently asked questions