e Teriyaki Chicken Poke Bowl

🍚 Teriyaki Chicken Poke Bowl

A quick, fresh rice bowl with sticky teriyaki chicken, crunchy veg, edamame and a homemade sauce that feels bright, balanced and a little bit special.

This is one of those meals I keep coming back to when I want something fast but still satisfying. The chicken gets a proper glaze, the toppings bring texture and freshness, and it comes together easily with ingredients you can prep ahead or use straight from the fridge.

Servings

2 servings

Quick Stats

⏱ 25 mins • 💪 High Protein • 🍽 Base: 2 servings

Ingredients

300g chicken thigh
2 tbsp soy sauce
1 tbsp honey
1 tbsp mirin or rice vinegar
1 tsp sesame oil
1 cup cooked rice
1 carrot
1 cup edamame
1 cucumber
1 cup corn
2 spring onions
2 tbsp homemade sauce

Method

Marinate the chicken:
Toss the sliced chicken with soy sauce, honey, mirin or rice vinegar, and sesame oil.
Cook the chicken:
Pan-fry or grill the chicken until sticky and lightly caramelised.
Prep the toppings:
Slice the carrot and cucumber, and portion out the edamame, corn, and spring onion.
Assemble the bowl:
Start with rice, then add the chicken and vegetables. Finish with the sauce and extra spring onion.
Serve:
Eat straight away while the chicken is warm and the veg still crisp.

Key Nutrients & Benefits

Chicken and edamame provide a solid protein hit, while carrot, cucumber, and corn add crunch, fibre and a good mix of vitamins.

Smart Swaps & Variations

Use tofu instead — a great vegetarian option with the same sauce.
Add avocado — extra creaminess and healthy fats.
Swap the sauce — go spicy with chilli crisp or keep it simple with extra soy and sesame.