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Home Teriyaki kip pokebowl

Quick Healthy Chicken Asian Summer Pokebowl Meal prep

The pokebowl is no longer a trend. It's a way of eating that just works: quick to prepare, nutritious and endlessly adaptable. In this recipe the chicken is marinated in a sweet teriyaki sauce and combined with rice, crunchy vegetables and a sesame dressing that ties everything together. Serve it all in beautiful poke bowl bowls and you'll have a meal that also looks fantastic on the table.

x_ckl_recipe_markerTeriyaki chicken pokebowl A hearty pokebowl with juicy teriyaki chicken, rice, fresh vegetables and a creamy sesame dressing. This recipe is quick, tasty and easy to adapt to your preferences. How to make a teriyaki chicken pokebowl? Main course Hawaiian/Asian 2 servings 20 min 2 min 50 min

In a bowl, mix the soy sauce, honey, sesame oil, garlic and ground ginger. Add the chicken breasts and let them marinate for at least 15 minutes.
Cook the rice according to the package instructions. Let it cool slightly, then stir in one tablespoon of rice vinegar for extra flavor.
Heat a splash of sunflower oil in a skillet over medium heat. Fry the marinated chicken breasts 5 to 6 minutes per side until cooked through and lightly caramelized. Let them rest for 2 minutes, then slice.
Meanwhile make the sesame dressing: mix the tahini, rice vinegar, soy sauce, honey and a little water until you have a smooth, creamy sauce. Add water, a tablespoon at a time, until you reach the desired consistency.
Slice the cucumber into half-moons, cut the carrot into thin strips, slice the avocado and halve the cherry tomatoes.
Divide the rice between the bowls. Arrange the sliced chicken and all the vegetables neatly beside it. Drizzle the sesame dressing over and garnish with sesame seeds, spring onions and, if desired, a sprig of cilantro.
Serve immediately and enjoy!

Quick Healthy Chicken Asian Summer Pokebowl Meal prep 2 chicken breasts 3 tbsp soy sauce (for the marinade) 1.5 tbsp honey (for the marinade) 1 tsp sesame oil 1 garlic clove, crushed 0.5 tsp ground ginger 300 g jasmine or sushi rice 1 tbsp rice vinegar (for the rice) 1 cucumber 1 carrot 1 avocado 150 g cherry tomatoes 2 tbsp tahini 1 tbsp rice vinegar (for the dressing) 1 tbsp soy sauce (for the dressing) 1 tsp honey (for the dressing) 2 to 4 tbsp water Sesame seeds, to taste 2 spring onions, sliced Fresh cilantro (optional) Sunflower oil for frying Skillet Saucepan Mixing bowl Cutting board Sharp knife Poke bowl bowls Mixing Bowl mixing-bowl Chopping Board chopping-board Knives knives Poke Bowl Bowls poke-bowl-bowls ASA Selection bowl Poke Bowl Cauliflower ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Mangosteen ø 18 cm / 800 ml Asa Selection ["bowl"] ASA Selection bowl Poke Bowl Quinoa ø 18 cm / 800 ml Asa Selection ["bowl"] Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Poke Bowl Tuna foodies-poke-bowl-tonijn

Recipe

Teriyaki chicken pokebowl

A hearty pokebowl with juicy teriyaki chicken, rice, fresh vegetables and a creamy sesame dressing. This recipe is quick, tasty and easy to adapt to your preferences.

Course	Main course
Kitchen	Hawaiian/Asian
Servings	2 servings

Preparation time

Preparation time	20 min
Stiffen up min.	2 min
Total	50 min

Equipment

Skillet
Saucepan
Mixing bowl
Cutting board
Sharp knife
Poke bowl bowls

Ingredients

2 chicken breasts
3 tbsp soy sauce (for the marinade)
1.5 tbsp honey (for the marinade)
1 tsp sesame oil
1 garlic clove, crushed
0.5 tsp ground ginger
300 g jasmine or sushi rice
1 tbsp rice vinegar (for the rice)
1 cucumber
1 carrot
1 avocado
150 g cherry tomatoes
2 tbsp tahini
1 tbsp rice vinegar (for the dressing)
1 tbsp soy sauce (for the dressing)
1 tsp honey (for the dressing)
2 to 4 tbsp water
Sesame seeds, to taste
2 spring onions, sliced
Fresh cilantro (optional)
Sunflower oil for frying

How to make a teriyaki chicken pokebowl?

In a bowl, mix the soy sauce, honey, sesame oil, garlic and ground ginger. Add the chicken breasts and let them marinate for at least 15 minutes.
Cook the rice according to the package instructions. Let it cool slightly, then stir in one tablespoon of rice vinegar for extra flavor.
Heat a splash of sunflower oil in a skillet over medium heat. Fry the marinated chicken breasts 5 to 6 minutes per side until cooked through and lightly caramelized. Let them rest for 2 minutes, then slice.
Meanwhile make the sesame dressing: mix the tahini, rice vinegar, soy sauce, honey and a little water until you have a smooth, creamy sauce. Add water, a tablespoon at a time, until you reach the desired consistency.
Slice the cucumber into half-moons, cut the carrot into thin strips, slice the avocado and halve the cherry tomatoes.
Divide the rice between the bowls. Arrange the sliced chicken and all the vegetables neatly beside it. Drizzle the sesame dressing over and garnish with sesame seeds, spring onions and, if desired, a sprig of cilantro.
Serve immediately and enjoy!

Cooking mode Prevents your screen from going to sleep

The great thing about a pokebowl is that you decide what goes in it. No avocado? Add edamame, mango or shredded red cabbage. Want more heat? A drizzle of sriracha over the dressing works wonders. This recipe is a base you can vary endlessly, exactly how you like it.

A good bowl really makes a difference when you put this on the table. Not only practical—because the roomy size gives you plenty of space to arrange everything nicely—but also pleasant to look at while you enjoy your meal. Choose bowls that are dishwasher-safe and suitable for many dishes. Quality you'll see day after day.

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