Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tbsp fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 cups cooked rice or quinoa (for serving)
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 1 avocado, sliced
Instructions
- Cut chicken breasts into bite-sized chunks for even cooking.
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and rice vinegar to make the marinade.
- Add chicken to the marinade and let it soak for at least 30 minutes.
- Heat oil in a skillet over medium-high heat and cook the marinated chicken until golden brown (7-10 minutes).
- Assemble bowls by layering cooked rice or quinoa with chicken, cucumber, carrots, and avocado.
- Drizzle extra teriyaki sauce over the top before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg
Keywords: Experiment with seasonal vegetables to customize your poke bowls. Add toppings like sesame seeds or green onions for added texture. Prepare chicken ahead of time and store it separately from other ingredients for meal prep convenience.