Teriyaki Chicken Poke Bowl

Ingredients

• 16 oz Boneless, skinless chicken thighs(170g)
• 22 tablespoon Soy sauce(30g)
• 31 tablespoon Mirin(15g)
• 41 tablespoon Cooking sake(15g)
• 51 teaspoon Brown sugar(4g)
• 61 teaspoon Fresh ginger, grated(5g)
• 71 clove Garlic, minced(5g)
• 81 teaspoon Cornstarch(3g)
• 91 tablespoon Water(15g)
• 101 cup Cooked sushi rice(150g)
• 110.5 small Cucumber, sliced(50g)
• 120.5 medium Avocado, sliced(75g)
• 130.25 cup Edamame, shelled(35g)
• 140.25 cup Shredded carrots(25g)
• 151 Green onions, chopped(10g)
• 160.5 teaspoon Sesame seeds(2g)
• 171 tablespoon Mayonnaise(15g)
• 181 teaspoon Sriracha(5g)

Instructions

1. 1Prep Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, cooking sake, brown sugar, grated ginger, and minced garlic. In a separate tiny bowl, mix cornstarch with 1 tablespoon water to create a slurry.
2. 2Cook Teriyaki Chicken: Pat chicken thighs dry. Heat a medium skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 5-7 minutes. Pour the prepared teriyaki sauce over the chicken, bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken, about 1-2 minutes. Remove chicken and slice into bite-sized pieces.
3. 3Prep Veggies & Rice: Cook sushi rice according to package directions if not already done. Thinly slice the cucumber and avocado. Cook shelled edamame if frozen. Shred carrots if not pre-shredded. Chop green onions.
4. 4Make Spicy Mayo: In a small bowl, whisk together mayonnaise and sriracha until well combined.
5. 5Assemble Your Bowl: Place cooked sushi rice as the base in a bowl. Arrange sliced teriyaki chicken, cucumber, avocado, edamame, and shredded carrots artfully on top of the rice.
6. 6Finish & Serve: Drizzle the spicy mayo over the bowl. Garnish with chopped green onions and sesame seeds. Serve immediately.