These Healthy Teriyaki Chicken Poke Bowls make for an easy weeknight dinner! This dish can be ready in less than 30 minutes and is something the whole family will enjoy. The flavorful sushi rice and delicious teriyaki marinated chicken topped off with our favorite toppings will keep you coming back for more! While this is a go to weeknight dinner because it is so simple, it is also something you can prep in advance.
I love anything that you can just throw together in a bowl. If you like bowls like I do, you should check out my other bowls on my website like my Deconstructed Burger Bowls,Sloppy Joe Bowls, My Shredded Lamb Bowls and Gluten Free Egg Roll in a Bowl. This delicious poke bowl has become a staple in our home. You can even make it with marinated fish if you prefer fish over chicken!
Why I Love This Recipe
- This recipe is naturally dairy free, gluten free, paleo, nut free, egg free, paleo and Whole30 Friendly.
- These quick teriyaki chicken bowls can be on the table within 30 minutes.
- You can eat this recipe multiple ways with so many different fixings. We like eating it with cauliflower rice, edamame beans, pineapple, sesame seeds and a bunch of other delicious things.
- This recipe tastes great fresh but can also be meal prepped and made in advance.
- We make this dish on my local meal prep menu. We deliver ready to eat meals all over Western PA. You can get this dish delivered right to your door. Be sure to get more info about my meal prep company by visiting my Meal Prep page on my blog.
- While you can serve this recipe with rice and make it like a sushi bowl or deconstructed sushi, you can also eat it with Sweet Potatoes.
Recipe Ingredients
- Chicken– I prefer chicken breasts for this recipe but you can also use chicken thighs. Just be sure they are trimmed if you use the thighs because they have more fat. Be sure the chicken is cut into 1 inch cubes.
- Sugar snap peas-They add the perfect crunch to this recipe.
- Yellow onions– Do not sub this recipe with purple onions. The yellow onions add to the sweetness of the dish! I like my onions to be cut longways in this recipe.
- Zucchini– I leave the skin on. Be sure the zucchini is well washed. I like to slice it and cut it into half moons.
- Garlic powder & salt and pepper-This is used to season the chicken and vegetables.
- Coconut aminos-This is a staple in my house! Since I am soy and gluten free, coconut aminos is our go to soy sauce alternative. You can also use gluten free soy sauce.
- Ginger– In my personal option, the ginger adds a nice sweet “kick.” I like freshly grated. I use a lemon zester to grate my ginger.
- Lime– The lime adds more flavor to the sauce. If you like the added citrus, you can add the whole lime. I liked the taste of the half of the lime.
- Garlic-This helps enhance the flavor.
- Sesame oil-Sesame oil helps enhance the Hawaiian flavors in this dish.
- Sesame seeds– Add the perfect bit of added texture on top!
Fresh toppings ideas
- Micro greens
- Shredded red cabbage
- Green onions
Substitutions and Variations
- Fresh fish-You can use fresh fish in place of the chicken in this recipe. You can make a salmon poke bowl with shredded salmon or you can even use something like tuna.
- Chicken-You can make your own chicken but if you want to make it easier for yourself, you can also use rotisserie chicken, leftover chicken from another recipe, or even store bought cubed chicken.
- Rice-You can also use brown rice or cauliflower rice in this recipe. I like cauliflower rice for a lower carb option.
- Egg-If you are a protein lover like me, you can even add some hard boiled eggs on top for additional protein.
Tips and Tricks
Recipe FAQ
This recipe can last for up to 5 days in the fridge in an airtight container. I do suggest keeping the fresh ingredients separate prior to serving, things like pineapple or microgreens will be best added fresh on top. I will say if you want this to be as fresh a possible because you love the fresh flavor like I do, be sure to eat it earlier in the week!
Other Gluten Free Chicken Recipes You Will Love
Paleo Chicken Teriyaki Bowl
Equipment
- frying pan
- mixing bowls
- cutting boards
- sharp knife
Ingredients
For the stir fry:
- 10 ounces sugar snap peas If doing AIP swap for 2 cups of broccoli florets
- 1.5 pounds chicken breast cut into 1 inch cubes
- 1 whole zucchini cut into half moons
- 1 whole yellow onion chopped
- 1/4 tsp garlic powder
- 1/4 tsp pink sea salt
- 2 tbsp ghee divided into 2
For the sauce:
- 3 dates pitted
- 1/4 cup warm water
- 1/4 cup coconut aminos
- 2 tbsp apple cider vinegar
- 2 tsp sesame oil swap avocado oil for AIP
- 3 cloves garlic minced
- 1/2 tsp dried ginger
- 1 tsp arrowroot or tapioca
Instructions
For the sauce:
- Mix all in a bowl and set aside.
For the stir fry:
- Chop up the chicken into bite size pieces. Make sure these pieces are around 1/2 inch cubes. (the smaller you cut your veggies and meat, the more you can fit on your fork. Which means more flavor in every bite!)
- Place the chicken in a bowl and season with the sea salt and garlic powder. Set the bowl aside.
- Wash the zucchini and cut in half longways, then cut into 5-7 strips. See the picture above. This is the best way to cut zucchini in small pieces fast!
- Dice up the yellow onion, or cut into long strips.
- Wash the sugar snap peas.
- Place one tbsp of extra virgin olive oil into a non-stick pan. Add the onions and sauté for 4 minutes.
- After the 4 minutes is up add the zucchini and sugar snap peas.
- Mix the veggies every few minutes but keep the lid on in between. This will allow the veggies to steam too! You do not want to cook the veggies too long, or they will lose their crunch.
- Once the veggies are done, set them aside in a bowl.
- Using the same pan, add the remaining 1 tbsp of olive oil to the pan and add the chicken in a single layer.
- Constantly flip the chicken for 4 minutes.
- Once the 4 minutes is up add the teriyaki sauce and cover the chicken with a lid for 2 minutes.
- If you are eating everything at once you can pour the chicken, sauce, and veggies all in the same bowl. If you are prepping your food for later in the week, keep your veggies & sauce separate from the chicken. I like to store the sauce in little dressing containers. I like these disposable ones and these reusable ones.
- Optional: add sesame seeds on top.
- You can stir into the fridge in an air tight container. I like these containers for meal prep!
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Lori says
Super good! Love making this for meal prep.
Allianna Moximchalk says
Thanks for taking time to review!