Teriyaki Marinade and Sauce:
Use half of prepared sauce to marinate chicken and reserve half for adding to bowls
¼ cup soy sauce
¼ cup brown sugar
1 tsp rice vinegar
1/2 tsp dry ground ginger
4 cloves garlic, peel, minced
2 tsp maple syrup
¼ cup mayonnaise
2 tsp siracha sauce
½ lemon juiced
1 Tbsp sour cream
1 tsp honey
Chicken Teriyaki Poke Bowls:
2 skinless boneless chicken breasts or 4 chicken thighs
1 cup raw Basmati or brown rice
2 radishes, sliced thinly
1 large carrot, sliced thinly
1 avocado, cubed
1 mango, cubed
1 cup edamame beans, cooked and shelled
1 cup romaine lettuce, shredded
1 cup snap peas, sliced
1 cup purple cabbage, shredded
¼ cup cashews nuts, chopped
1 tsp sesame seeds (topping)
2 tbsp panko crumbs (topping)
2 tbsp green onion or cilantro (garnish)
Option: add any of your favourite vegetables to this bowl.
Cut chicken breasts or thighs into 1” cubes. Create marinate by combining soy sauce, brown sugar, rice vinegar, ground ginger, minced garlic and maple syrup. Add half of marinate to chicken and reserve half for adding as a sauce to bowls. Allow chicken to marinate in the fridge for 30 minutes or overnight.
While chicken is marinating, cook rice according to package directions, chop vegetables and prepare spicy mayo by combining mayonnaise, siracha, lemon juice, sour cream and honey. Refrigerate spicy mayo until ready to serve.
Once chicken has marinated, add chicken and marinate into frying pan on medium heat until chicken is cooked through and reaches an internal temperature of 165 F. Set aside.
Place desired amount of cooked rice on the bottom of your bowl, next add in lettuce and cabbage, and other desired vegetable toppings, cooked chicken, drizzle with spicy mayo and reserved teriyaki sauce.
Recipe development credit: Jenna Kendall, BSc, Foods & Nutrition, Faculty of Agriculture, University of Manitoba
Summer Student, 2020