Teriyaki Chicken Poke Bowls | Boys Who Can Cook

Ingredients

• pickled red onions *See note below.
• 1 cup shelled edamame, steamed
• 1 cup diced fresh pineapple
• 1 Persian cucumber, thinly sliced
• 1 carrot, peeled into ribbons or thinly sliced
• Green onion, sliced + sesame seeds, for garnish
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• ⅓ cup mayonnaise
• 1 teaspoon toasted sesame oil
• 2 tablespoons water
• ½ cup soy sauce
• ¼ cup water
• ¼ cup light brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 2 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1” pieces (add a little more if you like, for 4 dinner-size portions - no need to adjust the teriyaki glaze ingredients)
• 2 cups short grain sushi rice
• 2 cups water
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt