Teriyaki Chicken Poke Bowl

The Cookery Book

POULTRY

Serves: 4

Preparation: 30 minutes

Cooking Time: 15 - 30 minutes

This photo is courtesy of A Farmgirl's Dabbles - but I will be posting up my own photo shortly.

This is a really lovely chicken dish made with minimal fuss and preparation - you could use shop bought Teriyaki sauce or make your own, as shown below!

You could substitute the chicken for turkey, tofu or quorn.

I have listed a number of optional accompaniments to the bowls, which look pretty and taste great.

Shichimi Togarashi

Common Ingredients: The standard mixture typically includes chili pepper, ground sanshō, orange peel, black sesame seeds, white sesame seeds, hemp seeds, and seaweed (nori or aonori). Some recipes may also include poppy seeds or yuzu peel.
Flavor Profile: It provides a savory, citrusy, and mildly spicy flavor to dishes.
Usage: Used as a condiment for finishing dishes like udon, ramen, tempura, and gyudon (beef bowls).
Origin: The blend was originally created in the 17th century in Kyoto by traditional herb traders.

Mirin

- is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content.

Rice Vinegar

is a tangy, acidic condiment for brightness and seasoning, like in sushi rice or dressings; they are fundamentally different and not directly interchangeable, with mirin being sweet/alcoholic and vinegar being sour/acidic, though a mix of rice vinegar and sugar can sometimes mimic mirin.

All the above ingredients are available to buy on Amazon.

Ingredients:

For the Rice

Half or three quarters cup per person of dry Sushi or Fragrant Jasmine Sticky rice (cooked according to manufacturer's instructions or four cups of cooked rice.

For the Chicken

4 chicken breasts, cut into chunks
Salt and black pepper

For the Teriyaki Sauce

⅔ cup soy sauce
⅔ cup sugar
4 tablespoons Mirin
4 tablespoons cornstarch
4 tablespoons water
2 teaspoons Japanese 7 spice (Japanese 7 (Togarashi) Spice Blend)
4 - 8 teaspoons rice vinegar

To Serve with Chicken and Sushi Rice - suggestions:

Edamame beans
Spring onions, washed and cut diagonally
Fresh spinach leaves
Red cabbage, finely sliced and marinaded vinaigrette dressing
Red onion, finely sliced and marinaded vinaigrette
Salsa of sweet corn kernels, with chopped spring onions, chopped tomatoes tossed in seasoning and olive oil
Fresh or tinned pineapple, cut into small cubes
Fresh or frozen mango cut into cubes
Diced cucumber or ribbons of courgette tossed in olive oil, lemon juice, seasoning and freshly chopped herbs

To Garnish

Black sesame seeds
Fresh herbs, finely chopped

Method

Rinse the chicken in water and pat dry with paper towels. Season the chicken lightly and and set aside.
Add the soy sauce, sugar and Mirin to a small sauce pan. Mix the cornstarch in the water and add to the sauce pan. Bring the mixture to a boil, then reduce to simmer.
Add the rice vinegar and Japanese 7 spice and cook for 5-10 minutes or until the sauce thickens, stirring occasionally.
Spray a grill pan with cooking spray and bring to medium high heat.
Add the chicken but don't crowd the pan. Cook the chicken for 5-7 minutes on each side.
Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side. Remove from the pan, lightly tent with foil and rest for 3-5 minutes. Alternatively, you can bake the chicken in a pan drizzled with olive oil with the lid on for about 20 minutes and finish off without the lid for about ten minutes, or until looking slightly golden.
To prepare the bowls or serving dish, spoon rice into the bottom of the bowl then place the chopped chicken on top and drizzle with the remaining Teriyaki sauce.
Arrange edamama beans, spring onions, red cabbage, pineapple, spinach leaves and any other vegetable in separate piles.
Garnish with freshly chopped herbs and either golden or black sesame seeds.