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Teriyaki Chicken Avocado Rice

Teriyaki Chicken Avocado Rice: A Flavor-Packed Delight!

This Teriyaki Chicken Avocado Rice is a vibrant, gluten-free and dairy-free dish that combines juicy chicken, creamy avocado, and fragrant rice for a flavor-packed experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Teriyaki Sauce
  • 1/2 cup Soy Sauce or Tamari Use tamari for gluten-free version
  • 2 tablespoons Honey or Brown Sugar
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 2 cloves Garlic Minced
  • 1 tablespoon Grated Ginger Fresh preferred
Rice Stack
  • 2 cups Cooked Jasmine Rice or Sushi Rice
  • 1 tablespoon Lime Juice or Lemon Juice
  • 2 ripe Avocados
  • to taste Salt
  • to taste Black Pepper
Optional Garnishes
  • 1 tablespoon Sesame Seeds
  • 2 tablespoons Chopped Green Onions
  • to taste Pickled Ginger

Equipment

  • skillet
  • mixing bowl
  • Ring Mold

Method
 

Prepare the Teriyaki Sauce
  1. In a small bowl, whisk together soy sauce (or tamari), honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Cook the Chicken
  1. Heat a large skillet over medium heat and add a splash of oil. Cook the boneless, skinless chicken breasts for about 4-5 minutes on each side until golden brown.
Add the Teriyaki Sauce
  1. Pour the prepared teriyaki sauce over the cooked chicken and simmer gently for 5-10 minutes.
Rest and Slice the Chicken
  1. Remove the skillet from heat, transfer the chicken to a cutting board, and let it rest for a few minutes before slicing into thin strips.
Prepare the Rice
  1. In a mixing bowl, combine the cooked rice with sesame oil, rice vinegar, and a pinch of salt. Gently toss until evenly coated.
Mash the Avocado
  1. Mash the avocados with a squeeze of lime or lemon juice, season with salt and pepper to taste.
Assemble the Stacks
  1. Layer the rice, avocado, and sliced chicken using a ring mold or by hand to create a beautiful stack.
Garnish and Serve
  1. Finish with sesame seeds, chopped green onions, and pickled ginger. Serve immediately.

Nutrition

Serving: 1stackCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store chicken and rice separately in airtight containers for up to three days; assemble fresh before serving for best results.

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