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–+ servings
Teriyaki Chicken Avocado Rice

Delicious Teriyaki Chicken Avocado Rice Stacks to Wow Your Tastebuds

Savor the flavors of Teriyaki Chicken Avocado Rice with this quick, gluten-free dinner delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 stacks
Course: Dinner
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with chicken thighs or tofu/shrimp for a vegetarian option.
  • 1/4 cup Soy Sauce or Tamari Use tamari for a gluten-free version.
  • 2 tablespoons Honey or Brown Sugar Maple syrup can be a substitute.
  • 2 cloves Garlic Minced, fresh garlic is preferred.
  • 1 tablespoon Grated Ginger Use dried ginger if fresh is unavailable.
For the Rice
  • 2 cups Cooked Jasmine Rice or Sushi Rice Brown rice can also be swapped in for a nuttier flavor.
  • 1 tablespoon Rice Vinegar Enhances flavor in both the rice and sauce.
  • 1 teaspoon Sesame Oil Olive oil can be used as an alternative.
For the Avocado Layer
  • 2 pieces Ripe Avocados Toss with lime/lemon juice to maintain color.
  • 1 tablespoon Lime or Lemon Juice Essential for freshness.
  • to taste Salt
  • to taste Black Pepper
For Garnish
  • 1 tablespoon Sesame Seeds Adds a pleasant crunch.
  • 2 tablespoons Chopped Green Onions Adds additional flavor and color.
  • optional Pickled Ginger For garnish and an extra flavor kick.

Equipment

  • skillet
  • Mixing Bowl
  • food ring

Method
 

Instructions
  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make teriyaki sauce.
  2. Heat a large skillet over medium heat, add sesame oil, and cook the chicken for 4-5 minutes on each side until golden brown and cooked through.
  3. Pour the teriyaki sauce into the skillet and simmer for 5-10 minutes until it coats the chicken beautifully.
  4. Mix the warm rice with rice vinegar, sesame oil, and salt in a bowl and set aside.
  5. Mash the avocados with lime juice, salt, and black pepper until creamy yet chunky.
  6. Assemble stacks using a food ring, starting with seasoned rice, followed by avocado and sliced chicken.
  7. Garnish with sesame seeds, green onions, and optional pickled ginger before serving.

Nutrition

Serving: 1stackCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 850mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 12mgCalcium: 30mgIron: 2.5mg

Notes

Make sure to monitor the chicken's cooking temperature and how the avocado is prepared to keep it fresh.

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