Flavorful Teriyaki Chicken with Avocado Rice

Savory glazed chicken and creamy avocado on seasoned rice come together in a colorful stack you can whip up at home. Each layer shows off its flavor and the look is as impressive as the taste. You'll get the perfect bite every time.

This dish happened when I wanted to delight my in-laws—minus kitchen chaos. Now it’s our Sunday go-to when we want something that feels fancy but is actually super chill to put together.

Tasty Ingredients

Grab boneless, skinless chicken breasts. They soak up all the sweet and salty teriyaki and stay juicy if you pick plump ones with little white running through.

Start your sauce with soy sauce or tamari for that deep, salty punch. Go with low sodium if you don’t want as much salt.

Pour in honey or brown sugar for a touch of sweetness that balances everything out. Raw honey gives a little extra floral kick.

Rice vinegar adds zing and wakes up the rice and sauce. Its gentle tang cuts through the richness so you don’t get overwhelmed.

Just a bit of sesame oil will fill your kitchen with that unmistakable teriyaki smell. You don’t need much to boost flavor.

Use sushi or jasmine rice so your layers stay together and have just the right amount of stickiness. Rinsing before cooking makes all the difference.

Pick avocados that feel soft when you press lightly but aren’t mushy. Hass avocados work best for buttery flavor.

Don’t skip lime juice; it brightens the avocado mix and also keeps it from turning brown.

How To Make It

Make the Avocado Mash

Smash up your avocados with a big squeeze of lime and some salt and pepper. Go for a mash that’s not totally smooth so you get a nice texture. The lime wakes up the flavor and keeps it from turning brown.

Fix Up the Rice

Mix hot cooked rice with a splash of rice vinegar, a drizzle of sesame oil, and a pinch of salt. Gently toss so it stays a little fluffy. This turns boring rice into a flavor-packed base for your stack.

Finish and Glaze Chicken

Add your sauce to the chicken in the skillet. Let it simmer and cook down while turning the chicken to coat all over. The sauce will turn glossy as it thickens, especially after adding the cornstarch mix. Check that the chicken gets to 74°C before pulling off the heat.

Brown the Chicken

Preheat your skillet over medium. Toss in chicken breasts and cook each side 4-5 minutes till you get a deep golden color. That dark crust is when you know it’s packed with flavor.

Mix Teriyaki Sauce

Stir together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a bowl until the honey completely blends in. You’ll have a perfect sweet and savory sauce that smells amazing.

Stack the Layers

Grab a food ring or cut both ends off a can for a makeshift mold. Press in rice first and push down gently. Next, layer on lots of avocado mash. Top it all with sliced teriyaki chicken. Gently lift the mold—your tower will be totally Insta-worthy.

Top and Serve

Sprinkle the stacks with sesame seeds, a pile of green onions, and some pickled ginger if you like. These touches bring color, crunch, and extra zip to every bite.

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I can’t cook this dish without talking about sesame oil. Learned its magic during a Kyoto cooking class and now I keep toasted for drizzling and regular for frying. That warm, nutty smell pulls everything together from sauce to rice.

Prep in Advance

Want a quick meal during the week? Do some components ahead. Make the chicken and teriyaki sauce up to three days before and stash in the fridge. The rice keeps well a day early—just sprinkle with water before reheating. Only the avocado layer needs to be fresh. Smash avocados right before eating so you get that lovely green color. When it’s go time, you’re minutes away from an impressive meal.

Switch It Up

This dish is super flexible. For a meatless version, swap chicken for hearty chunks of tofu or tempeh and let them soak up all the teriyaki goodness. Gluten free? Tamari stands in for soy sauce, and check labels on your vinegar. Cutting carbs? Use cauliflower rice seasoned just like regular rice. The avocado stays right where it is—creamy and perfect every time.

Serving Ideas

These chicken avocado stacks are super filling on their own, but you can make things fancy with some sides. Toss together a crunchy cucumber salad with rice vinegar for something light and zippy. For a cozy start, try miso soup. You could also lay out all the stack parts so everyone at the table builds their own—especially fun if you’ve got kids hanging around.

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Common Queries

→ Can I try a different rice option?

Of course! You can swap jasmine or sushi rice for something like basmati or even brown rice if you prefer a heartier taste and texture.

→ What keeps avocado from turning brown?

A little squeeze of lime or lemon juice goes a long way in keeping the avocado green and also adds a pop of fresh flavor.

→ How do I thicken up the teriyaki sauce?

Just stir some cornstarch with water, then add it to your sauce while it’s warm, and cook it until it’s as thick as you like.

→ What’s the best way to cook the chicken?

Get your skillet hot over medium heat, cook the chicken until golden brown on both sides, then let it simmer in the sauce until tender and fully cooked through.

→ Can I prep this dish in advance?

Yes, you can make everything separately ahead of time. Just wait to layer the stacks until you’re ready to serve so everything stays fresh and tasty.