Teriyaki Chicken Avocado Rice Stacks Recipe
This Teriyaki Chicken Avocado Rice recipe offers a delightful combination of tender teriyaki-glazed chicken, creamy mashed avocado, and seasoned jasmine rice, assembled into elegant stacks. Perfect for a flavorful and visually appealing meal that balances savory, sweet, and fresh citrus notes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Teriyaki Marinade
- 2 boneless, skinless chicken breasts
- 80 millilitres soy sauce or tamari
- 30 millilitres honey or brown sugar
- 15 millilitres rice vinegar
- 15 millilitres sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
Rice
- 225 grams cooked jasmine rice or sushi rice
- 15 millilitres rice vinegar
- 5 millilitres sesame oil
- Pinch of salt
Avocado Mixture
- 2 ripe avocados, mashed
- 15 millilitres lime juice or lemon juice
- Salt and black pepper, to taste
Garnishes
- Sesame seeds
- Chopped green onions
- Pickled ginger (optional)
Instructions
- Combine Teriyaki Marinade: Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl to create the teriyaki sauce for the chicken.
- Cook Chicken Breasts: Heat a skillet over medium heat and cook the chicken breasts until golden on both sides, approximately 4 to 5 minutes per side, ensuring even cooking.
- Finish Teriyaki Chicken: Pour the prepared teriyaki sauce over the chicken in the skillet. Simmer gently for 5 to 10 minutes, turning the chicken occasionally until it reaches an internal temperature of 74°C, indicating it is fully cooked. If a thicker sauce is preferred, stir in the cornstarch slurry and cook until the sauce thickens to your liking.
- Slice Chicken: Remove the chicken from the skillet and let it rest briefly to retain its juices. Then, slice into thin, bite-sized strips for stacking.
- Season Rice: Toss the warm cooked jasmine or sushi rice with rice vinegar, sesame oil, and a pinch of salt. Set the rice aside to cool slightly, which helps achieve the best texture for stacking.
- Prepare Avocado Mixture: Mash the ripe avocados with lime or lemon juice and season with salt and black pepper to taste, creating a creamy, tangy avocado layer.
- Assemble Stacks: Using a food ring or by hand, press about a 1.5-centimetre thick layer of the seasoned rice into the base. Top this with the mashed avocado, followed by a layer of sliced teriyaki chicken strips.
- Garnish and Serve: Gently remove the mold if using, and repeat the steps for additional servings. Finish each serving by sprinkling with sesame seeds, chopped green onions, and optional pickled ginger for added flavor and presentation.
Notes
- You can substitute tamari for soy sauce to make this gluten-free.
- The cornstarch slurry is optional but recommended if you prefer a thicker teriyaki sauce.
- Allowing the chicken to rest before slicing keeps it juicy and tender.
- Use a rice suitable for packing, such as sushi or jasmine rice, for best stacking results.
- Pickled ginger adds a nice contrasting flavor but can be omitted if preferred.
- This dish is best served fresh but can be stored for up to 2 days in the refrigerator.
Keywords: Teriyaki Chicken, Avocado Rice, Japanese Inspired, Chicken Recipe, Healthy Dinner