Teriyaki Chicken Avocado Rice Stack
A vibrant dish combining tender chicken, rich teriyaki flavors, and creamy avocado, all served over perfectly cooked rice for a delightful experience.
Ingredients
Chicken and Sauce
- 1 lb chicken thighs or breast, diced Use boneless skinless for best results.
- 1/4 cup soy sauce Tamari or coconut aminos can be used as an alternative.
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch Plus 1 tbsp water for slurry.
Rice and Toppings
- 2 cups cooked sushi or jasmine rice
- 1 large avocado, diced
- 1 tbsp lime juice
- 1 tsp sesame seeds
- 1 tsp chopped green onion
Instructions
Cooking Chicken
- In a skillet, heat a drizzle of oil over medium heat. Add the diced chicken and cook until browned and fully cooked through, about 5-7 minutes.
Making Teriyaki Sauce
- While the chicken is cooking, prepare the teriyaki sauce by whisking together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger in a bowl.
- Pour the sauce over the cooked chicken in the skillet and let it simmer for approximately 3-5 minutes.
Thickening Sauce
- Add the cornstarch slurry to the skillet and stir until it thickens.
Preparing Avocado
- Dice the avocado and toss it gently with lime juice and a pinch of salt.
Assembling the Stack
- Using a greased ring mold or a small bowl, layer the cooked rice at the bottom and press it down firmly.
- Add a layer of seasoned avocado on top of the rice, followed by a generous scoop of teriyaki chicken.
- Sprinkle sesame seeds and green onions over the stack, then carefully lift the mold away.
Notes
To elevate the dish, add a splash of lime juice to the rice and consider adding crushed red pepper flakes for heat.