Teriyaki Chicken Avocado Rice

This Teriyaki Chicken Avocado Rice Stack is my go-to whenever I want something vibrant and deeply satisfying but still light enough for lunch or a casual dinner. Imagine layers of sesame-fragrant rice, rich mashed avocado, and juicy teriyaki-glazed chicken all stacked together for a meal that is as visually striking as it is full of flavor. It is the kind of dish that makes even a regular weeknight feel special.

Every time I make these stacks the combination of flavors and textures just amazes me. I first created it for a laid-back dinner with friends and now it is a staple for any time I want to put something beautiful and crave-worthy on the table.

Ingredients

• Boneless skinless chicken breasts: bring lean protein and soak up the teriyaki sauce beautifully. Look for plump chicken with a fresh pink hue
• Soy sauce or tamari: is the salty backbone of the sauce choose a naturally brewed one for best flavor
• Honey or brown sugar: brings just enough sweetness
• Rice vinegar: brightens the dish and keeps it balanced
• Sesame oil: adds a deep nutty aroma. The toasted kind is a must for flavor
• Fresh garlic and grated ginger: deliver that classic teriyaki zing. Pick firm garlic and plump aromatic ginger
• Cornstarch slurry: helps thicken the sauce for that glossy finish
• Jasmine or sushi rice: provides fluffy fragrant layers. Rinse well for perfect texture
• Lime or lemon juice: keeps the avocado layer fresh and brilliant green
• Avocados: should be just soft to the touch and free of dark spots
• Sesame seeds and green onions: bring a final crunch and pop of color
• Pickled ginger: is optional but gives a zippy contrast

Instructions

Prepare the Teriyaki Chicken:

Start by whisking together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. This marinade is your sweet-salty base. Place your chicken breasts in a skillet over medium heat and let them cook for four to five minutes on each side. Do not rush, keep the heat at medium to gently brown them without burning. Pour in the teriyaki sauce, spreading it evenly over the chicken. Simmer for an extra five to ten minutes, turning now and then so the chicken is fully coated and cooked through. The internal temperature should reach 165 degrees. If you want a thicker sauce, stir in the cornstarch slurry right at the end and cook until glossy. Remove the chicken, let it rest for a minute or two, then slice into generous strips.

Prepare the Rice:

Mix your warm cooked jasmine rice with rice vinegar, sesame oil, and just a touch of salt. Stir thoroughly so each grain is lightly dressed and fragrant. Allow the rice to cool slightly for easier stacking.

Prepare the Avocado Layer:

Scoop your ripe avocados into a bowl and mash them gently with lime or lemon juice plus a little salt and pepper. Go for a creamy texture with just a little texture left—this helps the layers hold.

Assemble the Rice Stack:

If you have a food ring mold, pack a layer of seasoned rice on the bottom about half an inch thick. Press gently for firmness but do not smash completely. Spread the mashed avocado in a smooth layer over the rice; reach the edges for full coverage. Top the stack with your sliced teriyaki chicken, arranging them artfully on the avocado. Carefully lift off the mold, letting the stack stand tall. If you assemble by hand, just layer neatly on a plate. Finish by repeating for extra stacks.

Garnish:

Scatter sesame seeds and chopped green onions over the top. For even more dimension, add a little pickled ginger on the side if you like.

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Of everything in this stack I look forward to the first bite into that creamy avocado most. It always transports me back to the beach picnic where I packed these for my sister and we polished every last stack under the sun.

Storage Tips

Store each component separately for the freshest layers. Keep the rice and chicken in airtight containers in the fridge for up to three days. Mash fresh avocado right before serving so it stays bright and green. If you need to prep ahead squeeze a little extra lime over the avocado and press plastic wrap right onto the surface to prevent browning.

Ingredient Substitutions

Swap jasmine rice for sushi rice or even a nutty brown rice if preferred. Maple syrup can work in place of honey and if you are out of fresh ginger a little dried ginger will do in a pinch. You can trade chicken for cooked shrimp or even tofu for a vegetarian version.

Serving Suggestions

This dish is wonderful as a complete meal on its own. Pair it with a quick miso soup or a crisp cucumber salad for a full spread. I also love serving the stacks as a fun interactive dinner with everyone building their own layer by layer.

Cultural Inspiration

Teriyaki brings a punch of Japanese flavor but the stack format puts a modern spin on it. Stacking is a fun way to present classic flavors in a new shape. The balance of sweet, savory and bright is what Japanese home cooking does brilliantly and this dish honors that.

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Once you have made these stacks you will crave them on repeat. The colorful layers and bold flavor make every meal special.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well. They offer extra juiciness and can be cooked similarly to breasts.

→ Is sushi rice necessary, or can I substitute?

Jasmine rice or other short-grain varieties can substitute for sushi rice. Both absorb flavor and hold their shape.

→ How do I prevent avocado from browning?

Add citrus juice like lime or lemon to the avocado. This helps maintain its vibrant color and fresh taste.

→ Can I make this gluten-free?

Choose tamari instead of soy sauce and confirm all other ingredients are gluten-free for a suitable version.

→ What else can I use for garnish?

Try nori strips, pickled ginger, or additional sesame seeds for extra flavor and a colorful presentation.