Teriyaki Chicken with Avocado and Rice Stack Layers (Print version)
Sticky teriyaki chicken, creamy avocado, and seasoned rice layered into a restaurant-style stack in about 35 minutes.
# Ingredients:
For the teriyaki chicken
01 -
2 boneless, skinless chicken breasts (about 1 lb / 450 g)
02 -
Salt and black pepper
03 -
1 tablespoon olive oil or neutral oil
04 -
1/3 cup (80 ml) soy sauce or tamari
05 -
2 tablespoons (30 ml) honey
06 -
1 tablespoon (15 ml) rice vinegar
07 -
1 tablespoon (15 ml) sesame oil
08 -
2 garlic cloves, minced
09 -
1 teaspoon fresh ginger, grated
10 -
1 tablespoon cornstarch mixed with 2 tablespoons water
For the rice and avocado layers
11 -
2 cups cooked sushi rice or jasmine rice (about 1 cup / 185 g uncooked)
12 -
1 tablespoon (15 ml) rice vinegar
13 -
1 teaspoon sesame oil
14 -
Pinch of salt
15 -
2 ripe avocados, sliced or cubed
16 -
1 tablespoon lime juice
17 -
1 tablespoon sesame seeds
18 -
2 green onions, thinly sliced
19 -
Pickled ginger, for serving (optional)
# Instructions:
01 -
In a small bowl, stir together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In another small bowl, mix the cornstarch with water to make a slurry.
02 -
Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden and cooked through to an internal temperature of 165°F (74°C). Remove to a plate.
03 -
Pour the teriyaki sauce into the same skillet and bring to a gentle simmer. Return the chicken to the pan, turn to coat, then stir in the cornstarch slurry. Simmer for 1 to 2 minutes until the sauce is thick and glossy. Remove from heat and let the chicken rest.
04 -
While the chicken cooks, toss the warm cooked rice with rice vinegar, sesame oil, and a pinch of salt. Let it cool slightly so the layers hold together.
05 -
Slice or cube the avocados and toss immediately with lime juice, salt, and pepper to keep them green and flavorful.
06 -
Slice the rested chicken. Pack rice into the bottom of a ring mold or small bowl, top with avocado, then fan the chicken over the avocado. Drizzle with extra glaze from the pan and finish with sesame seeds, green onion, and pickled ginger if using.
# Good to know:
01 -
Best served immediately while the avocado is fresh and green.
02 -
Use tamari instead of soy sauce to make the dish gluten-free.