Description
Teriyaki Chicken Avocado Rice brings tangy Japanese-inspired flavors to your weeknight dinner table, blending juicy grilled chicken with creamy avocado over fluffy rice. Balanced and satisfying, this meal comes together quickly for a delicious home-cooked solution that feels like a restaurant treat.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts
Main Ingredients:
- 8 ounces cooked jasmine or sushi rice
- 2 ripe avocados, mashed
Sauce and Seasonings:
- ⅓ cup soy sauce or tamari
- 2 tablespoons honey or brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice or lemon juice
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- Pinch of salt
- Salt and freshly ground black pepper, to taste
- Sesame seeds
- Chopped green onions
- Pickled ginger
Instructions
- Whisk ⅓ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger in a small bowl until your sauce is smooth and well-blended.
- Heat a large skillet to medium heat. Place 2 chicken breasts in the pan and sear for 4-5 minutes per side until they turn golden brown.
- Pour the entire teriyaki marinade over the seared chicken. Lower the heat and let the chicken simmer for 5-10 minutes, flipping occasionally, until your chicken reaches an internal temperature of 165°F.
- If you prefer a thicker sauce, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water and cook until the sauce reaches your desired consistency.
- Remove chicken from the skillet and let it rest for 3-4 minutes. Slice the chicken into thin strips across the grain.
- Mix 8 ounces cooked rice with 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of salt. Let the rice cool slightly.
- Mash 2 ripe avocados with 1 tablespoon lime juice. Season with salt and black pepper to your taste.
- Press a ½-inch layer of seasoned rice into your serving dish. Spread a generous layer of mashed avocado over the rice.
- Arrange the sliced teriyaki chicken on top of the avocado layer. Sprinkle with sesame seeds, chopped green onions, and pickled ginger.
- Serve the dish immediately while everything is still warm.
Notes
- Marinate the chicken for deeper flavor by letting it sit in the teriyaki sauce for 30 minutes before cooking.
- Use a meat thermometer to ensure the chicken reaches exactly 165F for perfectly cooked, juicy meat.
- For a gluten-free version, swap regular soy sauce with tamari or coconut aminos.
- Swap chicken for tofu or tempeh to make this dish completely vegetarian and plant-based.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Chicken
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 36 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 43 g
- Cholesterol: 110 mg