Teriyaki Chicken with Avocado Rice

Featured in Hearty Main Courses.

This delightful dish combines juicy teriyaki-glazed chicken, creamy avocado, and seasoned jasmine or sushi rice into a visually appealing stack. The chicken is cooked to perfection in a homemade teriyaki sauce with hints of garlic and ginger, then layered over mashed avocado and rice that's lightly flavored with sesame oil and rice vinegar. Garnish with sesame seeds and green onions for added crunch and brightness. Ideal for a fresh, satisfying meal that blends sweet, savory, and creamy in every bite.

Casey
Updated on Sat, 28 Jun 2025 00:05:02 GMT
Teriyaki Chicken Avocado Rice Pin it
Teriyaki Chicken Avocado Rice | cookingwithcasey.com

This teriyaki chicken avocado rice combines savory glazed protein with creamy avocado and seasoned rice for a restaurant-worthy dish you can easily make at home. The layered presentation creates a stunning visual effect while delivering perfectly balanced flavors in every bite.

I first created this recipe when I needed to impress my inlaws without spending hours in the kitchen. Now it's become our Sunday dinner tradition whenever we crave something that feels special but doesn't require complicated techniques.

Ingredients

Boneless skinless chicken breasts provide the perfect protein base that readily absorbs the teriyaki flavors. Look for plump pieces with minimal white striping for the best texture.

Soy sauce or tamari forms the savory foundation of our teriyaki sauce. Choose low sodium if you're watching salt intake.

Honey or brown sugar balances the saltiness with necessary sweetness. Raw honey adds subtle floral notes if you have it available.

Rice vinegar brings essential brightness to both the sauce and the rice. The mild acidity cuts through richness.

Sesame oil delivers that distinctive nutty aroma that makes teriyaki instantly recognizable. A little goes a long way.

Jasmine or sushi rice creates the perfect foundation with its sticky quality ideal for molding. Rinse thoroughly before cooking for best results.

Ripe avocados should yield slightly to gentle pressure for the creamiest layer. Hass varieties offer the richest flavor profile.

Lime juice not only adds brightness but prevents avocado oxidation keeping your presentation fresh and green.

Step-by-Step Instructions

Prepare the Teriyaki Sauce
Combine soy sauce honey rice vinegar sesame oil minced garlic and grated ginger in a bowl whisking thoroughly until the honey fully dissolves. This balanced mixture creates that classic teriyaki flavor with sweet savory and aromatic elements working in harmony.
Cook the Chicken
Heat a skillet over medium heat until you can feel warmth hovering your hand above it. Cook chicken breasts until golden brown on both sides approximately 4 to 5 minutes per side. Look for a caramelized exterior which indicates proper flavor development.
Glaze and Finish Chicken
Pour your prepared teriyaki sauce over the golden chicken allowing it to simmer gently while occasionally turning the meat to ensure even coating. The sauce will gradually reduce and intensify while the chicken reaches the safe internal temperature of 74°C. For a restaurant quality finish add the cornstarch slurry and watch as the sauce transforms into a glossy glaze that clings beautifully to the chicken.
Prepare Seasoned Rice
Toss your warm cooked rice with rice vinegar sesame oil and salt folding gently to maintain the rice's texture. This simple seasoning transforms plain rice into a flavorful component that complements rather than competes with the other layers.
Create Avocado Mixture
Mash your ripe avocados with lime juice salt and pepper until you achieve a slightly chunky consistency. The lime juice brightens the flavor while preventing browning keeping your presentation vibrant.
Assemble Your Stacks
Using a food ring or clean empty can with both ends removed press a layer of seasoned rice into the base applying gentle pressure for stability. Follow with a generous layer of the avocado mixture then crown with sliced teriyaki chicken. When you carefully remove the mold youll reveal a perfectly structured tower that showcases all three components.
Garnish and Serve
Finish your creation with a sprinkle of sesame seeds chopped green onions and optional pickled ginger. These final touches add color textural contrast and complementary flavors that elevate the entire dish.
Teriyaki Chicken Avocado Rice Pin it
Teriyaki Chicken Avocado Rice | cookingwithcasey.com

The sesame oil is my secret weapon in this recipe. I discovered its transformative power during a cooking class in Kyoto and now keep two types in my pantry toasted for finishing dishes and regular for cooking. The nutty aroma it adds to both the rice and teriyaki sauce creates a cohesive flavor profile that makes this dish sing.

Make Ahead Options

This teriyaki chicken avocado rice actually works beautifully as a meal prep option with some strategic planning. Cook your chicken and teriyaki sauce up to three days ahead storing them separately in airtight containers. The rice can be prepared a day in advance and refreshed with a sprinkle of water before assembling. The only component that must be made fresh is the avocado mixture which should be prepared right before serving to prevent discoloration. This preparation strategy allows you to assemble restaurant quality stacks in minutes when youre ready to eat.

Customization Ideas

The beauty of this recipe lies in its adaptability to different dietary needs and preferences. For a vegetarian version replace the chicken with thick slices of marinated and seared tofu or tempeh which absorb the teriyaki flavors beautifully. Those following a gluten free diet can substitute tamari for soy sauce and ensure their vinegar is certified gluten free. If youre looking to reduce carbs try cauliflower rice seasoned the same way as the jasmine rice. The avocado layer remains perfect as is a creamy constant in all variations.

Serving Suggestions

While these teriyaki chicken avocado stacks make a complete meal on their own they pair wonderfully with complementary sides for a more elaborate spread. A simple cucumber salad dressed with rice vinegar provides refreshing crunch and palate cleansing acidity. Miso soup makes a traditional starter that echoes the Japanese influence in the main dish. For a family style meal consider serving the components separately allowing everyone to build their own stacks according to personal preference a particularly fun approach when dining with children.

Teriyaki Chicken Avocado Rice Pin it
Teriyaki Chicken Avocado Rice | cookingwithcasey.com

Frequently Asked Questions

→ Can I use a different type of rice?

Yes, jasmine or sushi rice is traditional, but you can substitute with basmati or brown rice for a different texture and flavor.

→ How do I keep the avocado from browning?

Adding lime or lemon juice to the mashed avocado helps maintain its vibrant color and adds a tangy freshness.

→ Can I make the teriyaki sauce thicker?

Yes, mix cornstarch with water to create a slurry and add it to the heated sauce, cooking until it reaches your preferred consistency.

→ What’s the best way to cook the chicken?

Cook the chicken in a skillet over medium heat until golden on both sides, then simmer in the teriyaki sauce until fully cooked and tender.

→ Can I make this dish ahead of time?

You can prepare the individual components in advance, but assemble the stacks just before serving to maintain their texture and freshness.

Teriyaki Chicken Avocado Rice

Tender teriyaki-glazed chicken atop avocado and seasoned rice stacks.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Japanese

Yield: 4 Servings (4 servings)

Dietary: Dairy-Free

Ingredients

→ Teriyaki Chicken

01 2 boneless, skinless chicken breasts
02 80 millilitres soy sauce or tamari
03 30 millilitres honey or brown sugar
04 15 millilitres rice vinegar
05 15 millilitres sesame oil
06 2 garlic cloves, minced
07 1 teaspoon grated ginger
08 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening sauce)

→ Rice Base

09 225 grams cooked jasmine rice or sushi rice
10 15 millilitres rice vinegar
11 5 millilitres sesame oil
12 Pinch of salt

→ Avocado Layer

13 2 ripe avocados, mashed
14 15 millilitres lime juice or lemon juice
15 Salt and black pepper, to taste

→ Garnishes

16 Sesame seeds
17 Chopped green onions
18 Pickled ginger (optional)

Instructions

Step 01

Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.

Step 02

Heat a skillet over medium heat and cook chicken breasts until golden on both sides, about 4 to 5 minutes per side.

Step 03

Pour teriyaki sauce over the chicken. Simmer over gentle heat for 5 to 10 minutes, turning chicken occasionally until cooked through to 74°C internal temperature. If a thicker sauce is preferred, stir in the cornstarch slurry and cook until sauce has thickened.

Step 04

Remove chicken from skillet, allow to rest briefly, then slice into thin strips.

Step 05

Toss warm cooked rice with rice vinegar, sesame oil, and a pinch of salt. Set aside to cool slightly.

Step 06

Mash ripe avocados with lime or lemon juice, and season with salt and black pepper to taste.

Step 07

Using a food ring or by hand, press a 1.5-centimetre layer of seasoned rice into the base. Top with mashed avocado, then layer sliced teriyaki chicken strips above.

Step 08

Gently remove the mold and repeat for additional servings. Finish each stack by sprinkling sesame seeds, chopped green onions, and pickled ginger if desired.

Notes

  1. Use ripe avocados for a creamy texture and adjust seasoning just before assembling to preserve colour and flavour.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy
  • May contain sesame

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 40 g
  • Protein: 28 g