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Teriyaki Chicken Avocado Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese-American Fusion

Description

This Teriyaki Chicken Avocado Rice recipe combines tender, succulent chicken breasts simmered in a flavorful homemade teriyaki sauce with creamy mashed avocado and seasoned jasmine rice. It’s a balanced, vibrant dish perfect for a wholesome lunch or dinner, featuring a delightful harmony of savory, sweet, and tangy flavors alongside fresh garnishes.

Ingredients

Teriyaki Chicken Marinade

  • 2 boneless, skinless chicken breasts
  • 1/3 cup soy sauce or tamari
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Seasoned Rice

  • 8 ounces cooked jasmine or sushi rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Pinch of salt

Avocado Mash

  • 2 ripe avocados, mashed
  • 1 tablespoon lime juice or lemon juice
  • Salt and freshly ground black pepper, to taste

Garnishes

  • Sesame seeds
  • Chopped green onions
  • Pickled ginger (optional)

Instructions

  1. Make the Teriyaki Marinade: In a small bowl, thoroughly whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until fully combined to create a flavorful marinade.
  2. Sear the Chicken: Heat a large skillet over medium heat. Add chicken breasts and sear for 4–5 minutes on each side, or until the chicken is golden brown, developing a delicious crust.
  3. Simmer Chicken in Teriyaki Sauce: Pour the teriyaki marinade over the seared chicken. Reduce the heat to low and simmer gently for 5–10 minutes, turning the chicken occasionally to evenly coat and cook through. Ensure the internal temperature reaches 165°F (74°C). For a thicker sauce, stir in the cornstarch mixture and cook until the sauce thickens.
  4. Rest and Slice Chicken: Remove the chicken from the skillet and let it rest briefly to retain juices. Then slice into thin strips across the grain for tenderness.
  5. Prepare Seasoned Rice: In a mixing bowl, toss the warm cooked jasmine or sushi rice with rice vinegar, sesame oil, and a pinch of salt. Set aside to cool slightly, allowing the flavors to meld.
  6. Make Avocado Mash: In a separate bowl, mash the ripe avocados with lime or lemon juice. Season with salt and freshly ground black pepper to taste for a creamy, zesty spread.
  7. Assemble the Dish: Press a 1/2-inch layer of the seasoned rice into the base of each serving dish. Spread a generous layer of avocado mash over the rice, then neatly arrange the sliced teriyaki chicken on top.
  8. Garnish and Serve: Finish each serving with a sprinkling of sesame seeds, chopped green onions, and pickled ginger if desired for extra flavor and texture. Serve immediately while warm.

Notes

  • For gluten-free, use tamari instead of soy sauce.
  • If you prefer a sweeter teriyaki, increase honey or brown sugar slightly.
  • Allowing the chicken to rest after cooking helps retain its juices and tenderness.
  • Adjust the amount of lime or lemon juice in the avocado mash to your taste preference.
  • Pickled ginger adds an extra layer of flavor but is optional.
  • Use freshly grated ginger for the best aromatic flavor in the marinade.

Find it online: https://slsrecipes.com/teriyaki-chicken-avocado-rice-recipe/