Description
A vibrant and flavorful dish featuring tender teriyaki chicken, creamy avocado, and fluffy rice, layered for stunning presentation.
Ingredients
Scale
- 1 lb chicken thighs or breast, diced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 2 cups cooked sushi or jasmine rice
- 1 large avocado, diced
- 1 tbsp lime juice
- 1 tsp sesame seeds
- 1 tsp chopped green onion
Instructions
- In a large skillet over medium heat, cook the diced chicken until it is browned and thoroughly cooked, about 5-7 minutes.
- In a separate bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until well combined.
- Pour the soy sauce mixture over the cooked chicken in the skillet, reduce the heat to low, and let it simmer for about 5 minutes.
- Mix the cornstarch with the water to create a slurry, then add this to the skillet and stir until the sauce thickens, about 1-2 minutes.
- Meanwhile, toss the diced avocado with lime juice and a pinch of salt in another bowl.
- To create the rice stack, layer 1/3 of the cooked rice in a greased ring mold, pressing down firmly followed by a layer of avocado mixture and a layer of teriyaki chicken.
- Repeat the layering process to create a multi-layered stack.
- Carefully lift the mold off the stack to reveal the finished Teriyaki Chicken Avocado Rice Stack.
- Sprinkle sesame seeds and chopped green onions on top for garnish.
Notes
For extra flavor, consider marinating the chicken before cooking. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg