Description
This Teriyaki Chicken Avocado Rice recipe combines tender, juicy chicken breasts glazed in a flavorful homemade teriyaki sauce, served over seasoned jasmine rice and creamy mashed avocado. Garnished with sesame seeds, green onions, and optional pickled ginger, this dish offers a delightful balance of savory, sweet, and fresh flavors in just 35 minutes.
Ingredients
Scale
Teriyaki Chicken
- 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)
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
- Prepare Teriyaki Marinade: In a small bowl, thoroughly whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until fully combined.
- Sear Chicken: Heat a large skillet over medium heat. Add chicken breasts and sear for 4–5 minutes per side, or until golden brown.
- Simmer Chicken in Marinade: Pour the teriyaki marinade over the seared chicken. Reduce heat and simmer gently for 5–10 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (74°C). If a thicker sauce is desired, stir in the cornstarch mixture and cook until the sauce thickens.
- Rest and Slice Chicken: Remove chicken from the skillet and let it rest briefly. Then slice into thin strips across the grain.
- Season Rice: In a mixing bowl, toss the warm cooked rice with rice vinegar, sesame oil, and a pinch of salt. Set aside to cool slightly.
- Prepare Avocado Mash: In a separate bowl, mash avocados with lime or lemon juice. Season with salt and black pepper to taste.
- Assemble the Dish: Press a 1/2-inch layer of seasoned rice into the base of each serving dish. Spread a generous layer of avocado mash over the rice, then arrange sliced teriyaki chicken on top.
- Garnish and Serve: Finish with a sprinkling of sesame seeds, chopped green onions, and pickled ginger if desired. Serve immediately.
Notes
- If you prefer a thicker teriyaki sauce, use the cornstarch slurry to achieve desired consistency.
- Make sure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Use freshly grated ginger and fresh garlic for the best flavor.
- Cooked rice can be made ahead of time and kept warm before seasoning.
- Pickled ginger is optional but adds a nice tangy contrast.
- To keep avocado mash from browning, add citrus juice like lime or lemon as suggested.
