Delicious Teriyaki Chicken Avocado Rice Stacks

I have a confession. There was a time when dinner at my house felt less like a family gathering and more like a nightly wrestling match. Between picky eaters, crazy schedules, and my own desire to put something relatively healthy on the table, I was constantly stressed. Then I discovered the magic of deconstructed meals. That’s where these Teriyaki Chicken Avocado Rice Stacks come in!

I remember the first time I made them. I was trying to recreate a teriyaki chicken rice bowl I had at a little Japanese-inspired rice stack restaurant. It was good, but not quite right. I kept tweaking the recipe until it became this incredible, family-friendly meal. The “aha” moment came when I realized I could let everyone assemble their own stacks. Suddenly, dinner was fun! Even my little guy, who used to turn his nose up at everything green, started piling on the avocado. It’s amazing what a little bit of control can do.

These Teriyaki Chicken Avocado Rice Stacks are perfect for busy weeknights because everything can be prepped ahead of time. I often cook the chicken and rice on Sunday, then just assemble the stacks right before serving. It’s been a lifesaver! I’ve found that letting everyone build their own meals isn’t just fun – it’s a great way to get kids involved in the kitchen. Plus, it cuts down on complaints (most of the time!). This recipe truly transformed our dinner routine, and I’m so excited to share it with you. So, gather your ingredients, and let’s get started on these Teriyaki Chicken Avocado Rice Stacks together! You’ll be amazed at how simple and delicious this healthy rice stack meal can be.

Ingredients for Teriyaki Chicken Avocado Rice Stacks

Here’s what you’ll need to make these delicious stacks:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce (I always use low-sodium for my Teriyaki Chicken Avocado Rice Stacks)
• 1/4 cup mirin (Japanese sweet rice wine)
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated (when making Teriyaki Chicken Avocado Rice Stacks, you can find pre-grated ginger in the produce section, which is a great shortcut!)
• 2 cloves garlic, minced (Here’s a Teriyaki Chicken Avocado Rice Stacks trick I learned from my mom: use a garlic press for quick mincing)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 cups cooked sushi rice (short-grain rice, seasoned with rice vinegar, sugar, and salt)
• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 4 green onions, thinly sliced
• Sesame seeds, for garnish
• Nori seaweed sheets, cut into strips (optional)

Choosing the Right Rice

For the rice, I always prefer sushi rice because it sticks together better, making it easier to build those beautiful stacks. When making Teriyaki Chicken Avocado Rice Stacks, you can usually find all the ingredients at your local grocery store. The mirin might be in the Asian foods aisle.

Cost-Saving Tips

Here’s a cost-saving tip for Teriyaki Chicken Avocado Rice Stacks ingredients: buy chicken thighs in bulk when they’re on sale and freeze them. They thaw quickly and are perfect for this recipe!

Ingredient Storage

Leftover soy sauce, mirin, and rice vinegar should be stored in a cool, dark place. Uncooked rice needs to be kept in an airtight container to prevent bugs and moisture from ruining it. I store leftover avocados in the fridge with the pit intact to stop them from browning so quickly.

How to Make Teriyaki Chicken Avocado Rice Stacks – Step-by-Step

Follow these simple steps to create your own Teriyaki Chicken Avocado Rice Stacks:

1. Prepare the Teriyaki Marinade

   In a medium bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. This is the base of our delicious teriyaki flavor for our Teriyaki Chicken Avocado Rice Stacks!

2. Marinate the Chicken

   Add the chicken pieces to the bowl with the marinade. Make sure all the pieces are coated well. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful your Teriyaki Chicken Avocado Rice Stacks will be.

3. Cook the Rice

   While the chicken is marinating, cook the sushi rice according to the package directions. Remember to season it with rice vinegar, sugar, and salt after it’s cooked. Fluff the rice with a fork and set aside.

4. Prepare the Cornstarch Slurry

   In a small bowl, whisk together the cornstarch and water until smooth. This will help thicken the teriyaki sauce.

5. Cook the Chicken

   Heat a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet, reserving the marinade. Cook the chicken for 5-7 minutes, or until it’s cooked through and slightly browned. Don’t worry if your Teriyaki Chicken Avocado Rice Stacks chicken gets a little crispy; that’s extra flavor!

6. Make the Teriyaki Sauce

   Pour the reserved marinade into the skillet with the chicken. Bring to a simmer. Add the cornstarch slurry and stir constantly until the sauce thickens, about 1-2 minutes. The sauce should be glossy and coat the chicken nicely. I learned the hard way with Teriyaki Chicken Avocado Rice Stacks that adding the cornstarch slurry too quickly can cause clumps!

7. Assemble the Teriyaki Chicken Avocado Rice Stacks

   Now comes the fun part! In individual bowls or on plates, layer the sushi rice, teriyaki chicken, diced avocado, cucumber slices, and green onions. Sprinkle with sesame seeds and add nori strips, if desired. Your Teriyaki Chicken Avocado Rice Stacks should smell like savory teriyaki and fresh avocado – yum!

Prep Time and Cooking Tips

In my kitchen, making Teriyaki Chicken Avocado Rice Stacks usually takes about 30 minutes of prep time and 20 minutes of cooking time, plus marinating. While the Teriyaki Chicken Avocado Rice Stacks is cooking, I usually chop the veggies and get the rice ready. This keeps me from being stressed later.

A little tip from my own Teriyaki Chicken Avocado Rice Stacks cooking experience? Don’t overcrowd the skillet when cooking the chicken. Work in batches if necessary to ensure even browning. Trust me, it’s worth the extra step!

Serving Suggestions

Make your Teriyaki Chicken Avocado Rice Stacks even more exciting with these serving ideas:

• The kids love our Teriyaki Chicken Avocado Rice Stacks when I let them use cookie cutters to shape the rice before stacking. It makes it even more fun. I also put out a variety of sauces for them to experiment with. I love a sprinkle of Furikake!
• My go-to side dishes that pair with Teriyaki Chicken Avocado Rice Stacks are edamame and a simple seaweed salad. They add a nice crunch and freshness that complements the richness of the teriyaki chicken and avocado.
• This Teriyaki Chicken Avocado Rice Stacks is perfect for a quick weeknight dinner, but it’s also great for meal prepping or packing for lunch. It is perfect to serve as a Chicken Avocado Sushi Stack!

Presentation and Storage

For presentation, I like to use clear glass bowls so you can see all the layers. It makes the Teriyaki Chicken Avocado Rice Stacks look so inviting.

If you have extra Teriyaki Chicken Avocado Rice Stacks, store the components separately in the fridge. The chicken and rice can be reheated in the microwave, and the avocado and cucumber can be added fresh before serving.

Seasonal Variation

A seasonal variation I’ve tried is adding mango in the summer. It’s a delicious twist!

My friends always ask for this Teriyaki Chicken Avocado Rice Stacks recipe when they come over for dinner. It’s always a hit!

Frequently Asked Questions

Here are some common questions about making Teriyaki Chicken Avocado Rice Stacks:

• Q: Can I use chicken breast instead of chicken thighs for these Teriyaki Chicken Avocado Rice Stacks?A: You can, but I find that chicken thighs stay juicier and more flavorful. If you do use chicken breast, be careful not to overcook it, or it will become dry. I prefer thighs; I think it makes a better Teriyaki Chicken Avocado Rice Stacks.
• Q: How long can I marinate the chicken for these Teriyaki Chicken Avocado Rice Stacks?A: I recommend marinating the chicken for at least 30 minutes, but you can marinate it for up to 4 hours in the fridge. The longer it marinates, the more flavorful it will be. However, don’t marinate it for too long, or the chicken can become mushy. You know what I do when my Teriyaki Chicken Avocado Rice Stacks chicken has been marinating for too long? I use it for soup the next day!
• Q: Can I make these Teriyaki Chicken Avocado Rice Stacks ahead of time?A: Yes, you can! You can cook the chicken and rice ahead of time and store them separately in the fridge. Then, just assemble the stacks when you’re ready to serve. I wouldn’t assemble the whole thing in advance, as the avocado can brown.
• Q: What kind of rice should I use for these Teriyaki Chicken Avocado Rice Stacks?A: I highly recommend using sushi rice (short-grain rice) for the best results. It’s stickier and holds its shape better when you’re building the stacks. You can find it in most grocery stores. It’s worth the extra step for a great Teriyaki Chicken Avocado Rice Stacks!
• Q: Can I add other vegetables to these Teriyaki Chicken Avocado Rice Stacks?A: Absolutely! Feel free to add any veggies you like. Some good options include shredded carrots, edamame, bell peppers, or even pickled ginger. I like to add some shredded carrots for a little extra crunch and color to my Teriyaki Chicken Avocado Rice Stacks.
• Q: My teriyaki sauce is too thin. How can I thicken it for these Teriyaki Chicken Avocado Rice Stacks?A: Make sure you’re using the cornstarch slurry and stirring it constantly while it simmers. If it’s still too thin, you can add a little more cornstarch mixed with water. Remember to add it slowly and stir continuously to avoid clumps. I sometimes add a tiny bit of honey if I want it a bit thicker, too.
• Q: Can I grill the chicken instead of cooking it in a skillet for my Teriyaki Chicken Avocado Rice Stacks?A: Yes, grilling the chicken is a great option, especially in the summer. Just make sure to brush it with the teriyaki sauce while it’s grilling to keep it moist and flavorful. Grilling the chicken can add a lovely smoky flavor to your Teriyaki Chicken Avocado Rice Stacks!

Final Thoughts

These Teriyaki Chicken Avocado Rice Stacks are more than just a recipe to me; they’re a symbol of family dinners, happy kids, and a little bit of sanity in my busy life. It’s become a dish I turn to time and time again, knowing it will always be a crowd-pleaser. The beauty of this recipe is its simplicity and adaptability. It’s the Japanese inspired rice stack that everyone loves.

Pro Tips

• Always use fresh ingredients: The flavor will be so much better!
• Don’t be afraid to experiment with toppings: Try adding different sauces, spices, or vegetables to customize your Teriyaki Chicken Avocado Rice Stacks.
• Let everyone assemble their own stacks: It’s a fun way to get the family involved and ensure everyone gets exactly what they want.

Some Teriyaki Chicken Avocado Rice Stacks variations we’ve tried include adding spicy mayo, sriracha, or a sprinkle of sesame oil for extra flavor. One of my kids loves it with a bit of wasabi, too!

I hope you’ll give this recipe a try and make it your own. Don’t be afraid to get creative and adjust it to your family’s preferences. I hope it brings as much joy to your kitchen as it has to mine. Happy cooking, and enjoy your Teriyaki Chicken Avocado Rice Stacks! And if your family love chicken, check out this link for Baked Chicken Legs and Rice. Or, if you love stir fry check out this Spicy Garlic Chicken Stir Fry with Rice. If you love salads, this Grilled Chicken Avocado Salad Bowl might be right for you!

Teriyaki Chicken Avocado Rice Stacks

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These Teriyaki Chicken Avocado Rice Stacks are a flavorful and satisfying meal, layering tender teriyaki chicken with creamy avocado and fluffy rice. They’re easy to assemble and perfect for a quick weeknight dinner or a fun lunch.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 cup cooked rice (white or brown)
• 2 ripe avocados, mashed
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Sesame seeds, for garnish (optional)
• Green onions, thinly sliced, for garnish (optional)

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Instructions

1. In a bowl, combine chicken pieces, teriyaki sauce, sesame oil, and minced garlic. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
2. Heat a skillet or wok over medium-high heat. Add the marinated chicken and cook until fully cooked through and slightly caramelized, about 5-7 minutes.
3. In a separate bowl, mash the avocados with cilantro and lime juice. Season with salt and pepper to taste.
4. To assemble the stacks, use a small bowl or ramekin as a mold. Layer rice, followed by mashed avocado, and then teriyaki chicken.
5. Gently invert the stack onto a plate. Repeat with remaining ingredients.
6. Garnish with sesame seeds and green onions, if desired. Serve immediately.

Notes

For an extra layer of flavor, add a sprinkle of red pepper flakes to the teriyaki chicken. You can also serve the rice stacks with a side of sriracha mayo.