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Teriyaki Chicken Avocado Rice Stacks

Delicious 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.

Ingredients

Scale
  • 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)

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.

Find it online: https://seasonedrecipe.com/teriyaki-chicken-avocado-rice-stacks/