Okay, let’s get cooking! Imagine this: tender, juicy teriyaki chicken glistening under the soft glow of the kitchen light, paired with creamy avocado and fluffy rice, all stacked together in a delightful, bite-sized tower of flavor. That’s what we’re making today: Teriyaki Chicken Avocado Rice Stacks, a dish that’s become a real staple in my household, and I can’t wait to share it with you.

It all started on a busy weeknight. I was staring into the fridge, feeling that familiar pang of “what am I going to make for dinner?” My kids were clamoring for something exciting, but I was short on time and energy. I had some chicken thighs, a nearly-ripe avocado, and leftover rice. Inspiration struck! Why not combine these into a fun, deconstructed sort of meal? I whipped up a quick teriyaki sauce, cooked the chicken, and assembled the first stack.

My son, usually a picky eater, devoured it in seconds! “Mom, this is amazing!” he exclaimed, and my daughter nodded enthusiastically, already reaching for another. That’s how the Teriyaki Chicken Avocado Rice Stacks became a regular feature on our dinner table.

I know how challenging it can be to find recipes that are both delicious and relatively healthy. So many recipes seem to take forever or call for ingredients you’ve never even heard of! That’s why I love this Teriyaki Chicken Avocado Rice Stacks recipe. It’s simple enough for a weeknight, but impressive enough to serve to guests. Plus, it’s packed with flavor and nutrients. The Teriyaki Chicken Avocado Rice Stacks are a satisfying meal that doesn’t leave you feeling weighed down.

One of the things I really appreciate about this recipe is how adaptable it is. You can easily swap out ingredients based on what you have on hand. Don’t have chicken thighs? Chicken breasts work just as well. Prefer brown rice? Go for it! And if you’re feeling adventurous, you can even add a sprinkle of sesame seeds or a drizzle of sriracha mayo for an extra kick. Really, the possibilities are endless with these Teriyaki Chicken Avocado Rice Stacks.

The creamy avocado provides healthy fats (as the USDA FoodData Central states, avocados are a great source of nutrients!), which perfectly complement the savory teriyaki chicken. The rice adds a comforting base, making each bite a symphony of textures and flavors. I often think of the Mayo Clinic’s advice on a healthy diet while making this and feel good that it has a good balance of carbs, fats, and protein. It’s a meal that’s both satisfying and nourishing, and that’s a win-win in my book!

So, are you ready to give these Teriyaki Chicken Avocado Rice Stacks a try? I promise you won’t be disappointed. Grab your apron, gather your ingredients, and let’s get cooking! I’m so excited for you to discover how delicious and easy these Teriyaki Chicken Avocado Rice Stacks are. I bet your family will love them as much as mine does. Let’s get started on making these wonderful Teriyaki Chicken Avocado Rice Stacks together! I know that you’ll enjoy making and eating these Teriyaki Chicken Avocado Rice Stacks and sharing the recipe with others. And remember, don’t be afraid to experiment with your own variations to make these Teriyaki Chicken Avocado Rice Stacks your own!

Ingredients

Here’s what you’ll need to make these delightful Teriyaki Chicken Avocado Rice Stacks. Don’t worry, most of these are pantry staples, and I’ll give you some handy substitution ideas along the way!

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1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. (I prefer thighs because they stay moist, but chicken breasts work too! Just be careful not to overcook them.)
1 cup cooked rice, preferably short-grain or medium-grain (Leftover rice is perfect for this! I usually use white rice, but brown rice is a healthy alternative. Check out the National Institute of Diabetes and Digestive and Kidney Diseases for more information on rice nutrition.)
2 ripe avocados, pitted and sliced (Make sure they’re ripe but not too soft. A little resistance when you gently squeeze them is perfect.)

1/4 cup soy sauce (I use low-sodium to control the salt, but regular soy sauce is fine too.)
2 tablespoons honey (Adds sweetness and helps the sauce thicken. Maple syrup is a good substitute if you don’t have honey.)
1 tablespoon rice vinegar (Adds a tangy flavor. Apple cider vinegar can be used in a pinch.)

1 teaspoon grated ginger (Fresh ginger is best, but ground ginger works too. Use about 1/2 teaspoon of ground ginger.)
1 clove garlic, minced (Adds a savory flavor. Garlic powder can be used as a substitute, about 1/2 teaspoon.)
1 tablespoon sesame oil (Adds a nutty flavor. If you don’t have sesame oil, you can use olive oil or vegetable oil.)

1 teaspoon cornstarch (Helps thicken the sauce. You can also use arrowroot powder.)
Sesame seeds, for garnish (Optional, but adds a nice visual appeal and a little extra flavor.)
Green onions, thinly sliced, for garnish (Optional, but adds a fresh, vibrant touch.)

A little tip: I often buy chicken in bulk when it’s on sale and freeze it in smaller portions. This way, I always have some on hand for quick meals like these Teriyaki Chicken Avocado Rice Stacks. For the avocados, if they are on the firmer side when purchasing, place them in a paper bag with a banana or apple to speed up the ripening process. This ingredient list will help you make some really tasty Teriyaki Chicken Avocado Rice Stacks!

Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make these amazing Teriyaki Chicken Avocado Rice Stacks. Don’t worry, it’s easier than it looks!

Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and cornstarch. Make sure there are no lumps! This sauce is the heart of the Teriyaki Chicken Avocado Rice Stacks.

Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides. Don’t overcrowd the pan; work in batches if necessary.
Simmer in Sauce: Pour the teriyaki sauce over the chicken. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through. This usually takes about 5-7 minutes. Make sure the chicken is cooked completely! Nobody wants raw chicken in their Teriyaki Chicken Avocado Rice Stacks!
Assemble the Stacks: Now comes the fun part! Using a small bowl or a round cookie cutter as a mold, layer the rice, avocado slices, and teriyaki chicken. Gently press down on each layer to help them stick together.

Invert and Garnish: Carefully invert the bowl onto a plate. The Teriyaki Chicken Avocado Rice Stacks should come out easily. Garnish with sesame seeds and green onions, if desired.
Serve Immediately: These Teriyaki Chicken Avocado Rice Stacks are best served immediately while the chicken is warm and the avocado is fresh.

A little tip I learned the hard way: don’t overcook the chicken! It will become dry and tough. Also, make sure the rice is not too sticky, or it will be difficult to form the stacks. If the rice is too sticky, try rinsing it under cold water before using it. My kids love helping me assemble the Teriyaki Chicken Avocado Rice Stacks, so it’s become a fun family activity.

Sometimes they get a little messy, but that’s part of the fun! If you have any leftover cooked chicken, these Teriyaki Chicken Avocado Rice Stacks are a great way to use it up. You can also use leftover rice. I think you will really enjoy making these Teriyaki Chicken Avocado Rice Stacks.

Serving Ideas

So, you’ve made these beautiful Teriyaki Chicken Avocado Rice Stacks. Now, how do you serve them? Here are some ideas to make them even more appealing and enjoyable:

Side Dishes: I love serving these with a side of steamed broccoli or edamame. It adds a pop of color and some extra nutrients. A simple salad with a light vinaigrette is also a great option.

Presentation: Arrange the Teriyaki Chicken Avocado Rice Stacks artfully on a plate. A drizzle of extra teriyaki sauce or a sprinkle of sesame seeds can make them look even more appealing. You can also use a squeeze bottle to create a decorative pattern with sriracha mayo.
Occasions: These Teriyaki Chicken Avocado Rice Stacks are perfect for a weeknight dinner, but they’re also elegant enough to serve at a casual gathering. They’re a great conversation starter!
Leftovers: If you have any leftovers, store the chicken and rice separately in the refrigerator. The avocado is best eaten fresh, but you can try squeezing some lemon juice over it to prevent browning.

Portion Sizes: I usually make about 2-3 stacks per person, depending on how hungry everyone is. My kids can usually eat two, while my husband and I often go for three. The Teriyaki Chicken Avocado Rice Stacks are really filling because of the rice and avocado.
Variations: If you want to change it up a bit, you can add other toppings such as a fried egg or some pickled ginger. Some people also enjoy adding a sprinkle of nori flakes for an extra savory flavor in these Teriyaki Chicken Avocado Rice Stacks.

My family always enjoys these Teriyaki Chicken Avocado Rice Stacks. It’s always a crowd-pleaser and there are hardly any leftovers. I hope you and your family will enjoy these delicious Teriyaki Chicken Avocado Rice Stacks just as much as we do.

FAQs

Got questions? I’ve got answers! Here are some frequently asked questions about making Teriyaki Chicken Avocado Rice Stacks:

Can I make these ahead of time?While the Teriyaki Chicken Avocado Rice Stacks are best served fresh, you can definitely prep some of the components ahead of time. Cook the rice and the chicken in advance and store them separately in the refrigerator. However, I recommend slicing the avocado just before serving to prevent it from browning.
Can I use brown rice instead of white rice?Absolutely! Brown rice is a great healthy alternative. Just keep in mind that it might take a little longer to cook than white rice. You can use any kind of rice in these Teriyaki Chicken Avocado Rice Stacks, so choose what you prefer.

I don’t have rice vinegar. What can I use instead?Apple cider vinegar or white wine vinegar can be used as a substitute. They will add a similar tangy flavor to the teriyaki sauce. A little lemon juice works too!
Can I make this vegetarian?Yes! You can substitute the chicken with tofu or tempeh. Just be sure to press the tofu to remove excess water before cooking it. You can also add some veggies such as mushrooms, bell peppers, or broccoli to these Teriyaki Chicken Avocado Rice Stacks.
How can I make this low-sodium?Use low-sodium soy sauce and be mindful of other ingredients that may contain sodium. You can also add a little bit of water to the teriyaki sauce to dilute the sodium content. Another option is to use coconut aminos, which is a naturally lower-sodium alternative to soy sauce in these Teriyaki Chicken Avocado Rice Stacks.

I don’t have a small bowl or cookie cutter to make the stacks. What can I use?You can use a measuring cup or even just your hands to form the stacks. Just make sure to gently press down on each layer to help them stick together. You can even just serve these Teriyaki Chicken Avocado Rice Stacks deconstructed in a bowl!
Can I add other toppings?Definitely! Sesame seeds and green onions are great options. You can also add a drizzle of sriracha mayo, a sprinkle of nori flakes, or some pickled ginger. Get creative and experiment with different flavors and textures for these Teriyaki Chicken Avocado Rice Stacks.
The teriyaki sauce is too thick. How can I thin it out?Add a tablespoon or two of water to the sauce and stir until it reaches the desired consistency. You can also add a little bit of rice vinegar to balance out the sweetness.

I hope these FAQs are helpful! If you have any other questions, feel free to ask in the comments below. I love hearing from you and helping you make these amazing Teriyaki Chicken Avocado Rice Stacks!

Conclusion

So there you have it – my family’s favorite Teriyaki Chicken Avocado Rice Stacks recipe! I hope you’ll give it a try and that it becomes a regular on your dinner table too. It’s a dish that’s close to my heart because it represents those moments when I managed to create something delicious and satisfying out of simple ingredients and a little bit of inspiration.

Before you go, here are a few final tips to help you make these Teriyaki Chicken Avocado Rice Stacks perfect every time:

Don’t overcook the chicken. It should be tender and juicy, not dry and tough.
Use ripe but firm avocados. They should be easy to slice but not mushy.
Get creative with the toppings. Add your favorite flavors and textures to make these stacks your own.

My family sometimes likes to add a sprinkle of red pepper flakes for a little heat, or a dollop of Greek yogurt for extra creaminess. My daughter is a huge fan of adding some shredded carrots for some added crunch in these Teriyaki Chicken Avocado Rice Stacks. Don’t be afraid to experiment!

Remember, cooking is all about having fun and creating something that you and your loved ones will enjoy. So, grab your apron, put on some music, and get ready to make some delicious Teriyaki Chicken Avocado Rice Stacks. I’m confident that you’ll enjoy making these Teriyaki Chicken Avocado Rice Stacks and that they’ll be a hit with your family and friends. These Teriyaki Chicken Avocado Rice Stacks are always a crowd-pleaser at my house.

Teriyaki Chicken Avocado Rice Stacks Delight

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If you try this recipe, please let me know what you think in the comments below! I love hearing your feedback and seeing your creations. And if you’re looking for more easy and delicious recipes, be sure to check out my recipe for Chicken Yellow Rice or my Creamy Smothered Chicken and Rice, you might find a new family favorite! And of course, please share this Teriyaki Chicken Avocado Rice Stacks recipe with your friends and family! Happy cooking!

Teriyaki Chicken Avocado Rice Stacks

Print Recipe

These Teriyaki Chicken Avocado Rice Stacks are a delightful and healthy meal. Fluffy rice, savory teriyaki chicken, and creamy avocado come together in a delicious and visually appealing presentation.

Author: Kiera
Prep Time: 15 minutes

Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings

Category: Dinner
Method: Skillet
Cuisine: Asian

Ingredients

Scale

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup teriyaki sauce
1 tablespoon sesame oil

1 teaspoon grated ginger
1 clove garlic, minced
2 cups cooked white rice

2 ripe avocados, diced
1/4 cup chopped green onions
1 tablespoon sesame seeds

Optional: Sriracha for drizzling

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Instructions

In a bowl, combine chicken pieces with teriyaki sauce, sesame oil, ginger, and garlic. Marinate for at least 15 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
To assemble the stacks, use a round cookie cutter or small bowl as a mold.
Place a layer of rice at the bottom of the mold, pressing gently.

Top with a layer of diced avocado.
Add a layer of teriyaki chicken.
Carefully remove the mold and repeat to create more stacks.

Garnish with green onions and sesame seeds. Drizzle with sriracha, if desired.
Serve immediately.

Notes

For an extra layer of flavor, try adding a sprinkle of toasted seaweed flakes to each stack.