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Exploring the vibrant fusion of flavors in Teriyaki Chicken and Avocado Rice Stacks, this article delves into a delightful dish that beautifully combines savory and creamy ingredients for a satisfying meal. The juicy, marinated chicken thighs pair harmoniously with the creamy texture of avocado, while the jasmine rice serves as a perfect canvas that holds all these flavors together. Each bite of the stack offers a contrast of textures, with the crunch of sesame seeds and green onions contrasting against the creaminess of the avocado and the tenderness of the chicken.
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Teriyaki Chicken and Avocado Rice Stacks

This dish features marinated teriyaki chicken layered with creamy avocado and fluffy jasmine rice, creating a delightful stack. It's a visually appealing and flavorful main course.
Course Main Course
Cuisine Asian
Keyword avocado, easy recipe, layered dish, rice, stack, teriyaki chicken
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour
Servings 4
Calories 450kcal

Ingredients

  • 1 lb boneless skinless chicken thighs
  • ½ cup teriyaki sauce
  • 2 cups cooked jasmine rice
  • 1 ripe avocado thinly sliced
  • ¼ cup green onions finely chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon vegetable oil
  • to taste salt
  • to taste pepper
  • 1 tablespoon rice vinegar optional
  • 1 teaspoon chili flakes optional

Instructions

  • Marinate the chicken thighs in teriyaki sauce for at least 30 minutes.
  • Heat vegetable oil in a skillet and cook the chicken for 5-7 minutes on each side.
  • Mix rice vinegar into the cooked jasmine rice if desired.
  • Slice the avocado into thin pieces.
  • Layer jasmine rice, chicken strips, and avocado slices in a mold.
  • Repeat layering until the mold is full, finishing with avocado on top.
  • Remove the mold and garnish with green onions and sesame seeds.
  • Serve warm and enjoy your Teriyaki Chicken and Avocado Rice Stacks.

Notes

For added flavor, consider drizzling extra teriyaki sauce around the plate when serving.