Teriyaki Chicken Avocado Rice Stack

This Teriyaki Chicken Avocado Rice Stack is a flavorful and nutritious meal featuring layers of fluffy rice, juicy teriyaki chicken, creamy avocado, and a drizzle of savory sauce. It’s a fun, deconstructed sushi-inspired dish that’s easy to assemble and packed with flavor!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

For the Teriyaki Chicken:

2 boneless, skinless chicken breasts, diced

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp honey or brown sugar

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp grated ginger

2 cloves garlic, minced

½ tsp cornstarch mixed with 1 tbsp water (to thicken)

1 tbsp vegetable oil (for cooking)

For the Rice Base:

2 cups cooked jasmine or sushi rice

1 tbsp rice vinegar

½ tsp salt

½ tsp sesame seeds (optional)

For the Toppings:

1 ripe avocado, sliced or mashed

1 tbsp lime juice (to prevent browning)

2 green onions, finely chopped

½ cucumber, thinly sliced

1 tbsp sesame seeds (white or black)

1 tbsp sriracha mayo (optional for spice)

1 sheet nori, cut into small strips (optional)

Instructions:

Cook the Rice

Prepare jasmine or sushi rice according to package instructions.

Once cooked, mix with rice vinegar, salt, and sesame seeds for added flavor.

Set aside and let it cool slightly.

Cook the Teriyaki Chicken

In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.

Heat vegetable oil in a pan over medium heat. Add diced chicken and cook for 5-6 minutes until lightly browned.

Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes.

Stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 more minutes, then remove from heat.

Assemble the Rice Stack

In a food ring mold (or use a cup as a guide), layer ⅓ cup rice, pressing down gently.

Add a layer of sliced or mashed avocado with a drizzle of lime juice.

Place a generous scoop of teriyaki chicken on top.

Garnish with cucumber slices, green onions, sesame seeds, and sriracha mayo.

Serve & Enjoy

Carefully remove the mold and serve immediately. Add nori strips for a sushi-like taste!

Tips & Tricks:

Make It Low-Carb – Swap rice for cauliflower rice or quinoa.

Meal Prep Friendly – Store ingredients separately and assemble fresh.

Spicy Kick – Add sriracha or red pepper flakes for heat.

Extra Crunch – Sprinkle with crispy onions or crushed seaweed snacks.

Nutrition Facts (Per Serving):

Calories: ~400

Protein: 32g

Carbohydrates: 45g

Fat: 10g

Fiber: 4g

Sodium: ~600mg