Ingredients

2 boneless, skinless chicken breasts (about 1 pound)

1 cup uncooked jasmine rice

2 ripe avocados

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Water (for cooking rice and chicken)

Instructions

Step 1: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Place chicken breasts in a resealable plastic bag, pour the marinade over them, seal the bag, and refrigerate for at least 30 minutes or up to 2 hours.

Step 2: Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.

Step 3: Preheat grill or skillet over medium-high heat. Remove chicken from marinade, shake off excess, and season with salt and pepper. Cook 6–7 minutes per side until internal temperature reaches 165°F. Let rest a few minutes before slicing into thin strips.

Step 4: Cut avocados in half, remove pits, and scoop flesh into a bowl. Gently mash with a fork, seasoning with salt and pepper to taste.

Step 5: Use a round mold or an empty can with both ends removed for shaping. Start with a layer of rice at the bottom, pressing gently. Add a layer of mashed avocado, then sliced teriyaki chicken. Repeat layers to desired height, finishing with chicken on top.

Step 6: Carefully remove the mold. Garnish with chopped green onions and sesame seeds.

Step 7: Serve immediately with extra teriyaki sauce drizzled around if desired. Enjoy your beautifully layered Teriyaki Chicken with Avocado and Rice Stack!

Tips & Variations

For deeper flavor, marinate the chicken overnight in the refrigerator.

Swap jasmine rice for brown rice or quinoa for a different texture.

Add thinly sliced cucumber or shredded carrots between layers for extra crunch and freshness.

If you don’t have a mold, simply layer the ingredients neatly on a plate using a spoon.

Storage

Store any leftover stacks in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the chicken and rice in the microwave or on the stovetop; add fresh avocado after reheating for best texture. This dish is best enjoyed fresh to preserve the creamy avocado and tender chicken.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless thighs or even thinly sliced chicken breast work well. Adjust cooking time accordingly to ensure the chicken is cooked through.

Is there a vegetarian alternative to this dish?

Absolutely! Substitute the chicken with grilled tofu or tempeh marinated in the same teriyaki sauce for a delicious vegetarian version.