Teriyaki Chicken with Avocado and Rice Stack Layers Recipe
This delicious Teriyaki Chicken with Avocado and Rice Stack Layers is a vibrant, visually stunning dish combining tender marinated chicken, creamy mashed avocado, and fluffy jasmine rice. Layers of sweet and savory teriyaki chicken paired with fresh avocado create a harmonious blend of flavors and textures, making it a perfect centerpiece for a special lunch or dinner.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts (about 1 pound)
- 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
- Salt and pepper to taste
Rice
- 1 cup uncooked jasmine rice
- 2 cups water (for cooking rice)
Avocado Layer
- 2 ripe avocados
- Salt and pepper to taste
Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Marinate the Chicken: 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 marinade over them, seal, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove chicken from marinade, shake off excess, and season with salt and pepper. Cook chicken for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Prepare the Avocado: Cut avocados in half, remove pits, and scoop flesh into a bowl. Gently mash with a fork, seasoning with salt and pepper to taste.
- Assemble the Stack: Using a round mold or a clean, empty can with both ends removed, start with a layer of rice, pressing down gently. Add a layer of mashed avocado, followed by a layer of sliced teriyaki chicken. Repeat layers until desired height is reached, finishing with chicken on top.
- Garnish and Serve: Carefully remove the mold and garnish the stack with chopped green onions and a sprinkle of sesame seeds. Serve immediately with extra teriyaki sauce drizzled around the plate if desired.
Notes
- For more intense chicken flavor, marinate for up to 2 hours.
- Use a food-grade mold or ring to get perfect, clean layers.
- Rinse the rice thoroughly to remove excess starch for fluffier texture.
- You can grill the chicken outdoors or cook it in a skillet indoors depending on availability.
- Leftover stacks can be refrigerated but are best enjoyed fresh to maintain texture.
Keywords: Teriyaki Chicken, Avocado, Jasmine Rice, Layered Stack, Grilled Chicken, Asian Inspired, Healthy Dinner
