Go Back
Teriyaki Chicken Avocado Rice
Rocco Fuhrman

Teriyaki Chicken Avocado Rice

Unlock a world of vibrant flavors with this incredible Teriyaki Chicken Avocado Rice. This recipe blends savory teriyaki chicken, creamy avocado, and fluffy rice into a delightful, wholesome bowl. It’s perfect for busy weeknight dinners, combining deliciousness with healthy nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil or avocado oil
  • Salt and freshly ground black pepper to taste
  • ½ cup low-sodium soy sauce (or tamari for gluten-free)
  • ¼ cup rice vinegar
  • 2 tablespoons maple syrup or sugar-free sweetener (like erythritol or stevia blend)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons cold water (slurry)
  • 2 cups cooked brown rice or quinoa
  • 2 ripe avocados, diced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: a squeeze of lime juice for the avocado

Method
 

  1. In a medium bowl, whisk together soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sesame oil. Set aside.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet.
  3. Pour the teriyaki sauce into the same skillet and bring to a simmer. In a small bowl, whisk cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering sauce, cooking for 1-2 minutes until thickened.
  4. Return the cooked chicken to the skillet, tossing gently to coat in the thickened teriyaki sauce.
  5. Divide cooked brown rice among serving bowls and top each with the teriyaki chicken.
  6. Add diced avocado to each bowl and sprinkle with green onions and sesame seeds. Optionally, add a squeeze of lime juice over the avocado. Serve immediately.

Notes

Cook rice ahead of time for quicker meal prep. Choose ripe avocados for the best flavor.