Description
Looking for a quick and delightful meal that brings the family together? This Delicious Teriyaki Chicken with Avocado and Rice Stack Layers recipe checks all the boxes! With tender chicken coated in a sweet-savory teriyaki sauce, creamy avocado, and fluffy rice, this dish is perfect for busy weeknights or special gatherings. Plus, it incorporates nutritious veggies like broccoli, making it both tasty and wholesome. In just 25 minutes, you can create a colorful and satisfying meal that everyone will love. Enjoy customizing it with your favorite veggies or grains for a unique twist every time!
Ingredients
Scale
- ½ cup less sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons unseasoned rice vinegar
- 1 heaping teaspoon minced fresh ginger
- 1 heaping teaspoon minced garlic
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 small broccoli crown, chopped into small florets
- ¾ cup water
- 1 tablespoon avocado oil
- 1 ½ pounds boneless skinless chicken breast, cubed
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Cooked white or brown rice
- 2 avocados, sliced
- Sesame seeds (as needed)
Instructions
- Whisk together soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch to prepare the teriyaki sauce.
- Steam broccoli in boiling water for 2-3 minutes until crisp-tender; drain and keep warm.
- In a skillet over medium-high heat, cook cubed chicken in avocado oil until browned and fully cooked (5-6 minutes).
- Add teriyaki sauce to the skillet; simmer until thickened.
- To serve, layer cooked rice in bowls topped with chicken, steamed broccoli, sliced avocado, and sesame seeds.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 590
- Sugar: 14g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 110mg