Oh my goodness, you HAVE to try this Teriyaki Chicken Avocado Rice! Seriously, it’s like a warm hug in a bowl. I whipped this up last week when I was absolutely wiped out from work, and it came together so super fast. We’re talking tender chicken coated in this amazing teriyaki glaze, piled onto fluffy rice, and then topped with creamy avocado. It’s just the perfect combination of savory, sweet, and fresh, and honestly, it’s my new go-to for a seriously satisfying weeknight dinner.
Why You’ll Love This Teriyaki Chicken Avocado Rice
Seriously, if you need a quick and yummy dinner, this is it! You’re going to love how:
- It’s ridiculously fast – ready in about 35 minutes from start to finish.
- It’s super simple, even if you’re new to cooking!
- The flavors are just amazing: sweet teriyaki, savory chicken, and creamy avocado.
- It’s a complete meal that feels fancy but is totally weeknight-friendly.
- Everyone always asks for seconds (and thirds!).
Gather Your Ingredients for Teriyaki Chicken Avocado Rice
Okay, let’s get everything ready! You’ll want to have these bits and bobs on hand. It’s really not a lot, which is another reason I love this recipe so much.
For the Chicken:
- About a pound of boneless, skinless chicken thighs. I like to cut them into bite-sized pieces – makes them cook faster and easier to eat!
- A quarter cup of your favorite teriyaki sauce. Bottle is totally fine, no need to be fancy unless you want to be!
- One tablespoon of sesame oil. This gives it that little nutty kick.
For the Rice:
- Two cups of cooked rice. White, brown, jasmine – whatever you’ve got or prefer!
For Serving:
- One ripe avocado, sliced nice and pretty.
- A couple tablespoons of sesame seeds for sprinkling.
- And one scallion (green onion), thinly sliced. This really brightens everything up!
Step-by-Step Guide to Making Teriyaki Chicken Avocado Rice
Alright, let’s get this amazing Teriyaki Chicken Avocado Rice into bowls! It’s honestly so straightforward, you’ll be wondering why you haven’t made it a million times already. We’re going to cook up that chicken until it’s perfectly glazed, then just layer everything together. Easy peasy!
Cooking the Teriyaki Chicken
First things first, grab a skillet and get that sesame oil heating over medium-high heat. Once it’s sizzling, carefully add your bite-sized chicken pieces. My biggest tip here? Don’t crowd the pan! Give those chicken pieces some space so they can really get beautifully browned on all sides instead of steaming. If you need a hand with cutting chicken thighs, check out my guide on properly cutting chicken thighs! After they’re looking golden, pour in that teriyaki sauce. Let it bubble away for about 5 to 7 minutes, stirring gently. You want the sauce to get thick and lovely, coating every single juicy piece of chicken.
Assembling Your Teriyaki Chicken Avocado Rice Bowls
Now for the fun part – building our bowls! Start by dividing that fluffy cooked rice between your serving bowls. Pile on that glorious teriyaki chicken right on top of the rice. Next, arrange those beautiful slices of avocado all pretty-like. I like to fan them out a bit so you get that creamy goodness with every bite. Finish it all off with a sprinkle of sesame seeds and some thinly sliced scallions for a pop of color and freshness. Ta-da! Dinner is served!
Tips for the Best Teriyaki Chicken Avocado Rice
Okay, so you want your Teriyaki Chicken Avocado Rice to be absolutely perfect, right? Trust me, a few little secrets make a world of difference. First off, don’t skimp on the chicken thighs – they stay so much juicier than breasts! And for the teriyaki sauce, if you’re feeling adventurous, there are some seriously amazing brands out there. Taste it and add a little more if you like it extra saucy or a pinch of sugar if it’s not quite sweet enough for you. My absolute favorite part is how the avocado just melts into the warm chicken and rice – pure bliss!
Ingredient Notes and Substitutions for Teriyaki Chicken Avocado Rice
So, a few notes on some of the ingredients in this Teriyaki Chicken Avocado Rice that can make a difference, or what you can swap if you need to! Chicken thighs are my absolute favorite here because they just stay so tender and flavorful, even with the teriyaki glaze. But hey, if you only have chicken breast, go for it! Just be super careful not to overcook it, or it can get a little dry, you know?
As for the rice, I usually just use whatever plain white rice I have cooked up, but brown rice or even jasmine rice works beautifully too. If you’re feeling super fancy, maybe some sushi rice would be amazing! And if you don’t have sesame oil, a little bit of neutral oil like vegetable or canola oil will work in a pinch, but the sesame oil really adds that signature nutty aroma that I just adore.
Frequently Asked Questions about Teriyaki Chicken Avocado Rice
Got questions about making this yummy Teriyaki Chicken Avocado Rice? I get it! Here are some of the things people ask me most often:
Can I make this vegetarian?
Absolutely! You can definitely swap out the chicken for something else. Tofu is a fantastic option – just press it well and cube it before tossing it in that teriyaki sauce. Or, try some meaty mushrooms like shiitake or cremini; they get so savory and delicious when cooked that way!
What kind of rice is best for this bowl?
Honestly, any cooked rice you have is going to be great! I usually just use plain white rice, but jasmine rice adds a lovely floral scent, and brown rice gives it a nice chewy texture. If you’re feeling fancy, sushi rice is also a winner for this kind of bowl.
How long does it take to cook the chicken?
You want to cook the chicken pieces until they’re browned all over and the teriyaki sauce has thickened up nicely, which usually takes about 5 to 7 minutes once you add the sauce. Just keep an eye on it and stir occasionally so it doesn’t stick!
Can I add other veggies?
Oh, for sure! This bowl is super forgiving. I love adding some steamed broccoli florets, some snap peas, or even some shredded carrots right at the end with the chicken. It just adds more color and crunch, which is always a good thing!
Storing and Reheating Your Teriyaki Chicken Avocado Rice
So, you’ve got some amazing Teriyaki Chicken Avocado Rice leftovers? Lucky you! Let them cool down a bit, then tuck them into an airtight container in the fridge. They should keep nicely for about 3-4 days. When you’re ready to reheat, I find the best way is to warm the chicken and rice gently on the stovetop over low heat, maybe with a tiny splash of water or broth to loosen things up. The microwave works too, just pop it uncovered for about a minute or so until it’s heated through. Try to add the fresh avocado *after* reheating, so it stays nice and creamy!
Estimated Nutritional Information
Okay, so when we’re talking about this super tasty Teriyaki Chicken Avocado Rice, a rough estimate per serving is usually around 450-550 calories. You’re looking at about 25-35 grams of protein from that chicken, maybe 40-50 grams of carbs from the rice and sauce, and about 20-25 grams of fat, mostly from the avocado and chicken. Of course, this can totally change depending on the brands of teriyaki sauce and avocado you use, and how much you gobble up!
Share Your Teriyaki Chicken Avocado Rice Creations
Did you make this amazing Teriyaki Chicken Avocado Rice? I’d absolutely LOVE to hear how it turned out for you! Drop a comment below and tell me what you thought, or even better, snap a picture and tag me on social media! Seeing your yummy creations is seriously the best part of all this.
Teriyaki Chicken Avocado Rice
Ingredients
Equipment
Method
- Heat sesame oil in a skillet over medium-high heat.
- Add chicken pieces to the skillet and cook until browned on all sides.
- Pour teriyaki sauce over the chicken and simmer for 5-7 minutes, or until the sauce has thickened and coated the chicken.
- Divide cooked rice among bowls.
- Top the rice with the teriyaki chicken.
- Add sliced avocado to each bowl.
- Garnish with sesame seeds and sliced scallions.