Chicken Avocado and Rice Stack Recipe – Fresh Glazed Meal
There’s something incredibly satisfying about creating a meal that looks like it belongs in a high-end restaurant, right in your own kitchen. This Chicken Avocado and Rice Stack recipe is exactly that – a dish that delivers on visual appeal without being overly complicated. It’s all about layering flavours and textures: a base of perfectly seasoned sushi rice, a generous middle of creamy, zesty avocado, and a topping of tender, savoury chicken coated in a rich, homemade teriyaki-style sauce. It’s a complete meal in one neat, impressive tower.
I’ve been making this for over 3 years, and it never disappoints. It started as an attempt to recreate a dish I had at a café in Brighton, and after a bit of tinkering, it has become a firm favourite in our house. We make it for a special weekend lunch or a lighter dinner when we’re craving something fresh but substantial. The balance of the salty-sweet chicken against the cool, smooth avocado is just wonderful, and the sticky rice holds everything together beautifully.
This recipe is ideal for anyone who enjoys Japanese-inspired flavours but wants a straightforward method to follow. It works wonderfully for a date night in or when you’re cooking for a friend and want to serve something a little bit different. The vibrant green of the avocado and the glossy sheen of the chicken sauce make it a feast for the eyes before you even take the first bite.
Recipe Overview
This Chicken Avocado and Rice Stack brings together classic flavours in an elegant presentation. The heart of the dish is the teriyaki chicken, which we’ll make with a simple yet deeply flavourful homemade sauce. Layered with fluffy sushi rice and a bright, lime-infused avocado mash, it’s a balanced and satisfying meal. After testing this a few times, I found that letting the chicken marinate in the sauce for even just 10 minutes while you prep the other ingredients makes a noticeable difference to the final taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Chicken Avocado and Rice Stack Recipe
- Genuine Flavour: The homemade teriyaki-style sauce is the star here. It’s a gorgeous blend of salty soy, sweet honey, and a kick of fresh ginger and garlic that glazes the chicken until it’s sticky and irresistible. This richness is perfectly cut by the fresh, creamy avocado mash seasoned with a sharp squeeze of lime.
- Ready in 35 Minutes: From start to finish, this impressive-looking dish comes together in about 35 minutes. It’s a brilliant option for a weeknight when you fancy something a bit more special without spending hours in the kitchen.
- A Flexible Recipe: This stack is incredibly adaptable. You can swap the chicken for pan-fried salmon or prawns. For a bit of extra texture and sweetness, try adding a thin layer of finely diced mango. If you’re a fan of spicier dishes, my Bang Bang Chicken Thighs recipe might also be up your street!
- Great for Special Lunches: This recipe works beautifully for a sophisticated lunch or a light, elegant dinner. It feels special without being heavy, making it a great choice when you have guests over.
- Family Tested: Everyone I’ve ever made this for seems to love it. My son, who is usually picky about textures, enjoys how all the layers combine. It always gets compliments, which is a lovely feeling!
Ingredients You’ll Need
For this chicken and rice stack, we’re using simple, fresh ingredients that combine to create something truly special. For the soy sauce, I always reach for Kikkoman’s low-sodium version as it allows me to control the saltiness of the final dish more precisely. Make sure your avocados are perfectly ripe – soft to the touch but not mushy.
- For the Teriyaki Chicken:
- 2 small boneless, skinless chicken breasts (about 300g), diced into 1-2cm pieces
- 1 tbsp vegetable oil
- 60ml low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 clove garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tsp cornflour mixed with 1 tbsp cold water (a cornflour slurry)
- For the Rice and Avocado:
- 150g sushi rice
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- ½ tsp salt
- 2 ripe avocados
- Juice of 1 lime
- A pinch of salt and freshly ground black pepper
- For Garnish:
- 1 tsp toasted sesame seeds
- 1 spring onion, finely sliced
Sara’s Tip: Don’t skip the mirin in the sauce if you can help it! It adds a unique, mild sweetness and glossy finish that you don’t quite get from sugar alone. You can find it in the world food aisle of most large supermarkets.
How to Make This Chicken Avocado and Rice Stack
The process is all about preparing each component separately before bringing them all together in the final, beautiful stack. A food presentation ring (about 8-10cm wide) is your best friend here, but a clean, empty tuna tin with both ends removed works just as well.
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the packet instructions. Once cooked, let it steam, covered, for 10 minutes off the heat.
- Season the Rice: While the rice is steaming, gently heat the rice vinegar, sugar, and salt in a small pan until the sugar and salt have dissolved. Pour this mixture over the cooked rice and fold it through gently with a spatula. Set aside to cool slightly.
- Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, mirin, minced garlic, and grated ginger.
- Cook the Chicken: Heat the vegetable oil in a frying pan over a medium-high heat. Add the diced chicken and cook for 5-7 minutes, until golden and cooked through.
- Glaze the Chicken: Pour the teriyaki sauce mixture into the pan with the chicken. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken. Pour in the cornflour slurry and stir continuously for another minute until the sauce is thick and glossy, coating the chicken pieces completely. Remove from the heat.
- Prepare the Avocado: Halve the avocados, remove the stones, and scoop the flesh into a bowl. Add the lime juice, a pinch of salt, and a few grinds of black pepper. Mash with a fork until it’s mostly smooth but still has a little texture.
- Assemble the Stacks: Place a food presentation ring in the centre of a plate. I find that lightly oiling the inside of the ring helps the stack release cleanly. Add half of the seasoned rice and press down firmly with the back of a spoon to create a compact base.
- Layer the Avocado: Spoon half of the avocado mixture on top of the rice layer, spreading it evenly and pressing down gently.
- Add the Chicken: Top the avocado with half of the sticky teriyaki chicken. Press down one last time before carefully lifting the ring straight up to reveal your stack. Repeat the process for the second stack.
- Garnish and Serve: Sprinkle the finished chicken avocado rice stacks with toasted sesame seeds and finely sliced spring onions. Serve immediately.
Tips From My Kitchen
- Rice Temperature is Key: For the best results, assemble the stacks while the rice is still slightly warm. This helps it stick together better and hold its shape when you remove the ring.
- The Secret to a Clean Stack: I used to struggle with this dish until I discovered this technique. The key to a neat release is to run a thin knife around the inside of the ring before you lift it. This breaks any seal and ensures clean, sharp edges on your stack.
- Make-Ahead Advice: You can prepare the cooked rice and the teriyaki chicken up to a day in advance and store them in separate airtight containers in the fridge. Reheat them gently before assembling. The avocado mash, however, must be made just before serving to keep its vibrant green colour and fresh taste.
- Storage: If you have leftovers, it’s best to store the components separately in the fridge for up to 2 days. Assembling them and then storing them will result in a soggy stack.
Delicious Variations to Try
Once you’ve mastered the basic chicken avocado rice stack, you can have fun experimenting with different ingredients. It’s a great base for getting creative.
- Spicy Chicken Stack: Add a teaspoon of sriracha or a pinch of dried chilli flakes to the teriyaki sauce for a welcome kick of heat. A drizzle of spicy mayo over the top is also fantastic.
- Vegetarian/Vegan Option: This works brilliantly with firm tofu. Press the tofu to remove excess water, dice it, and pan-fry until golden before adding the sauce. To make it vegan, simply swap the honey for maple syrup or agave nectar.
- Try a Different Protein: Flaked, cooked salmon is a wonderful alternative to chicken. Prawns, quickly stir-fried with the teriyaki sauce, are also a great choice. For another delicious chicken idea, check out my Bacon Brown Sugar Chicken Tenders.
What to Serve With This Chicken Avocado and Rice Stack
This stack is a complete meal on its own, but if you want to add some sides, choose things that are light and fresh to complement the main flavours.
- Edamame Beans: A small bowl of steamed and lightly salted edamame beans on the side adds a nice pop of colour and texture.
- Cucumber Salad: A simple Japanese-style cucumber salad (sunomono) dressed with a little rice vinegar and sesame oil is a refreshing contrast to the rich chicken.
– A Crisp Drink: A cold Japanese beer like Sapporo or a glass of chilled, dry Sauvignon Blanc cuts through the richness of the dish beautifully.
Frequently Asked Questions
Chicken Avocado and Rice Stack Recipe
Ingredients
Method
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the packet instructions. Once cooked, let it steam, covered, for 10 minutes off the heat.
- Season the Rice: While the rice is steaming, gently heat the rice vinegar, sugar, and salt in a small pan until the sugar and salt have dissolved. Pour this mixture over the cooked rice and fold it through gently with a spatula. Set aside to cool slightly.
- Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, mirin, minced garlic, and grated ginger.
- Cook the Chicken: Heat the vegetable oil in a frying pan over a medium-high heat. Add the diced chicken and cook for 5-7 minutes, until golden and cooked through.
- Glaze the Chicken: Pour the teriyaki sauce mixture into the pan with the chicken. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken. Pour in the cornflour slurry and stir continuously for another minute until the sauce is thick and glossy, coating the chicken pieces completely. Remove from the heat.
- Prepare the Avocado: Halve the avocados, remove the stones, and scoop the flesh into a bowl. Add the lime juice, a pinch of salt, and a few grinds of black pepper. Mash with a fork until it's mostly smooth but still has a little texture.
- Assemble the Stacks: Place a food presentation ring in the centre of a plate. I find that lightly oiling the inside of the ring helps the stack release cleanly. Add half of the seasoned rice and press down firmly with the back of a spoon to create a compact base.
- Layer the Avocado: Spoon half of the avocado mixture on top of the rice layer, spreading it evenly and pressing down gently.
- Add the Chicken: Top the avocado with half of the sticky teriyaki chicken. Press down one last time before carefully lifting the ring straight up to reveal your stack. Repeat the process for the second stack.
- Garnish and Serve: Sprinkle the finished chicken avocado rice stacks with toasted sesame seeds and finely sliced spring onions. Serve immediately.
Notes
I really hope you enjoy making this Chicken Avocado and Rice Stack recipe. It’s one of those dishes that looks incredibly polished but is built on simple, satisfying flavours. It’s proof that you can create something truly special at home without a lot of fuss. After you’ve made it, I’d love to hear how it went! Please leave a comment below and let me know what you think. Happy cooking! – Sara
