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Chicken Avocado and Rice Stack Recipe - Fresh Glazed Meal

Chicken Avocado and Rice Stack Recipe

An impressive yet easy-to-make dish featuring layers of seasoned sushi rice, creamy avocado mash, and sticky homemade teriyaki chicken. Perfect for a sophisticated lunch or a light, elegant dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 stacks
Course: Main Course
Cuisine: Japanese-inspired
Calories: 895
Ingredients Method Notes

Ingredients
  

For the Teriyaki Chicken
  • 2 small boneless skinless chicken breasts (about 300g), diced into 1-2cm pieces
  • 1 tbsp vegetable oil
  • 60 ml 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
  • 150 g 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
  • 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!

Method
 

  1. 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.
  2. 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.
  3. Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, mirin, minced garlic, and grated ginger.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Layer the Avocado: Spoon half of the avocado mixture on top of the rice layer, spreading it evenly and pressing down gently.
  9. 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.
  10. Garnish and Serve: Sprinkle the finished chicken avocado rice stacks with toasted sesame seeds and finely sliced spring onions. Serve immediately.

Notes

For variety, swap the chicken for pan-fried salmon or prawns. A thin layer of finely diced mango also adds a lovely sweetness and texture.