Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs
- Teriyaki sauce: 1 cup
- Avocado: 2 medium, ripe
- Cooked rice: 3 cups
- Green onions: 2, chopped
- Sesame seeds: 1 tbsp
- Soy sauce: 1 tbsp (optional, for rice)
- Rice vinegar: 1 tsp (optional, for rice)
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces.
- Step 2: In a bowl, marinate the chicken pieces in teriyaki sauce for at least 15 minutes (longer is better).
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until cooked through and slightly caramelized, about 8-10 minutes.
- Step 4: While the chicken is cooking, prepare the avocado. Dice the avocado into small pieces.
- Step 5: In a bowl, combine the cooked rice with a splash of soy sauce and rice wine vinegar.
- Step 6: To assemble, divide the rice among bowls. Top with the teriyaki chicken, diced avocado, green onions, and sesame seeds. Serve immediately.
Notes
- Store leftover components separately to prevent the avocado from browning and the rice from becoming soggy.
- When reheating the chicken, add a splash of water or teriyaki sauce to keep it moist and prevent it from drying out.
- For an extra pop of flavor, try adding a squeeze of lime juice over the avocado before serving.
- Don't overcrowd the skillet when cooking the chicken; cook in batches for better caramelization and even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American