Amazing Teriyaki Chicken Avocado Rice in 25 Min

You know those nights when you want something *actually* good for dinner, but the idea of spending forever in the kitchen just feels like too much? Yeah, I’ve been there. That’s exactly how my love for this Teriyaki Chicken Avocado Rice bowl started. I was looking for a meal that hit all the right spots – super flavorful, a little bit healthy, and most importantly, FAST. This dish just totally delivers. It’s this amazing combo of savory, sweet teriyaki chicken, that ridiculously creamy avocado, all piled on warm, fluffy rice. It’s like a hug in a bowl, and honestly, it’s become my go-to for a quick weeknight dinner that feels like takeout but is way better (and way less stressful!).

Why You’ll Love This Teriyaki Chicken Avocado Rice Bowl

Seriously, this bowl is a weeknight lifesaver! Here’s why it’s going to be your new favorite:

• It’s ridiculously quick: We’re talking minimal prep and pretty much everything cooked up in under 25 minutes. Dinner is served!
• Flavor overload: That sweet and savory teriyaki chicken with the cool, creamy avocado is just *chef’s kiss*.
• Super satisfying: It’s got protein, healthy fats, and carbs all in one gorgeous bowl. You won’t be hungry again in an hour, trust me.
• Customizable too: Don’t love cucumber? Hate green onions? No worries, you can totally swap things out for what YOU love.

Gather Your Ingredients for Teriyaki Chicken Avocado Rice

Alright, to get this delicious masterpiece on your table, you’ll need to grab a few things. Don’t worry, they’re all pretty standard and easy to find!

First up, we need about a pound of boneless, skinless chicken thighs. I really love thighs for this because they stay so wonderfully tender and juicy, even when you cook them up quickly. I just chop them into bite-sized pieces so they cook evenly. For that irresistible teriyaki flavor, we’ll use about half a cup of good teriyaki sauce, a tablespoon of soy sauce for that salty umami punch, and a tablespoon of honey to sweeten it up just right. Freshly grated ginger (about a teaspoon!) is a must for that zingy warmth, so don’t skip it! Oh, and one clove of minced garlic adds a perfect savory note. You’ll also want about two cups of cooked rice – whatever kind you like works, honestly. Then, for the fresh toppings, grab one ripe avocado, about half a cup of chopped cucumber, a quarter cup of shredded carrots (I love the crunch and color they add!), and a couple of green onions for a fresh, oniony bite. A sprinkle of sesame seeds at the end is totally optional but adds a nice little nutty finish. It’s a simple list, but these ingredients really team up to make something special. If you love fresh flavors like cucumber and avocado, you might also want to check out my Mango Cucumber Salad with Avocado!

Ingredient Notes and Substitutions for Teriyaki Chicken Avocado Rice

Okay, so while this Teriyaki Chicken Avocado Rice bowl recipe is pretty straightforward, there are a few little tricks and swaps that can make it even *more* you. First off, chicken thighs. I adore them for their juiciness, but if you’re more of a breast person, go for it! Just keep an eye on them while cooking so they don’t dry out. Chicken breast tends to cook a *tad* faster, so maybe shave off a minute or two from the cooking time. It’s still going to be delicious, just maybe not *quite* as forgiving if you overcook it.

And veggies! This is where you can really play. If cucumbers aren’t your jam, no sweat. Thinly sliced bell peppers (any color!), snap peas, or even some blanched edamame would be fantastic additions for crunch and color. If you’re feeling adventurous, maybe add some shredded zucchini like I do in my Chicken Parmesan Zucchini Boats – it adds great texture without overpowering anything. And speaking of flavor, if you want to kick things up a notch, a sprinkle of red pepper flakes into the marinade works wonders. Or, if you’re feeling a Thai vibe, you could even toss in some chopped peanuts or a drizzle of peanut dressing, kind of like in my Thai Quinoa Salad. The possibilities are endless, really!

Step-by-Step Guide to Making Teriyaki Chicken Avocado Rice

Okay, let’s get this fantastic Teriyaki Chicken Avocado Rice bowl on your plate! It’s seriously easy, but following these steps will make sure you get that perfect flavor and texture. Trust me, it’s a game-changer for a quick meal!

Marinating the Chicken for Teriyaki Chicken Avocado Rice

First things first, we need to give that chicken some love! In a medium bowl, whisk together your teriyaki sauce, soy sauce, honey, that lovely grated ginger, and the minced garlic. It’s like making a flavor potion! Now, toss in your bite-sized chicken pieces and give them a good stir to make sure every piece is coated. Let this party happen in the fridge for at least 15 minutes. This marinading step might seem small, but it really infuses all those delicious flavors deep into the chicken and helps tenderize it, so don’t skip it – even 15 minutes makes a difference!

Cooking the Teriyaki Chicken

Grab a skillet and get it nice and hot over medium-high heat. You don’t need much oil, maybe just a tiny bit to help things along. Add your marinated chicken pieces, spread them out so they’re not all crowded, and let them cook. You’re looking for them to get nicely browned and cooked all the way through, which usually takes about 5 to 7 minutes. Give them a stir every now and then! You want that slight char and caramelized look – it adds so much amazing flavor. It’ll smell incredible, too! If you’ve made my Garlic Butter Chicken Bites, this cooking process will feel super familiar.

Assembling Your Teriyaki Chicken Avocado Rice Bowl

Now for the fun part – putting it all together! Divide your fluffy cooked rice into two bowls. Then, artfully arrange that glorious teriyaki chicken right on top. Next, nestle in those creamy avocado slices, scatter the fresh cucumber and shredded carrots around. Finally, sprinkle those sliced green onions on top and add sesame seeds if you’re feeling fancy. It looks so vibrant and smells even better! Just beautiful, right?

Tips for Perfect Teriyaki Chicken Avocado Rice

Okay, so you’ve got all the pieces, but let’s make sure this Teriyaki Chicken Avocado Rice bowl is absolutely *perfect*. For the rice, make sure it’s cooked fluffy and not mushy – a good rinse before cooking really helps! When you’re picking out an avocado, give it a gentle squeeze. It should yield slightly to pressure but not feel mushy. If it’s too hard, just let it sit on the counter for a day! Oh, and for that amazing teriyaki flavor, don’t be afraid to let the chicken marinate for a little longer if you have time – the longer it sits, the deeper the flavor sinks in. For an extra pop, I sometimes add a little splash of lime juice to my avocado slices, kind of like I do for my Avocado Toast. It’s these little things that really make it sing!

Serving Suggestions for Your Teriyaki Chicken Avocado Rice

This Teriyaki Chicken Avocado Rice bowl is pretty much a complete meal on its own, but if you want to really make it a feast, I’ve got a couple of ideas! A bright, refreshing salad is always a winner. My Pineapple Cucumber Salad is super crisp and cuts through the richness perfectly. Or, for something a bit sweeter, the Peach Watermelon Salad is just divine in the summer. For drinks, a crisp iced green tea or even just some sparkling water with a squeeze of lime would be lovely!

Storage and Reheating Your Teriyaki Chicken Avocado Rice

So, you’ve made this amazing Teriyaki Chicken Avocado Rice bowl and, lucky you, you have leftovers! To keep it tasting great, pop any extra chicken and rice mixture into an airtight container and stash it in the fridge. It should stay good for about 2-3 days. Now, when it comes to reheating, I’ve found the best way is on the stovetop over medium-low heat, or you can microwave it for about a minute, stirring halfway through. Just be warned: the avocado can get a little… well, *mushy* when reheated, so it’s always best to add fresh avocado right before you eat it!

Frequently Asked Questions about Teriyaki Chicken Avocado Rice

Got questions about whipping up this Teriyaki Chicken Avocado Rice bowl? I’ve got you covered!

Can I make this vegetarian or vegan?

Oh, absolutely! For a vegetarian version, just swap the chicken out for cubes of extra-firm tofu or tempeh. Marinate and cook them the same way. If you want to go full vegan, make sure your teriyaki sauce is vegan-friendly (some have fish sauce or honey, so always check!) and skip the optional sesame seeds if you’re being super strict. It’s still going to be so delicious!

What kind of rice is best for this bowl?

Honestly, almost any rice works here! I love using a medium-grain white rice because it has a good sticky texture that holds everything together beautifully. Jasmine rice is also fantastic for its fragrance. If you’re feeling healthy, brown rice or even quinoa would be great alternatives too, though they might change the texture a bit.

How long does the teriyaki chicken last in the fridge?

Once cooked, the teriyaki chicken should be good in an airtight container in the refrigerator for about 2 to 3 days. That said, I usually find it’s best eaten within the first day or two for the absolute freshest flavor and best texture. For a similar chicken recipe that keeps well, check out my Mediterranean Chicken Gyros – the flavor holds up nicely!

Can I prep some components ahead of time?

Yes, you totally can! This is a great make-ahead meal, weekend warrior style. You can cook the rice and the chicken a day or two in advance and store them separately in the fridge. Chop your veggies (cucumber, green onions) and store them in an airtight container too. Just slice the avocado right before serving to keep it from browning. It makes assembling dinner a total breeze!

Estimated Nutritional Information

Now, I always like to give you guys a heads-up on what you’re digging into, nutritionally speaking! For this delicious Teriyaki Chicken Avocado Rice bowl, a serving is estimated to be around 650 calories. You’re getting about 35g of protein, which is fantastic for keeping you full and energized. There are about 60g of carbs, 8g of which is fiber – great for digestion! And you’ll get about 30g of fat, with 7g being saturated fat and 23g being the good unsaturated kind. Keep in mind, these are just estimates, and the exact numbers can totally change depending on the brands you use and if you make any swaps!

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