If there’s one meal that feels like pure comfort in a bowl, it’s this Teriyaki Chicken Avocado Rice. Juicy, glazed chicken meets creamy avocado and warm, seasoned rice—every bite hits sweet, savory, and fresh notes at once. Whether it’s a quick weeknight dinner or a weekend lunch, this bowl packs restaurant-level flavor with simple pantry ingredients.
Table of Contents
Why You’ll Love This Teriyaki Chicken Avocado Rice
This dish brings everything you love about teriyaki flavor into a wholesome, balanced bowl that’s both easy and satisfying.
- Tender chicken coated in glossy homemade teriyaki sauce
- Creamy avocado that cools and balances the sweet-salty glaze
- Fluffy, lightly seasoned rice as the perfect base
- High-protein, nutrient-rich meal for busy days
- Customizable with your favorite toppings
- Great for meal prep or next-day lunches
When I first made this, it was after a long week on the road—I wanted something fresh yet hearty. I remembered my mom’s food truck teriyaki skewers, but I craved the comfort of a rice bowl. That blend of her glaze and my avocado twist became this family favorite.
Ingredients You’ll Need
This recipe shines with everyday ingredients that create big flavor. Let’s break it down by layer.
Main Ingredients
- 2 boneless, skinless chicken breasts – sliced for quicker cooking
- 80 ml soy sauce or tamari – the base for that rich teriyaki flavor
- 30 ml honey or brown sugar – adds natural sweetness
- 15 ml rice vinegar – balances the glaze with tang
- 15 ml sesame oil – for depth and aroma
- 2 garlic cloves, minced – essential umami boost
- 1 teaspoon grated ginger – warmth and brightness
- 1 tablespoon cornstarch + 2 tablespoons water – optional, for thickening the sauce
- 225 g cooked jasmine or sushi rice – soft and slightly sticky
- 15 ml rice vinegar – for that sushi-style rice flavor
- 5 ml sesame oil – adds nuttiness
- Pinch of salt – enhances every flavor
Avocado Layer
- 2 ripe avocados, mashed – smooth and creamy base
- 15 ml lime or lemon juice – keeps it fresh and prevents browning
- Salt and black pepper, to taste – simple seasoning that lets avocado shine
Garnishes & Extras
- Sesame seeds – for crunch and visual pop
- Chopped green onions – adds freshness
- Pickled ginger (optional) – a tangy contrast that ties everything together
Optional Add-Ons or Substitutes
- Use brown rice or quinoa for a whole-grain version
- Swap chicken thighs for richer flavor
- Add steamed broccoli or edamame for extra greens
- Substitute maple syrup for honey for a deeper sweetness
- Try cauliflower rice for a lighter, low-carb bowl
- Add a fried egg on top for extra protein
Step-by-Step Instructions
Jake’s take: This bowl comes together in layers—sweet glaze, creamy avocado, seasoned rice. Keep things hot, fresh, and simple.
- Cook the Rice – Make the jasmine or sushi rice according to package directions. Mix in rice vinegar, sesame oil, and a pinch of salt while warm. (This gives it that signature sushi-style flavor.)
- Prepare the Sauce – In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. (Always taste before cooking—it should be balanced, not too salty.)
- Cook the Chicken – Sear chicken slices in a skillet over medium heat until golden on both sides. (Don’t overcrowd the pan; it helps with caramelization.)
- Add the Sauce – Pour the sauce over the chicken. Simmer 3–5 minutes until thickened, or stir in the cornstarch slurry for a glossy finish. (You’ll know it’s ready when it coats a spoon.)
- Mash the Avocado – Combine avocado, lime juice, salt, and pepper until creamy. (Taste it—it should feel zesty and smooth.)
- Assemble the Bowl – Add rice to a bowl, top with avocado layer, and spoon teriyaki chicken over. Garnish with sesame seeds, green onions, and pickled ginger.
Quick Reminders:
- Cook rice fresh for best texture.
- Don’t skip the lime juice—it keeps avocado vibrant.
- Let sauce simmer slowly for depth.
- Garnish right before serving for a fresh crunch.
Expert Tips for Success
Great teriyaki bowls are about texture balance and sauce harmony.
- Marinate chicken for at least 15 minutes for deeper flavor.
- Use tamari for a gluten-free option with the same richness.
- Adjust sweetness by adding more or less honey.
- Add a few chili flakes if you like a light kick.
- Keep rice slightly warm for ideal serving texture.
- Slice chicken evenly for consistent cooking.
- For meal prep, store sauce and avocado separately.
Once you make this once, you’ll find your rhythm. Like my Honey Garlic Chicken Stir Fry and Sweet Chili Chicken Bowls, it’s all about balance—the glaze, the heat, and that final creamy touch.
Serving Suggestions
This bowl fits nearly any occasion—from lunch prep to casual dinners with friends.
- Serve with Garlic Butter Green Beans for a lighter meal
- Add steamed edamame for extra protein
- Pair with a side of cucumber salad for crunch
- Try it next to mango or pineapple for a tropical twist
- Great for lunchbox meals or family dinners alike
- Works beautifully with brown rice for extra fiber
Don’t be afraid to make it your own—just like with my Air Fryer Chicken Bites, layering flavor your way makes each bite more personal.
Storing and Reheating
This dish stores beautifully, making it perfect for meal prep.
How to Store It
- Store chicken, rice, and avocado separately in airtight containers
- Keep in the fridge for up to 3 days
- Add a squeeze of lime on avocado to prevent browning
- Freeze chicken and rice portions for up to 2 months
- Always cool food before sealing to prevent sogginess
How to Reheat It
- Warm chicken and rice together in a skillet over low heat
- Add a splash of water or sauce to keep it moist
- Microwave in 1-minute intervals, stirring between
- Reheat avocado topping separately or freshen with new avocado
- Sprinkle sesame seeds and green onions after reheating
Even after reheating, the flavor stays rich, the sauce stays silky, and the rice stays tender.
Nutrition Information
- Calories: 625
- Total Fat: 22 g
- Total Carbohydrate: 70 g
- Protein: 35 g
Frequently Asked Questions
Can I make this with tofu instead of chicken?
Yes! Press and cube extra-firm tofu, then pan-fry before adding the teriyaki sauce. It soaks up flavor beautifully.
Is this recipe gluten-free?
Use tamari instead of soy sauce, and you’re good to go—same great flavor, no gluten.
Can I use brown rice?
Absolutely. Brown rice adds a nutty taste and more fiber, just give it extra cooking time for tenderness.
Final Thoughts
This Teriyaki Chicken Avocado Rice Bowl is the kind of recipe that turns a simple night into something special. Sweet, savory, creamy, and bright—it’s comfort with a fresh twist. It reminds me why I love cooking: simple ingredients, one skillet, and a whole lot of flavor.
- Balance sweet, salty, and fresh in every layer
- Keep your ingredients simple and fresh
- Cook with heart—your family will taste the difference
Teriyaki Chicken Avocado Rice Bowl
Ingredients
Equipment
Method
- Cook the jasmine or sushi rice according to package directions. Mix in rice vinegar, sesame oil, and a pinch of salt while warm.
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Sear chicken slices in a skillet over medium heat until golden on both sides.
- Pour the sauce over the chicken. Simmer for 4 minutes until thickened, or add cornstarch slurry for a glossier texture.
- Mash avocado with lime juice, salt, and black pepper until creamy.
- Assemble bowl with rice, mashed avocado, and teriyaki chicken. Garnish with sesame seeds, green onions, and pickled ginger.
Nutrition
Notes
- Honey can be swapped with maple syrup for deeper sweetness.
- For a gluten-free version, use tamari.
