Teriyaki Chicken with Avocado and Rice Stack Layers - My Homemade Recipe

The pressure builds and you start counting down minutes until you eat. You can almost hear the soft hiss of the sealing ring working its job. That moment when you see the little valve pop up, you know the tender pull is just a bit away.

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It kinda feels like waiting for a small present after a long day of work. You recall the smell wafting up from the pot and you know, dang, this dinner is gonna be good. Your patience is tested, but the reward is worth it.

When you finally do the quick release and crack that lid open, a burst of steam hits your face, and the cozy warmth just hits right. The colors inside look vibrant and the sauce smells rich, making that first bite feel special and comforting.

Why This Recipe Works Every Single Time

• The soy sauce and brown sugar combo simmers into a perfect balance of sweet and salty that sticks to the chicken real good.
• Fresh ginger and garlic add just enough zing to keep flavors bright without overpowering.
• Cooking chicken in the pressure cooker makes it super tender and juicy, no drying out here.
• The broccoli cooks to tender-crisp in the skillet so it keeps some snap while mixing into the bowl.
• The sauce thickens just right thanks to that quick cornstarch mix, giving every bite a glossy finish.

What Goes Into the Pot Today

• ½ cup less sodium soy sauce (or tamari if you wanna skip gluten)
• ¼ cup brown sugar, lightly packed (you can use light or dark, your call)
• 2 tablespoons rice vinegar (apple cider works if you don’t got rice vinegar)
• 1 heaping teaspoon minced fresh ginger (or bottled is fine for shortcuts)
• 1 heaping teaspoon minced garlic (fresh or bottled, your choice)
• 3 tablespoons water (to mix with cornstarch)
• 2 teaspoons cornstarch (this thickens your sauce just right)
• 1 small broccoli crown, chopped into small florets (keeps it veggie-friendly)
• ¾ cup water (for cooking rice)
• 1 tablespoon avocado oil or any neutral oil you like to cook chicken and broccoli
• 1½ pounds boneless skinless chicken breast, cubed (ready to soak up that yum)
• Kosher salt and freshly ground black pepper, to taste (season like a pro)
• Cooked white or brown rice (microwaveable frozen or shelf-stable, whatever works for ya)
• 2 avocados sliced (optional but dang good for creamy topping)
• Sesame seeds for garnish (makes it pop visually and tasting-wise)

Your Complete Cooking Timeline

1. Start by mixing up the teriyaki sauce. In a small saucepan over medium heat, pour in soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir it well and bring up to a simmer.
2. Whisk together 3 tablespoons of water and cornstarch in a small bowl until smooth. Pour that mix into the simmering sauce and keep stirring while it thickens for 2-3 minutes. Take off heat and set aside.
3. In a big skillet on medium heat, warm up the avocado oil. Toss in the chopped broccoli florets and cook them until they’re tender but still got some crisp, about 5-7 minutes. Take the skillet off heat and keep broccoli warm.
4. Get ¾ cup water boiling in a medium saucepan. Add your rice and cook per package instructions till tender. Fluff it with a fork and set aside ready for assembly.
5. Heat the same or another skillet on medium heat and add some oil if needed. Season the cubed chicken with salt and pepper. Cook chicken cubes about 6-8 minutes per side until golden and done through (you can also use pressure cooker but skillet gets that sear real nice).
6. Once chicken is cooked, pour the teriyaki sauce over. Toss it so every piece is nicely coated and glossy. You might feel like licking the spoon here, it’s just dang good.
7. Now to assemble your bowls. Lay down a nice base of rice, pile on the broccoli, then spoon over the teriyaki chicken with sauce.
8. Top with sliced avocado and a sprinkle of sesame seeds or green onions if you like. Serve it warm and dig in right away for that tender pull and bold flavors.

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Time Savers That Actually Work

• Use microwaveable rice so you cut down that waiting time with no fuss at all. It makes things quicker and still tasty.
• Buy pre-minced ginger and garlic. Saves peeling and chopping but still gives you the zing you want in every bite.
• Make the teriyaki sauce ahead and store in the fridge up to a week. When you’re ready to cook, just pour it in and go. Stress less, eat more.

What It Tastes Like Fresh From the Pot

You catch that sweet and salty smell hitting your senses first. It’s like a warm welcome in your kitchen that makes you wanna grab a spoon right away.

The chicken comes out tender but with a slight caramelized glaze, slick and shiny from the thickened teriyaki. Every bite pulls apart easy, total tender pull, dang.

Broccoli adds a fresh green bite that snaps just right so it’s not mushy or sad. It kinda balances the rich sauce with a clean fresh crunch.

Rice soaks up the extra sauce, making each forkful a blend of soft textures and bold flavor. Add a smooth slice of avocado on top, and your mouth just says thanks.

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Keeping Leftovers Fresh and Ready

• Fridge: Store leftover chicken and broccoli in an airtight container. Keeps well for about 3-4 days. Reheat gently in a skillet or microwave with a splash of water to bring back moisture.
• Freezer: For longer storage, pack chicken and broccoli tightly in a freezer-safe bag or container. It’ll hold flavor and texture for up to 2 months. Thaw in fridge overnight before reheating.
• Rice: Keep cooked rice separate in its own container if you wanna keep it fluffy. Reheat separately with a little water or broth in the microwave so it doesn’t dry out.

Common Questions and Real Answers

• Can I use chicken thighs instead of breasts? Totally. Thighs are even juicier and hold up great under pressure. Adjust cook time a tad if pieces are bigger.
• Is this recipe good for meal prepping? Heck yeah. It stores well, and flavors even deepen the next day making lunches or dinner super easy.
• Do I have to use cornstarch? Cornstarch is what thickens the sauce nicely. You could try flour but cornstarch keeps it clearer and glossy.
• Can I make this in an Instant Pot? Yep. Cook chicken under high pressure for about 8 minutes with sealing ring on and then use quick release. Sauce can be made on stovetop.
• Can I swap broccoli for other veggies? For sure. Snap peas, bell peppers, or green beans work well and don’t take too long to cook.
• How spicy is this recipe? This one’s pretty mild. If you want some heat, toss in crushed red pepper flakes or a dash of sriracha when stirring the sauce.

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Teriyaki Chicken and Rice Bowls You Gonna Love

Juicy chicken tossed in glossy homemade teriyaki sauce, served with crisp broccoli, creamy avocado, and fluffy rice. It's your next favorite weeknight dinner bowl.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 5 people

Calories 479 kcal

Equipment

• 1 Mixing bowl for whisking teriyaki sauce
• 1 Large skillet for cooking chicken and broccoli
• 1 Small saucepan for simmering sauce

Ingredients

  

Main Ingredients

• 0.5 cup less sodium soy sauce or tamari if you wanna skip gluten
• 0.25 cup brown sugar lightly packed, light or dark
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 heaping teaspoon minced fresh ginger fresh or bottled
• 1 heaping teaspoon minced garlic fresh or bottled
• 3 tablespoons water to mix with cornstarch
• 2 teaspoons cornstarch thickens sauce
• 1 small broccoli crown chopped into small florets
• 0.75 cup water for cooking rice
• 1 tablespoon avocado oil or any neutral oil
• 1.5 pounds boneless skinless chicken breast cubed
• Kosher salt and freshly ground black pepper to taste
• Cooked white or brown rice microwaveable or shelf-stable
• 2 avocados sliced
• Sesame seeds for garnish

Instructions

 

Instructions

• Start by mixing up the teriyaki sauce. In a small saucepan over medium heat, pour in soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir it well and bring up to a simmer.
• Whisk together 3 tablespoons of water and cornstarch in a small bowl until smooth. Pour that mix into the simmering sauce and keep stirring while it thickens for 2-3 minutes. Take off heat and set aside.
• In a big skillet on medium heat, warm up the avocado oil. Toss in the chopped broccoli florets and cook them until they’re tender but still got some crisp, about 5-7 minutes. Take the skillet off heat and keep broccoli warm.
• Get ¾ cup water boiling in a medium saucepan. Add your rice and cook per package instructions till tender. Fluff it with a fork and set aside ready for assembly.
• Heat the same or another skillet on medium heat and add some oil if needed. Season the cubed chicken with salt and pepper. Cook chicken cubes about 6-8 minutes per side until golden and done through.
• Once chicken is cooked, pour the teriyaki sauce over. Toss it so every piece is nicely coated and glossy.
• Now to assemble your bowls. Lay down a nice base of rice, pile on the broccoli, then spoon over the teriyaki chicken with sauce.
• Top with sliced avocado and a sprinkle of sesame seeds or green onions if you like. Serve it warm and dig in right away for that tender pull and bold flavors.

Notes

Store leftovers in airtight container in fridge for up to 3 days. Rice and avocado are best served fresh. Freeze cooked chicken and broccoli separately for up to 2 months.