Description
A quick and satisfying Japanese-American style rice bowl featuring tender, pan-seared chicken breast glazed in a savory, alcohol-free teriyaki sauce. Served over fluffy steamed grains and topped with creamy fresh avocado slices, this balanced meal is perfect for busy weeknights. The high-heat searing method ensures juicy, caramelized chicken while the simple preparation makes it a reliable staple for your weekly dinner rotation.
Ingredients
1 lb Chicken Breast, diced into one-inch cubes
1/2 cup Alcohol-free teriyaki sauce
2 cups Cooked short-grain white or brown rice
1 whole Avocado, thinly sliced
1 tsp Sesame seeds
Instructions
Dice the chicken breast into uniform one-inch pieces to ensure even cooking.
Slice the avocado into thin fans using a sharp knife.
Heat a large non-stick skillet over medium-high heat.
Place the chicken pieces into the skillet in a single layer, ensuring not to overcrowd the pan.
Sear the chicken for six minutes until golden brown on all sides.
Pour the teriyaki sauce over the chicken once the pieces are fully cooked through.
Simmer for two additional minutes until the sauce has thickened and coats the chicken pieces in a sticky glaze.
Divide the cooked rice into two bowls, top with the glazed chicken, add avocado slices, and garnish with sesame seeds.
Notes
Ensure you use an alcohol-free teriyaki sauce to keep the dish compliant. You can add steamed broccoli or shredded carrots for extra vegetables. To store, keep the chicken and rice in an airtight container for up to 3 days, adding fresh avocado only when ready to serve.
- Prep Time: 10
- Cook Time: 15
- Category: Trending
- Method: Pan-searing
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
