Follow these steps for perfect results
chicken breasts
skinless, boneless
teriyaki marinade
orange juice concentrate
water
short-grain white rice
uncooked
peanut oil
onion
cut into strips
zucchini
cut into strips
soy sauce
or to taste
black sesame seeds
avocado
chopped
wasabi paste
or to taste
Marinate chicken breasts in teriyaki marinade and orange juice concentrate for 6-8 hours in the refrigerator.
Bring water and rice to a boil in a saucepan.
Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed (about 18 minutes).
Heat a nonstick skillet over medium heat.
Add chicken breasts (discarding marinade) and cook until browned on both sides and no longer pink (about 6 minutes per side).
Remove chicken from heat and let rest for 5 minutes.
Slice chicken into strips.
Heat peanut oil in a skillet over medium heat.
Cook and stir onion until softened (about 5 minutes).
Add zucchini and cook until almost tender (about 5 minutes).
Return chicken strips to the skillet.
Drizzle soy sauce on top.
Stir in black sesame seeds.
Gently fold in avocado.
Serve chicken mixture over rice, with wasabi paste alongside.
Expert advice for the best results
For a spicier flavor, add a pinch of red pepper flakes to the chicken mixture.
Garnish with chopped green onions for added flavor and visual appeal.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Arrange rice in the bowl, top with chicken mixture, and garnish with avocado and sesame seeds.
Serve warm or at room temperature.
Complements the sweet and savory flavors.
Discover the story behind this recipe
A fusion dish inspired by Japanese sushi and Californian cuisine.
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