Honey Lime Chicken & Avocado Rice Stack is a fresh and vibrant dish that brings together tender, juicy chicken glazed with a sweet and tangy honey lime sauce. Layered on fluffy rice and topped with creamy avocado, this stack is as colorful as it is delicious. The flavors pop with every bite, making it a perfect meal when you want something light but satisfying.
I love making this recipe on busy weeknights because it comes together quickly, and I always feel like I’m giving myself a little treat. The honey lime glaze is the star here—it adds just the right amount of brightness and sweetness that keeps you coming back for more. Plus, smashing avocado on top gives it that rich, creamy touch that balances everything out perfectly.
My favorite way to serve this is straight from the stack, letting the layers mix as I eat. Sometimes I add a squeeze of extra lime for a little zing or sprinkle on some fresh cilantro if I have it on hand. It’s one of those meals that tastes fancy but is super easy to make, and it always feels like a special, fresh dinner that everyone enjoys.
Key Ingredients & Substitutions
Jasmine Rice: This rice is soft and slightly sticky, great for stacking. You can substitute with sushi rice or short-grain rice for similar texture. Brown rice works, but it’s less sticky.
Chicken Thighs or Breasts: Thighs stay juicier and more flavorful, but breasts are leaner. Either works well here. For a vegetarian option, try grilled tofu or tempeh with the same glaze.
Avocado: Adds creamy richness to balance the tangy sauce. Use ripe but firm avocados to hold their shape. If you can’t find good avocado, sliced cucumber or cooked zucchini are mild alternatives.
Honey Lime Sauce: The heart of the dish! Honey brings sweetness while lime adds bright acidity. You can swap honey with maple syrup or agave for a vegan version.
How Do You Get the Rice Perfectly Sticky for Stacking?
Sticky rice is essential so the stack holds together well. Here’s how to get it right:
- Use jasmine or sushi rice and rinse it under cold water 2-3 times to remove extra starch.
- Cook with just a little more water (about 1:1.25 rice to water) for a softer texture.
- Once done, let it sit covered off the heat for 10 minutes to steam fully.
- Fluff gently but don’t over-mix, so grains stick together but aren’t mushy.
- When assembling, pack rice firmly into your mold to help the stack keep shape.
This method gives you fluffy yet sticky rice ready for your layered stack.
Equipment You’ll Need
- Medium saucepan – perfect for cooking fluffy jasmine rice without sticking.
- Nonstick skillet or frying pan – helps you cook chicken evenly without it sticking.
- Mixing bowl – great for tossing the chicken in the honey lime sauce to coat evenly.
- Round mold or food ring – helps you build neat, stackable layers for a pretty presentation.
- Sharp knife and cutting board – for slicing chicken and dicing avocado cleanly.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu tossed in the same honey lime sauce; they both soak up flavors nicely.
- Add diced mango or pineapple with the avocado for a sweet tropical twist.
- Mix chopped green onions or thinly sliced red chili into the rice for extra freshness and mild heat.
- Use cotija or feta cheese crumbles on top to add a salty, tangy kick that pairs well with the lime.
Honey Lime Chicken & Avocado Rice Stack
Ingredients You’ll Need:
For the Rice:
- 1 cup jasmine rice (or sushi rice), rinsed
- 1 1/4 cups water
For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
For the Honey Lime Sauce:
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger (optional)
- 1 lime, juiced (plus wedges for garnish)
For the Topping:
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 tsp sesame seeds
- Optional: sriracha or chili sauce for drizzling
How Much Time Will You Need?
This recipe takes about 35 minutes overall. You’ll spend about 15 minutes cooking the rice, 15 minutes cooking and slicing the chicken, and a few minutes assembling and garnishing your tasty stack.
Step-by-Step Instructions:
1. Cook the Rice
In a medium pot, combine the rinsed jasmine rice and water. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes until the water is absorbed and the rice is tender. Remove from heat and keep it covered for 10 more minutes. Fluff the rice lightly with a fork and let it cool a bit.
2. Make the Honey Lime Sauce
Mix the honey, lime juice, soy sauce, minced garlic, sesame oil, and ginger (if using) in a small bowl. This will be your delicious glaze for the chicken.
3. Cook the Chicken
Season the chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 7 minutes on each side until golden brown and fully cooked. Let them rest briefly, then slice into bite-sized pieces.
4. Coat the Chicken with Sauce
Put the sliced chicken in the bowl with the honey lime sauce and toss gently to coat all pieces. Save a little sauce for drizzling later.
5. Build Your Rice Stack
Use a round mold or food ring on your plate to help shape the stack. Start by firmly packing in about one-third of the rice for the bottom layer.
Next, mix half of the diced avocado with half of the chopped cilantro and a squeeze of lime juice. Spread this mixture evenly as the second layer.
Add another one-third of the rice, pressing firmly again.
Top the stack with the honey lime glazed chicken pieces. Finish with the remaining avocado and cilantro on top.
6. Garnish and Serve
Drizzle the leftover honey lime sauce over and around the stack. Sprinkle sesame seeds on top. Add a lime wedge on the side for extra zest. If you like spice, drizzle some sriracha or your favorite chili sauce.
7. Enjoy Immediately
Carefully remove the mold to reveal the neat layers, then dig in and enjoy the fresh flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture, so it browns nicely in the skillet.
Can I Prepare This Dish Ahead of Time?
You can cook the rice and chicken ahead and store them separately in airtight containers for up to 2 days. Assemble the stack just before serving to keep the avocado fresh and vibrant.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Avocado may brown a bit, so add fresh slices when reheating for the best taste.
What Can I Substitute If I Don’t Have Sesame Oil?
Try using a mild olive oil or avocado oil instead. They won’t provide the exact nutty flavor but will work well in the sauce without overpowering it.