I was craving a California roll one day, but since I'm not a big seafood fan I used chicken instead. You could use crab or even shrimp if you are so inclined.


Recipe Summary

15 mins
45 mins
6 hrs 5 mins
7 hrs 5 mins
2 bowls


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts in a shallow container. Cover with teriyaki marinade and orange juice concentrate. Cover and marinate in the refrigerator for 6 to 8 hours.

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 18 minutes.

  • Heat a large nonstick skillet over medium heat. Add chicken breasts, discarding marinade. Cook until browned on both sides and no longer pink in the center, about 6 minutes per side. Remove from heat; let rest for 5 minutes. Slice into strips.

  • Heat peanut oil in a skillet over medium heat. Cook and stir onion until softened, about 5 minutes. Add zucchini; cook and stir until almost tender, about 5 minutes. Return chicken strips to the skillet; drizzle soy sauce on top. Stir in black sesame seeds. Fold in avocado gently.

  • Serve chicken mixture over rice, with wasabi paste alongside.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

832 calories; protein 40.7g 81% DV; carbohydrates 135.3g 44% DV; fat 12.1g 19% DV; cholesterol 60.8mg 20% DV; sodium 4649.7mg 186% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
Loved this.. I didn't have black sesame seeds so I used a mixture of sesame seeds poppy seeds onions and garlic. I also zoodled my zucchini to be fancy:D Read More