Teriyaki Chicken Bowls with Crispy Brussels
This delightful dish combines tender chicken marinated in savory-sweet teriyaki sauce with perfectly roasted Brussels sprouts, offering a burst of flavors and textures in every bite.
Servings: 4 servings
Calories: 400kcal
Ingredients
Chicken and Marinade
- 1 lb chicken breasts, boneless, skinless, cut into 1-inch strips Brings a juicy protein element.
- 1/4 cup low-sodium soy sauce Adds savory, umami flavor without excess salt.
- 1/4 cup honey Balances out the saltiness of the soy sauce.
- 2 tbsp rice vinegar Adds tangy kick to the teriyaki glaze.
- 2 cloves garlic, minced Infuses the chicken with warm, aromatic flavor.
- 1 tsp fresh ginger, grated Adds warmth and spice that pairs excellently with chicken.
- 1/2 tsp red pepper flakes Optional; adds a touch of heat.
- Salt and black pepper, to taste Essential for perfect seasoning.
Vegetables
- 1 lb Brussels sprouts, halved Turns crispy and delicious when roasted.
- 1 tbsp olive oil (for roasting Brussels sprouts)
- 1 tbsp olive oil (for cooking chicken) Helps to caramelize the chicken exterior.
Toppings
- Sesame seeds or chopped green onions Optional, for serving; adds color and crunch.
Instructions
Marinate the Chicken
- Whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and optional red pepper flakes in a mixing bowl.
- Add the chicken strips, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Roast the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper until coated.
- Spread in a single layer on a baking sheet and roast for 15 to 20 minutes, flipping halfway through, until crisp and golden brown.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the marinated chicken (saving the marinade) and sauté for about 2 to 3 minutes per side or until golden brown and cooked through.
Make the Glaze (Optional)
- Pour the leftover marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for about 3 to 4 minutes, allowing it to thicken into a glaze.
Assemble the Bowls
- Divide the roasted Brussels sprouts and cooked chicken into serving bowls.
- Drizzle with the teriyaki glaze for an extra burst of flavor.
Add Finishing Touches (Optional)
- Sprinkle sesame seeds or chopped green onions over your bowls. Serve warm.
Notes
For more flavor, marinate chicken longer than 30 minutes if possible. Crisp the Brussels sprouts longer in the oven for extra crunch. Adding lime juice along with toppings can enhance presentation.