Get ready to fall in love with the vibrant flavors and satisfying textures packed into every bite of the Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe. This dish brings together tender, marinated chicken glazed in a luscious homemade teriyaki sauce alongside perfectly roasted Brussels sprouts that wear a crispy, caramelized coat. Paired with fluffy rice and topped off with fresh green onions and toasted sesame seeds, this meal feels like a warm hug on a plate—comforting, flavorful, and irresistibly easy to put together any night of the week.
Ingredients You’ll Need
Each ingredient in this Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe plays a key role in creating the magic on your plate. From the sweetness of brown sugar to the tang of rice vinegar and the bold punch of garlic and ginger, these simple staples come together beautifully to balance flavor, texture, and color perfectly.
- Soy sauce: Provides the salty, umami base that makes the teriyaki sauce so crave-worthy.
- Brown sugar: Adds a rich molasses sweetness that beautifully balances the savory elements.
- Rice vinegar: Brings a subtle tang to brighten the sauce and keep it lively.
- Garlic, minced: Infuses the sauce with savory depth and warmth.
- Fresh ginger, grated: Offers a spicy, aromatic kick that elevates every bite.
- Sesame oil: Adds a nutty aroma that’s unmistakably Asian-inspired.
- Boneless, skinless chicken breasts: The star protein, tender and perfect for soaking up that sauce.
- Brussels sprouts, halved: Roasted until crispy for a delightful contrast in texture and a deliciously nutty flavor.
- Olive oil: Used to coat the Brussels sprouts for roasting to golden perfection.
- Salt and pepper: Simple seasoning that enhances every element.
- Cooked rice: The comforting and fluffy base that ties the bowl together.
- Sesame seeds: Sprinkle for crunch and a toasty finish.
- Green onions, sliced: Fresh garnish to add color and crisp mild onion flavor.
How to Make Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe
Step 1: Preheat and Prepare the Sauce
Start by heating your oven to 400°F (200°C) to get those Brussels sprouts ready for roasting. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and a splash of sesame oil. Bring this blend to a gentle simmer while stirring occasionally so the sugar melts and flavors meld. Once it’s fragrant and glossy, remove it from heat and set aside to cool slightly.
Step 2: Marinate the Chicken
Place your chicken breasts in a resealable bag and pour half of your freshly made teriyaki sauce over them. Seal the bag tightly and shift the chicken to coat every inch. Pop it in the fridge to marinate for at least 30 minutes—this step is crucial for infusing all those bold, sweet, and tangy flavors deep into the meat.
Step 3: Roast the Brussels Sprouts
While your chicken marinates, toss those halved Brussels sprouts with olive oil, salt, and pepper. Spread them out evenly on a baking sheet—the key here is giving them space so they crisp up nicely instead of steaming. Roast for 20 to 25 minutes until the edges are golden and irresistibly crunchy.
Step 4: Cook the Chicken
Heat a grill pan or skillet over medium-high heat, then cook your marinated chicken breasts for 6 to 7 minutes per side or until fully cooked through. Cooking times might vary slightly based on thickness, but you’re aiming for juicy, tender chicken with a slightly caramelized surface from the teriyaki marinade.
Step 5: Slice and Assemble
Let the chicken rest a few minutes to keep juices locked in, then slice it into strips. Divide warm cooked rice into bowls and artfully layer on the sliced teriyaki chicken and crispy roasted Brussels sprouts. Drizzle the remaining teriyaki sauce over everything for an extra punch of flavor, finish with a sprinkle of sesame seeds and green onions, and your bowl is ready to wow.
How to Serve Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe
Garnishes
The right garnishes take this dish from great to simply unforgettable. Toasted sesame seeds add pops of crunch and a subtle nutty flavor, while fresh green onions provide a touch of crispness and vibrant color that brightens each bite. Feel free to add thinly sliced red chili or a drizzle of spicy mayo for a fun twist!
Side Dishes
While this bowl is a meal on its own, pairing it with a simple Asian-inspired side like steamed edamame, pickled cucumbers, or a fresh seaweed salad can add complementary textures and flavors that round out the meal beautifully.
Creative Ways to Present
For a dazzling presentation, serve your Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe in rustic ceramic bowls that highlight the vibrant greens and glossy sauce. Arrange your components thoughtfully so each slice of chicken and every Brussels sprout is visible, inviting your guests to dig right in with excitement.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and Brussels sprouts in airtight containers in the refrigerator. They will keep well for up to 3 days, making for a delicious and convenient lunch or dinner the next day.
Freezing
If you want to freeze your curry bowls, pack the cooked chicken and Brussels sprouts separately from the rice in freezer-friendly containers or bags. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers gently in a skillet or in the microwave, adding a splash of water or teriyaki sauce if needed to keep the chicken moist and the Brussels sprouts from drying out. Aim for low to medium heat to maintain the best textures.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving when cooking, so feel free to swap them in. Just adjust cooking times slightly to ensure they’re cooked through and tender.
What can I use if I don’t have rice vinegar?
Rice vinegar is milder and sweeter than other vinegars, but if you’re in a pinch, apple cider vinegar or white wine vinegar can be substituted. Use slightly less and balance with a pinch of sugar if needed.
How do I make the Brussels sprouts extra crispy?
The secret is to space them out on the baking sheet without crowding and roast at a high temperature. Tossing with olive oil and seasoning generously helps as well!
Can I prepare the sauce ahead of time?
Definitely! The teriyaki sauce can be made up to 3 days before—you’ll just need to store it in an airtight container in the fridge and give it a quick stir before using.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, but you can swap in tamari or a gluten-free soy sauce alternative to keep this dish gluten-free without sacrificing flavor.
Final Thoughts
If you’re searching for a dish that’s loaded with flavor, packed with wholesome ingredients, and impressively simple to make, the Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe is a fantastic choice. It’s a perfect weeknight dinner that feels special enough for guests yet easy enough for any night. Give it a try, and you might just find yourself making it again and again!
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Teriyaki Chicken Bowls with Crispy Roasted Brussels Sprouts Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-inspired
Description
These Teriyaki Chicken Bowls with Crispy Brussels Sprouts offer a deliciously balanced meal featuring tender marinated chicken, flavorful roasted Brussels sprouts, and a savory homemade teriyaki sauce, all served over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Teriyaki Sauce
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Cooked rice, for serving
Garnishes
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Make Teriyaki Sauce: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring the mixture to a simmer over medium heat while stirring occasionally, then remove from heat and set aside to cool slightly.
- Marinate Chicken: Place the chicken breasts in a resealable plastic bag and pour half of the prepared teriyaki sauce over the chicken. Seal the bag and refrigerate to marinate for at least 30 minutes, allowing the flavors to infuse.
- Prepare Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet.
- Roast Brussels Sprouts: Roast the Brussels sprouts in the preheated oven for 20-25 minutes until they become crispy and golden brown, shaking or stirring halfway through for even cooking.
- Cook Chicken: While the sprouts roast, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side until fully cooked through and nicely seared.
- Rest and Slice Chicken: Let the cooked chicken rest for a few minutes to retain juices, then slice it into strips for serving.
- Assemble Bowls: Divide cooked rice evenly among serving bowls, top with sliced teriyaki chicken, and sprinkle with the roasted Brussels sprouts. Drizzle with the remaining teriyaki sauce for added flavor.
- Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Serve the bowls hot and enjoy your meal!
Notes
- Marinating the chicken for longer, up to 4 hours, enhances the flavor further.
- Use fresh ginger and garlic for a more vibrant sauce.
- For a gluten-free version, substitute soy sauce with tamari.
- Ensure Brussels sprouts are dry before roasting to get maximum crispiness.
- Leftover sauce can be stored refrigerated for up to 5 days.
