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
Scale
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.
