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Teriyaki Chicken Bowls with Crispy Brussels

Delicious Teriyaki Chicken Bowls with Crispy Brussels Boosts Flavor

Enjoy Teriyaki Chicken Bowls with Crispy Brussels, a delicious and customizable dish packed with flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Chicken
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Teriyaki Sauce
  • 1/2 cup Soy Sauce Substitute with tamari for gluten-free.
  • 1/4 cup Brown Sugar Can be replaced with honey or maple syrup.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute.
  • 2 cloves Garlic Fresh minced is best.
  • 1 tablespoon Ginger Freshly grated is recommended.
  • 1 tablespoon Sesame Oil Can be swapped with olive oil.
Chicken and Veggies
  • 1 pound Boneless, Skinless Chicken Breasts Alternatives include tofu or shrimp.
  • 1 pound Brussels Sprouts Feel free to replace with broccoli or asparagus.
  • 2 tablespoons Olive Oil Any vegetable oil can substitute.
Assembly
  • to taste Salt
  • to taste Pepper
  • 4 cups Cooked Rice Can use brown rice, quinoa, or cauliflower rice.
  • 2 tablespoons Sesame Seeds Optional garnish.
  • 2 scallions Green Onions Can be replaced with chives.

Equipment

  • Oven
  • Medium saucepan
  • Baking sheet
  • Parchment Paper
  • Grill Pan
  • Cutting board

Method
 

Teriyaki Chicken Bowls Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. In a medium saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Heat over medium until slightly thickened, about 5 minutes.
  3. Marinate chicken in teriyaki sauce for at least 30 minutes in the refrigerator.
  4. Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes until crispy.
  5. Cook marinated chicken in a grill pan over medium-high heat for 6-7 minutes per side until browned and 165°F internal temperature.
  6. Let the chicken rest for 5 minutes, then slice it.
  7. Assemble the bowls with rice, sliced chicken, Brussels sprouts, reserved teriyaki sauce, sesame seeds, and green onions.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 800IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

Allow chicken to marinate longer for more flavor. Experiment with different veggies and rice alternatives for customization.

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