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To make a tasty teriyaki chicken bowl, you need just a few key ingredients. First, chicken breasts are the star of this dish. I prefer to slice them thin for quick cooking. Next, you need teriyaki sauce. You can use store-bought or make your own. I love homemade sauce for better flavor.

Teriyaki Chicken Bowls with Crispy Brussels

Get ready to whip up a delicious and healthy meal with our Teriyaki Chicken Bowls with Crispy Brussels! This easy recipe combines tender teriyaki chicken, perfectly roasted Brussels sprouts, and fluffy jasmine rice for a nutritious feast. Learn how to customize your bowl and discover the health benefits of each ingredient. Click through to explore the full recipe and transform your dinner routine into something truly delightful!
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Ingredients
  

2 chicken breasts, thinly sliced

1 cup teriyaki sauce (homemade or store-bought)

2 cups Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 tablespoon sesame oil

1 cup jasmine rice

2 cups water or chicken broth

1 tablespoon honey (optional for sweetness)

2 tablespoons green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water (or broth), and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-18 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Marinate the Chicken: In a bowl, combine sliced chicken with half of the teriyaki sauce (around ½ cup). If desired, add honey for extra sweetness. Let it marinate for at least 15 minutes.

      Cook the Brussels Sprouts: Preheat your oven to 425°F (220°C). In a mixing bowl, toss halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes or until crispy and golden brown, shaking the pan halfway through for even cooking.

        Cook the Chicken: While the Brussels sprouts are roasting, heat sesame oil in a skillet over medium-high heat. Add the marinated chicken to the skillet (reserve the leftover marinade) and cook for about 7-10 minutes, stirring frequently, until the chicken is cooked through and slightly caramelized.

          Glaze the Chicken: Pour the remaining teriyaki sauce into the skillet with the chicken and let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

            Assemble the Bowls: In bowls, place a scoop of jasmine rice at the bottom. Top with the teriyaki chicken and roasted Brussels sprouts. Drizzle a bit more teriyaki sauce on top if desired.

              Garnish & Serve: Sprinkle chopped green onions and sesame seeds over the bowls for added flavor and presentation.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4