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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.
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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