Teriyaki Chicken Bowls with Crispy Brussels

Teriyaki Chicken Bowls with Crispy Brussels are a perfect blend of savory, sweet, and crunchy textures that come together in a wholesome, flavorful meal. This recipe elevates the classic teriyaki chicken with the addition of crispy roasted Brussels sprouts, which lend a caramelized crunch to every bite. It’s a versatile dish that works equally well as a quick weeknight dinner or a meal prep option for busy days. With a simple homemade teriyaki sauce, tender chicken, fluffy rice, and roasted vegetables, this dish offers a balanced combination of protein, fiber, and vibrant flavors. Whether you’re a seasoned cook or a kitchen beginner, this recipe will become a go-to favorite in your repertoire.

Why You’ll Love This Recipe

• Balanced Flavors: The sweet and tangy teriyaki sauce perfectly complements the umami-rich chicken and nutty Brussels sprouts.
• Customizable: This recipe is adaptable to various diets—use cauliflower rice for a low-carb option or tofu for a plant-based twist.
• Quick and Easy: Perfect for weeknights, this dish comes together in under an hour with minimal prep work.
• Meal Prep Friendly: These bowls store and reheat well, making them an ideal option for prepping meals in advance.
• Kid-Friendly: Even picky eaters love the sticky sweetness of teriyaki sauce!

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Serving Size: 1 bowl

Nutritional Information (per serving)

• Calories: 450
• Carbohydrates: 50g
• Protein: 30g
• Fat: 12g
• Fiber: 6g
• Sugar: 15g

Ingredients

For the Teriyaki Sauce:

• 1/3 cup soy sauce (low sodium)
• 1/4 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, diced
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Crispy Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 tablespoon sesame seeds for garnish
• 2 green onions, thinly sliced
• Optional toppings: sliced avocado, sriracha, or pickled ginger

Step-by-Step Instructions

1. Make the Teriyaki Sauce

• In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
• Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
• Mix the cornstarch and water in a small bowl to form a slurry. Gradually whisk it into the sauce.
• Cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.

2. Roast the Brussels Sprouts

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper in a large bowl.
• Spread the sprouts on the baking sheet in a single layer, cut side down.
• Roast for 20-25 minutes, flipping halfway, until golden brown and crispy.

3. Cook the Chicken

• Heat olive oil in a large skillet over medium-high heat.
• Season the diced chicken with salt and pepper, then add it to the skillet.
• Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
• Pour half of the teriyaki sauce over the chicken and simmer for 2-3 minutes, allowing it to glaze the chicken. Remove from heat.

4. Assemble the Bowls

• Divide the cooked rice evenly among four bowls.
• Top each bowl with a portion of the teriyaki chicken and roasted Brussels sprouts.
• Drizzle with the remaining teriyaki sauce.
• Garnish with sesame seeds and green onions. Add any optional toppings if desired.

Ingredient Background

• Soy Sauce: This essential ingredient adds depth and saltiness to the teriyaki sauce. Opt for low-sodium soy sauce to control the salt level in the dish.
• Honey: Acts as the primary sweetener in the sauce, providing a natural sweetness that balances the tanginess of the vinegar. Maple syrup can be used as a vegan alternative.
• Brussels Sprouts: Known for their earthy, nutty flavor, these vegetables become irresistibly crispy when roasted. They’re rich in vitamin C, fiber, and antioxidants.
• Chicken Thighs: Juicy and flavorful, chicken thighs are ideal for this recipe, but chicken breasts can also be used for a leaner option.
• Rice Vinegar: This ingredient contributes to the tangy complexity of the sauce and enhances its overall flavor profile.

Technique Tips

• Achieving Crispy Brussels Sprouts: Ensure the sprouts are spread out on the baking sheet and not overcrowded. This allows them to roast evenly and develop a crispy texture.
• Cooking the Chicken: Use medium-high heat to sear the chicken quickly, locking in its juices and creating a slightly caramelized exterior.
• Perfect Sauce Consistency: Whisk the cornstarch slurry thoroughly into the sauce to avoid lumps. If the sauce thickens too much, add a splash of water to adjust the consistency.
• Meal Prep Efficiency: Cook the rice while the Brussels sprouts are roasting to save time.

Alternative Presentation Ideas

• Wraps or Lettuce Cups: Turn the teriyaki chicken and Brussels sprouts into a handheld meal by serving them in lettuce wraps or flatbread.
• Teriyaki Salad: Serve the chicken and Brussels sprouts over a bed of mixed greens instead of rice, drizzling the sauce as a dressing.
• Bento Boxes: Assemble the ingredients in a compartmentalized container for a visually appealing meal prep option.

Additional Tips for Success

• Prep Ingredients Ahead: Trim and halve the Brussels sprouts and dice the chicken in advance to streamline the cooking process.
• Double the Sauce: Make extra teriyaki sauce to have on hand for other dishes, such as stir-fries or marinades.
• Use Fresh Garlic and Ginger: For the best flavor, opt for fresh garlic and ginger rather than powdered versions.

Recipe Variations

• Plant-Based Option: Substitute the chicken with tofu or tempeh, and use maple syrup instead of honey in the sauce.
• Low-Carb Version: Replace the rice with cauliflower rice to lower the carbohydrate content.
• Seafood Twist: Swap the chicken for shrimp or salmon for a pescatarian-friendly dish.

Freezing and Storage

• Freezing: Store the cooked chicken and Brussels sprouts in separate airtight containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Refrigeration: Keep leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
• Rice Tips: Store the rice separately to prevent it from becoming soggy during storage.

Healthier Twist Ideas

• Quinoa Base: Swap the rice with quinoa for added protein and nutrients.
• Less Sugar: Reduce the honey or maple syrup in the teriyaki sauce for a less sweet version.
• Air Fryer Brussels: Use an air fryer to roast the Brussels sprouts with minimal oil for a lower-fat option.

Serving Suggestions for Events

• Family Dinner Night: Serve these bowls family-style by setting out all the components and allowing everyone to assemble their own bowls.
• Meal Prep Party: Prepare multiple batches of this recipe and portion it into containers for a week’s worth of lunches.
• Dinner Guests: Impress guests by serving the teriyaki chicken bowls with a side of miso soup or sesame cucumber salad.

Special Equipment

• Baking Sheet: For roasting the Brussels sprouts to golden perfection.
• Nonstick Skillet: Ideal for cooking the chicken without sticking.
• Small Saucepan: Necessary for preparing the teriyaki sauce.

Frequently Asked Questions

1. Can I use frozen Brussels sprouts?
Yes, but fresh Brussels sprouts are recommended for the crispiest texture. If using frozen, thaw them first and pat them dry to remove excess moisture before roasting.

2. What can I substitute for rice vinegar?
You can use apple cider vinegar or white wine vinegar as a substitute, though the flavor may vary slightly.

3. Can I make this gluten-free?
Absolutely! Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

4. Is it okay to use chicken breasts instead of thighs?
Yes, chicken breasts work just as well and are leaner, though thighs tend to stay juicier during cooking.

5. How do I reheat leftovers without drying out the chicken?
Reheat the chicken gently in a skillet over low heat, adding a splash of water or extra teriyaki sauce to keep it moist.

6. Can I add other vegetables to the bowl?
Definitely! Broccoli, bell peppers, or snap peas are great additions to the mix.

7. Is it possible to make the teriyaki sauce in advance?
Yes, the sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat it gently before use.

8. What’s the best way to meal prep this recipe?
Cook all the components (rice, chicken, Brussels sprouts, and sauce) and store them separately in airtight containers. Combine them just before eating to keep everything fresh and flavorful.

Conclusion

Teriyaki Chicken Bowls with Crispy Brussels are a crowd-pleasing dish that combines comfort and nutrition in one delightful meal. With its simple preparation, bold flavors, and versatile nature, this recipe is sure to become a staple in your kitchen. Whether you’re preparing it for a family dinner, a casual lunch, or as part of your weekly meal prep, these bowls are guaranteed to impress. The combination of tender teriyaki chicken, crispy Brussels sprouts, and fluffy rice creates a meal that’s as satisfying as it is nutritious. Try this recipe today and enjoy a delicious bowl of goodness!

Print