Teriyaki Chicken Bowls with Crispy Brussels
A delightful and flavorful dish featuring tender marinated chicken and crispy roasted Brussels sprouts drizzled with a rich teriyaki glaze.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Chicken Marinade
- 1 lb chicken breasts, cut into 1-inch strips Provides a juicy and tender base for the dish.
- 1/4 cup low-sodium soy sauce Adds savory depth while keeping sodium levels in check.
- 1/4 cup honey Imparts a natural sweetness.
- 2 tbsp rice vinegar Brings a tangy brightness.
- 2 cloves garlic, minced Adds aromatic richness.
- 1 tsp fresh ginger, grated For a hint of spiciness.
- 1/2 tsp red pepper flakes, optional For those who like a bit of heat.
- to taste salt and black pepper Enhancing all the flavors.
For the Roasted Brussels Sprouts
- 1 lb Brussels sprouts, halved Providing a crispy contrast.
- 1 tbsp olive oil For tossing the Brussels sprouts.
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- Add the chicken strips to the marinade and toss until they are well coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Roast the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread them in an even layer on a baking sheet and roast for 15–20 minutes, flipping them halfway through, until they are crisp and golden brown.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Remove the marinated chicken from the bowl, reserving the marinade for later.
- Add the chicken to the skillet, cooking for 2–3 minutes on each side until browned and cooked through.
Make the Glaze (Optional)
- If you’d like a thicker glaze, pour the leftover marinade into a small saucepan and bring it to a boil.
- Reduce the heat and simmer for 3–4 minutes until it thickens to your desired consistency.
Assemble the Bowls
- In serving bowls, divide the crispy Brussels sprouts and the cooked chicken.
- Drizzle with the teriyaki glaze for that final touch of flavor.
Add Finishing Touches (Optional)
- Top with sesame seeds or freshly chopped green onions, adding a burst of color and taste.
- Serve warm and enjoy!
Notes
For the best flavor, marinate the chicken overnight. This recipe is adaptable; consider adding vegetables like bell peppers or broccoli for variety. Serve with rice or quinoa for a complete meal.