Teriyaki Chicken Bowls with Crispy Brussels Recipe

Introduction

These Easy Teriyaki Chicken Bowls with Crispy Brussels are a perfect weeknight dinner that comes together quickly. The sweet and savory homemade teriyaki sauce coats tender chicken, served over fluffy rice with deliciously crispy roasted Brussels sprouts. For another fast teriyaki favorite, try this Easy Teriyaki Chicken Casserole Ready in 30 Minutes. This simple bowl meal is sure to become a new family favorite.

Ingredients

This recipe balances savory-sweet teriyaki chicken with the irresistible crunch of roasted Brussels sprouts, all served over fluffy rice for a satisfying and flavorful bowl.

• 1 1/4 pounds boneless skinless chicken breasts or tenders, cut into 1-inch strips
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons maple syrup (or honey)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 12 ounces Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil (for Brussels)
• Salt and freshly ground black pepper, to taste
• 1/4 cup low-sodium soy sauce (for teriyaki sauce)
• 1 tablespoon rice vinegar (for teriyaki sauce)
• 2 tablespoons maple syrup or honey (for teriyaki sauce)
• 1/4 cup water (for teriyaki sauce)
• 1/2 teaspoon ground ginger (for teriyaki sauce)
• 1/4 teaspoon garlic powder (for teriyaki sauce)
• 1 teaspoon sriracha or hot sauce (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
• Cooked rice, for serving
• Sesame seeds and sliced green onions, for garnish

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined approach gets your Teriyaki Chicken Bowls with Crispy Brussels on the table about 25% faster than similar recipes, thanks to efficient multitasking.

Step-by-Step Instructions

Step 1 — Prep the Chicken & Marinade

Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces. In a bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1 tablespoon cornstarch until smooth. Add the chicken, toss to coat, and let marinate for at least 15 minutes at room temperature.

Step 2 — Prepare the Brussels Sprouts

While the chicken marinates, trim and halve 1 pound of Brussels sprouts. Toss them on a baking sheet with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange them cut-side down for maximum caramelization. This is key for getting them crispy.

Step 3 — Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C). Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are deeply browned and crispy on the edges. The high, dry heat is essential for perfect texture.

Step 4 — Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Using a slotted spoon, transfer the chicken from the marinade to the hot skillet, reserving the marinade. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through and nicely browned on all sides.

Step 5 — Simmer the Teriyaki Sauce

Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. The cornstarch will activate, creating a glossy, restaurant-quality glaze.

Step 6 — Cook the Rice

While the other components cook, prepare 1.5 cups of dry white rice according to package directions. For the best texture, use a 1:1.25 rice-to-water ratio and let it steam, covered, off the heat for 5 minutes after cooking. Fluff with a fork before serving.

Step 7 — Assemble the Bowls

Divide the fluffy rice among four bowls. Top with a generous portion of the glazed teriyaki chicken and a heap of the crispy Brussels sprouts. For a fresh finish, garnish with sliced green onions and sesame seeds.

Step 8 — Serve Immediately

These Teriyaki Chicken Bowls with Crispy Brussels are best enjoyed right away while the Brussels are still crisp and the sauce is warm and glossy. The contrast of the sweet-savory chicken, crunchy sprouts, and soft rice makes every bite perfect.

Nutritional Information

Calories	~520 kcal
Protein	~38 g
Carbohydrates	~55 g
Fat	~16 g
Fiber	~6 g
Sodium	~980 mg

Note: These are approximate values for one serving of Teriyaki Chicken Bowls with Crispy Brussels. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

These simple swaps let you customize your Teriyaki Chicken Bowls with Crispy Brussels to fit dietary needs or simply mix up the flavors.

• Protein Swap: Tofu or Tempeh — For a plant-based version, use extra-firm tofu or tempeh. They absorb the teriyaki sauce beautifully and crisp up nicely when baked or pan-fried.
• Lower-Carb Option: Cauliflower Rice — Replace white or brown rice with riced cauliflower for a lighter, low-carb base that still soaks up the savory sauce.
• Gluten-Free Adaptation: Tamari or Coconut Aminos — Use tamari (a gluten-free soy sauce) or coconut aminos to make the teriyaki sauce gluten-free and slightly sweeter.
• Dairy-Free Adjustment: Omit Cheese — This recipe is naturally dairy-free if you skip any optional cheese garnish, making it a great creamy-free meal.
• Low-Sodium Version: Reduced-Sodium Soy Sauce — Cut the salt by using a reduced-sodium soy sauce and balancing the flavor with a touch more rice vinegar or a pinch of ginger.
• Veggie Variation: Broccoli or Asparagus — Swap the Brussels sprouts for broccoli florets or asparagus spears. Roast them until tender-crisp for a different green veggie profile.
• Grain Alternative: Quinoa or Farro — Use quinoa for a protein-packed grain or farro for a chewy, nutty texture that holds up well to the saucy chicken.
• Sweetener Swap: Honey or Maple Syrup — Replace brown sugar in the sauce with pure honey or maple syrup for a less refined sweetness that pairs well with the savory notes.

Serving Suggestions

• For a complete meal, pair your Teriyaki Chicken Bowls with Crispy Brussels with a simple side of steamed jasmine rice or fluffy quinoa to soak up the delicious sauce.
• Add a fresh, crunchy element by topping the bowls with thinly sliced green onions, toasted sesame seeds, or a quick-pickled cucumber salad.
• Make it a casual dinner party favorite by setting up a build-your-own bowl bar with extra toppings like avocado slices, shredded carrots, and edamame.
• Perfect for meal prep! Assemble the components separately in containers for easy, flavorful lunches throughout the week.
• Elevate the plating by arranging the crispy brussels sprouts around the perimeter of a shallow bowl, placing the glazed chicken in the center, and drizzling extra teriyaki sauce artistically.
• For a lighter option, serve the Teriyaki Chicken and Crispy Brussels over a bed of mixed greens or shredded cabbage for a hearty salad bowl.
• This dish is ideal for busy weeknights, weekend meal prep, or a satisfying post-workout dinner that balances protein, veggies, and complex carbs.

Common Mistakes to Avoid

• Mistake: Using bottled teriyaki sauce, which is often overly sweet and thin. Fix: Make a quick homemade sauce with soy sauce, mirin, brown sugar, and ginger for balanced flavor and perfect glaze consistency.
• Mistake: Crowding the pan when cooking the chicken, causing it to steam instead of sear. Fix: Cook the chicken in a single layer in batches to get a beautiful, caramelized crust.
• Mistake: Overcooking the chicken breast, making it dry and tough. Fix: Cook just until the internal temperature reaches 165°F and let it rest before slicing.
• Mistake: Soggy Brussels sprouts from insufficient heat and overcrowding. Fix: Roast sprouts at a high temperature (425°F+) on a preheated sheet pan, ensuring they have space to crisp.
• Mistake: Adding sauce to the chicken too early, which can cause burning. Fix: Sear the chicken first, then add the teriyaki sauce in the last few minutes to glaze and thicken.
• Mistake: Using freshly washed, wet Brussels sprouts. Fix: Dry sprouts thoroughly after washing to ensure they roast and crisp instead of steam.
• Mistake: Skipping the step to toss the Brussels sprouts in oil, leading to uneven cooking. Fix: Coat sprouts evenly in a high-smoke-point oil like avocado or grapeseed oil before roasting.
• Mistake: Serving all components separately, creating a disjointed bowl. Fix: Toss a little teriyaki sauce with the cooked rice and Brussels sprouts before assembling for cohesive flavor in every bite.

Storing Tips

• Fridge: Store cooled components in separate airtight containers for up to 3 days. Keep the crispy Brussels sprouts uncovered or in a vented container to maintain their texture.
• Freezer: Freeze the teriyaki chicken and sauce in a freezer-safe bag or container for up to 2 months. Brussels sprouts do not freeze well after cooking and will become soggy.
• Reheat: For best results, reheat the chicken and sauce in a skillet over medium heat until steaming hot, reaching an internal temperature of 165°F. Re-crisp Brussels sprouts in a 400°F oven for 5-7 minutes.

For meal prep, assemble your Teriyaki Chicken Bowls with Crispy Brussels just before eating to keep the sprouts from getting soft. Always use shallow containers for rapid cooling before refrigerating.

Conclusion

These Teriyaki Chicken Bowls with Crispy Brussels are a perfect, flavorful weeknight meal. If you enjoyed this recipe, try our Easy Air Fryer Asian Sticky Wings Ready in 30 Minutes for another quick Asian-inspired dish. Be sure to leave a rating or comment, and subscribe for more delicious recipes!

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Teriyaki Chicken Bowls with Crispy Brussels

Print Recipe

Juicy marinated chicken served over rice with oven-roasted crispy Brussels sprouts and a homemade sweet-salty teriyaki sauce, finished with sesame seeds and green onions.

• Total Time: 40 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 1/4 pounds boneless skinless chicken breasts or tenders, cut into 1-inch strips
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons maple syrup (or honey)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 12 ounces Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil (for Brussels)
• Salt and freshly ground black pepper, to taste
• 1/4 cup low-sodium soy sauce (for teriyaki sauce)
• 1 tablespoon rice vinegar (for teriyaki sauce)
• 2 tablespoons maple syrup or honey (for teriyaki sauce)
• 1/4 cup water (for teriyaki sauce)
• 1/2 teaspoon ground ginger (for teriyaki sauce)
• 1/4 teaspoon garlic powder (for teriyaki sauce)
• 1 teaspoon sriracha or hot sauce (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
• Cooked rice, for serving
• Sesame seeds and sliced green onions, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it.
2. In a medium bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon olive oil, 1 1/2 teaspoons maple syrup, 1/4 teaspoon ground ginger, and 1/4 teaspoon garlic powder; add the chicken strips and toss to coat. Let marinate 10–15 minutes while prepping vegetables.
3. Toss halved Brussels sprouts with 1 tablespoon olive oil and salt and pepper; spread on one side of the sheet pan cut-side down.
4. Remove chicken from marinade and pat dry; arrange chicken pieces on the other half of the sheet pan in a single layer.
5. Roast in the preheated oven 10 minutes, then flip Brussels sprouts (if desired) and continue roasting until Brussels are tender and edges are crisp and chicken reaches 165°F and is cooked through, about another 8–12 minutes depending on piece size.
6. Meanwhile, make the teriyaki sauce: in a small saucepan combine 1/4 cup soy sauce, 1 tablespoon rice vinegar, 2 tablespoons maple syrup, 1/4 cup water, 1/2 teaspoon ground ginger, 1/4 teaspoon garlic powder, and sriracha if using; bring to a gentle boil.
7. Whisk in the cornstarch slurry and reduce heat; simmer, stirring, until sauce thickens enough to coat the back of a spoon, about 1–2 minutes. Remove from heat.
8. When chicken is done, brush or toss chicken with some teriyaki sauce and return to oven 1–2 minutes to glaze (optional).
9. Assemble bowls with cooked rice, roasted Brussels sprouts, and glazed teriyaki chicken; drizzle additional sauce over bowls and garnish with sesame seeds and sliced green onions.

Notes

1) For extra crisp Brussels sprouts, roast on high heat (425°F) and place cut-side down. 2) Substitute tamari for soy sauce to make the recipe gluten-free. 3) Leftover sauce keeps refrigerated up to 5 days.

• Author: Olivia Bennett
• Prep Time: 15 mins
• Cook Time: 25 mins
• Method: Main
• Cuisine: Asian-inspired

Nutrition

• Calories: 520
• Sugar: 18
• Sodium: 720
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 52
• Fiber: 6
• Protein: 38
• Cholesterol: 95

FAQs

Can I make Teriyaki Chicken Bowls with Crispy Brussels ahead of time?

You can prepare components ahead, but assemble just before serving for the best texture. Cook the chicken and sauce, and roast the Brussels sprouts separately, storing them in airtight containers in the refrigerator for up to 2 days. Reheat gently and combine with fresh rice to maintain the crispy Brussels sprouts texture in your Teriyaki Chicken Bowls.

What’s the best way to get the Brussels sprouts crispy?

For crispy Brussels sprouts, ensure they are thoroughly dried after washing and cut in half. Toss them in a thin layer of oil, spread them in a single layer on a baking sheet without overcrowding, and roast at a high temperature (around 425°F) until golden brown and crisp at the edges.

Can I use a different protein instead of chicken?

Absolutely. This recipe is versatile. You can substitute the chicken with firm tofu, shrimp, or thinly sliced beef. Adjust the cooking time accordingly for your chosen protein and toss it in the same delicious teriyaki sauce to complete your bowls.