Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Teriyaki Chicken Bowls with Crispy Brussels

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
  • 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