Go Back
To make delicious teriyaki chicken bowls, you need fresh ingredients. The main star is the chicken. Use two boneless, skinless chicken breasts. Dice them into bite-sized pieces. For flavor, you'll need teriyaki sauce. You can use homemade or store-bought sauce. I often prefer homemade for its freshness.

Teriyaki Chicken Bowls with Crispy Brussels

Elevate your dinner with delicious Teriyaki Chicken Bowls featuring crispy Brussels sprouts! Discover how to marinate chicken, achieve the perfect crunch with Brussels, and layer your bowl for maximum flavor. This healthy recipe is packed with nutritious ingredients and easy to customize for any dietary preference. Click through to explore the full recipe and transform your meal into a delightful experience tonight!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, diced

1 cup homemade or store-bought teriyaki sauce

1 tablespoon sesame oil

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper to taste

2 cups cooked jasmine rice

1/4 cup green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the diced chicken with the teriyaki sauce. Let it marinate for at least 30 minutes or up to 2 hours for best flavor.

    Prep the Brussels Sprouts: Preheat your oven to 425°F (220°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure they are evenly coated.

      Roast the Brussels Sprouts: Spread the Brussels sprouts out in a single layer on the baking sheet and roast in the preheated oven for about 20-25 minutes or until they are crispy and golden, flipping halfway through for even cooking.

        Cook the Chicken: While the Brussels sprouts are roasting, heat sesame oil in a large skillet over medium-high heat. Add the marinated chicken, reserving some sauce for later. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and caramelized.

          Combine and Serve: Once the chicken is done, reduce heat to low and add the reserved teriyaki sauce to the skillet, stirring for 1-2 minutes until heated through.

            Assemble the Bowls: Divide the cooked jasmine rice into bowls. Top with the teriyaki chicken and crispy Brussels sprouts.

              Garnish: Sprinkle chopped green onions and sesame seeds over the top for added flavor and an appealing look.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve the bowls with a lime wedge on the side for an extra burst of freshness. Use colorful bowls to enhance visual appeal and make the dish inviting.