Teriyaki Chicken Bowls Brussels: A Delicious and Easy Recipe

Teriyaki Chicken Bowls Brussels are about to become your new weeknight obsession! Forget takeout – this vibrant and flavorful dish is surprisingly easy to make at home, and trust me, it’s even better than what you’d get delivered. Imagine tender, juicy chicken glazed in a sweet and savory teriyaki sauce, nestled on a bed of fluffy rice, and topped with perfectly roasted Brussels sprouts. Are you drooling yet?

Teriyaki, a cooking technique originating in Japan, has become a global phenomenon, loved for its ability to transform simple ingredients into culinary masterpieces. The word “teriyaki” itself comes from “teri,” meaning luster or shine, and “yaki,” meaning to grill or broil. While traditionally made with soy sauce, mirin, and sugar, variations abound, and this recipe puts a healthy and delicious spin on the classic by incorporating roasted Brussels sprouts.

People adore Teriyaki Chicken Bowls Brussels for so many reasons. The combination of sweet and savory is undeniably addictive, and the contrasting textures – the tender chicken, the slightly crisp Brussels sprouts, and the soft rice – create a delightful eating experience. Plus, it’s a complete meal in a bowl, packed with protein, vegetables, and carbohydrates, making it a healthy and satisfying option. And did I mention how quick and easy it is to prepare? You can have this flavorful dish on the table in under 30 minutes, making it perfect for busy weeknights. Get ready to experience a burst of flavor with every bite!

this Recipe

Ingredients:

• For the Teriyaki Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil, for cooking
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)
• For the Roasted Brussels Sprouts:
• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional: 1 tablespoon balsamic glaze, for drizzling after roasting
• For the Bowls:
• 4 cups cooked rice (white, brown, or jasmine)
• Optional toppings: avocado slices, shredded carrots, pickled ginger, sriracha mayo

Preparing the Teriyaki Chicken Marinade:

Okay, let’s get started with the heart of our dish – the teriyaki chicken! The key to amazing teriyaki is a flavorful marinade that really penetrates the chicken. This is where the magic happens, so pay close attention!

1. Combine the Marinade Ingredients: In a medium-sized bowl, whisk together the soy sauce, mirin, sake (or dry sherry), brown sugar, honey, minced garlic, grated ginger, and sesame oil. Make sure the brown sugar and honey are fully dissolved. This mixture is going to be the base of our delicious teriyaki sauce.
2. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the teriyaki sauce later on, giving it that glossy, restaurant-quality finish. Set it aside for now.
3. Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring that all the pieces are evenly coated. Seal the bag or cover the dish with plastic wrap.
4. Refrigerate: Place the chicken in the refrigerator and let it marinate for at least 30 minutes, or preferably longer. I usually aim for at least 2 hours, but even overnight is fantastic! The longer it marinates, the more flavorful and tender the chicken will be. This is a great step to do ahead of time if you’re planning a busy weeknight meal.

Roasting the Brussels Sprouts:

While the chicken is marinating, let’s get those Brussels sprouts ready. Roasting them brings out their natural sweetness and gives them a lovely crispy texture. Don’t be scared if you’re not a Brussels sprouts fan – this recipe might just change your mind!

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature is key for getting those sprouts nice and caramelized.
2. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly. Trim off the ends and remove any yellow or damaged outer leaves. Cut the sprouts in half lengthwise. If they are particularly large, you can quarter them to ensure even cooking.
3. Season the Brussels Sprouts: In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, garlic powder, and onion powder. Make sure the sprouts are evenly coated with the oil and seasonings. This is important for even roasting and maximum flavor.
4. Arrange on a Baking Sheet: Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them. If necessary, use two baking sheets.
5. Roast: Roast the Brussels sprouts for 20-25 minutes, or until they are tender and slightly browned. Flip them halfway through the cooking time to ensure even browning on both sides. Keep an eye on them – you want them to be nicely caramelized, but not burnt.
6. Optional Balsamic Glaze: Once the Brussels sprouts are roasted, you can drizzle them with balsamic glaze for an extra touch of sweetness and tang. This is totally optional, but I highly recommend it!

Cooking the Teriyaki Chicken:

Now for the main event – cooking the teriyaki chicken! This part is quick and easy, and the aroma will fill your kitchen with deliciousness.

1. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken.
2. Cook the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Add the chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and steam the chicken instead of searing it. If necessary, cook the chicken in batches.
3. Sear the Chicken: Cook the chicken for 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. Add the Remaining Marinade: Pour the remaining marinade into the skillet with the chicken. Bring the mixture to a simmer.
5. Thicken the Sauce: Stir the cornstarch slurry and add it to the skillet. Continue to simmer and stir until the sauce thickens to your desired consistency. This usually takes just a minute or two.
6. Simmer and Glaze: Reduce the heat to low and let the chicken simmer in the thickened sauce for a few more minutes, allowing the sauce to glaze the chicken beautifully.

Assembling the Teriyaki Chicken Bowls:

Alright, we’re in the home stretch! Now it’s time to assemble those beautiful teriyaki chicken bowls. This is where you can get creative and add your favorite toppings.

1. Prepare the Rice: If you haven’t already, cook your rice according to package directions. I love using jasmine rice for this recipe, but any type of rice will work.
2. Assemble the Bowls: Divide the cooked rice among four bowls.
3. Add the Chicken and Brussels Sprouts: Top the rice with the teriyaki chicken and roasted Brussels sprouts.
4. Add Toppings (Optional): Get creative with your toppings! Some of my favorites include avocado slices, shredded carrots, pickled ginger, and sriracha mayo. Sesame seeds and chopped green onions are also a great way to add some extra flavor and visual appeal.
5. Serve and Enjoy: Serve the teriyaki chicken bowls immediately and enjoy! This is a meal that’s sure to satisfy your cravings for something healthy, flavorful, and delicious.

Conclusion:

This Teriyaki Chicken Bowls recipe with Brussels sprouts is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular meal rotation. Why? Because it effortlessly combines deliciousness, health, and convenience into one satisfying bowl. The sweet and savory teriyaki glaze perfectly coats the tender chicken, while the slightly caramelized Brussels sprouts add a delightful nutty flavor and a welcome textural contrast. It’s a symphony of flavors and textures that will leave you craving more!

But the appeal of this recipe goes beyond just taste. It’s also incredibly versatile and adaptable to your preferences and dietary needs. Feel free to swap out the chicken for tofu or shrimp for a vegetarian or pescatarian option. You can also experiment with different vegetables – broccoli, bell peppers, or even edamame would be fantastic additions.

Serving Suggestions and Variations:

* Grain Power: While I love serving this over fluffy white rice, you can easily substitute it with brown rice, quinoa, or even cauliflower rice for a lower-carb option.
* Spice It Up: If you’re a fan of heat, add a pinch of red pepper flakes to the teriyaki sauce or drizzle a bit of sriracha over the finished bowls.
* Go Green: Garnish with chopped green onions, sesame seeds, or a sprinkle of toasted seaweed flakes for added flavor and visual appeal.
* Bowl Bar: Set up a “bowl bar” with all the ingredients and let everyone customize their own bowls. This is a great way to get kids involved in cooking and eating healthy.
* Lunch Prep: This recipe is perfect for meal prepping! Simply cook everything ahead of time and store it in separate containers. When you’re ready to eat, just assemble the bowls and enjoy.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a quick, easy, and incredibly satisfying meal that’s perfect for busy weeknights or lazy weekend lunches. Plus, it’s a fantastic way to sneak in some extra vegetables without sacrificing flavor. The combination of the savory chicken and the slightly bitter Brussels sprouts is a match made in culinary heaven.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to experience the magic of these Teriyaki Chicken Bowls with Brussels sprouts. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Did you make any modifications? What did you think of the flavor combination? Share your photos and comments with me – I’m always eager to see your creations and learn from your feedback. Let’s spread the love for this amazing Teriyaki Chicken Bowls recipe and inspire others to try it too! Happy cooking!