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To make a great teriyaki chicken bowl, start with the right ingredients. For the chicken, you need two boneless, skinless thighs. This cut stays juicy and tender. You also need half a cup of teriyaki sauce. You can make this sauce at home or buy it. The sauce adds rich flavor to the chicken.

Teriyaki Chicken Bowls with Crispy Brussels

Savor the deliciousness of Teriyaki Chicken Bowls with Crispy Brussels! This easy recipe guides you through marinating tender chicken, achieving perfectly crispy Brussels sprouts, and assembling a vibrant bowl that's both satisfying and healthy. Packed with flavor and nutrients, this dish will impress anyone at your table. Ready to elevate your dinner game? Click through to explore the full recipe and unleash your inner chef!
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Ingredients
  

2 boneless, skinless chicken thighs

1/2 cup teriyaki sauce (homemade or store-bought)

2 cups Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper, to taste

1 cup cooked jasmine rice

1 tablespoon sesame seeds

2 green onions, sliced

1/4 cup shredded carrots (optional)

Instructions
 

Marinate the Chicken: Place the chicken thighs in a bowl and pour 1/4 cup of teriyaki sauce over them. Let it marinate for at least 30 minutes in the refrigerator.

    Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.

      Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they're crispy and golden brown, tossing halfway through for even cooking.

        Cook the Chicken: While the Brussels sprouts are roasting, heat a non-stick skillet over medium heat. Sear the marinated chicken thighs for about 5-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 74°C). Pour the remaining teriyaki sauce over the chicken in the last minute of cooking.

          Slice the Chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

            Assemble the Bowls: Start with a base of cooked jasmine rice in each bowl. Top with sliced teriyaki chicken, crispy Brussels sprouts, shredded carrots, green onions, and a sprinkle of sesame seeds.

              Final Touch: Drizzle a little more teriyaki sauce over the top for extra flavor.

                Prep Time: 10 min | Total Time: 55 min | Servings: 2

                  Presentation Tips: Serve the bowls in deep bowls or plates for an appealing layered look. Add a lime wedge on the side for a pop of color and a hint of acidity.