Teriyaki Chicken Bowl
A delightful dish combining teriyaki sauce's sweet and savory flavors with crispy roasted Brussels sprouts, perfect for any occasion.
Ingredients
Main Protein
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces for even cooking.
Starch
- 2 cups cooked rice Use white or brown rice or quinoa as a gluten-free option.
Seasoning/Spice Blend
- 1/2 cup soy sauce Tamari can be used for a gluten-free option.
- 1/4 cup brown sugar Watch sugar levels if monitoring intake.
- 2 tablespoons sesame oil
Liquids/Dairy
- 2 tablespoons rice vinegar Measure accurately; apple cider vinegar can work but alters flavor.
Aromatics & Vegetables
- 2 cloves fresh garlic Mince for best flavor.
- 1 tablespoon fresh ginger Grate finely to release flavors.
Optional Finishing Ingredients
- 2 tablespoons sesame seeds For garnish.
- 2 tablespoons green onions Sliced for garnish.
Vegetables
- 1 pound Brussels sprouts Halved before roasting.
Instructions
Preparation
- Mix soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl to create the marinade.
- Place chicken pieces in a separate bowl and pour the marinade over them. Let marinate for at least 15 minutes.
- Preheat the oven to 400°F (200°C).
Cooking
- Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes.
- In a large skillet, heat olive oil over medium heat. Add marinated chicken and remaining marinade. Cook for 10-12 minutes until chicken is cooked through and sauce thickens.
Serving
- Scoop cooked rice into bowls, top with teriyaki chicken and crispy Brussels sprouts.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Enhance flavor with a splash of citrus juice, customize by adding other vegetables, and serve with extra garnishes for added appeal.