I recently made this Teriyaki Chicken Bowls with Crispy Brussels Recipe, and honestly, I can’t stop thinking about them. The sweet and savory teriyaki glaze mixed with caramelized Brussels sprouts creates the most satisfying bite.
I love how everything comes together in one colorful bowl—tender chicken, fluffy rice, and perfectly crispy veggies. When I first tried this recipe, I was surprised by how simple it was to make at home. Now it’s one of my favorite weeknight dinners that feels both healthy and comforting.
Ingredients
Here’s everything you need to build these delicious teriyaki chicken bowls. Each ingredient plays an important role in balancing flavor and texture.
- Boneless, skinless chicken breasts – 1½ pound: Lean and tender, chicken breast absorbs the teriyaki sauce beautifully. You can also use chicken thighs for a juicier option.
- Salt – ½ teaspoon: Enhances the natural flavor of the chicken and balances the sweetness of the sauce.
- Black pepper – ½ teaspoon: Adds mild heat and depth to the overall dish.
- Garlic powder – 1 teaspoon: Infuses the chicken with savory flavor without overpowering the teriyaki glaze.
- Olive oil – 1 tablespoon: Helps the chicken cook evenly and gives it a golden exterior.
- Brussels sprouts – 1 pound, trimmed and halved: Fresh Brussels sprouts roast best. Make sure they are dry before cooking to achieve maximum crispiness.
- Olive oil (for Brussels sprouts) – 1 tablespoon: Coats the sprouts and helps them caramelize in the oven.
- Salt – ¼ teaspoon: Draws out moisture and enhances flavor while roasting.
- Cooked white or brown rice – 3 cups: Provides a soft and fluffy base that soaks up the teriyaki sauce perfectly.
- Teriyaki sauce – ¾ cup: Use a good-quality sauce for rich flavor. You can opt for low-sodium if preferred.
- Sesame seeds – 1 tablespoon: Adds subtle crunch and nutty flavor as garnish.
- Green onions – 2 tablespoons, sliced: Brightens the dish and adds a fresh finish.
Note: These ingredient quantities yield approximately 4 hearty servings.
Variations
If you like to customize your meals like I do, here are a few easy variations you can try:
- Dairy-free: This recipe is naturally dairy-free, so no substitutions are needed. Just double-check your teriyaki sauce label.
- Gluten-free: Use a gluten-free teriyaki sauce or tamari-based sauce to keep the dish gluten-free.
- Low-carb option: Swap rice for cauliflower rice to reduce carbohydrates while keeping the bowl satisfying.
- Extra flavor boost: Add freshly grated ginger or minced garlic to the teriyaki sauce while cooking the chicken.
- Vegetarian twist: Replace chicken with tofu cubes or tempeh for a plant-based alternative.
Cooking Time
Here’s how long it takes to prepare and cook this recipe:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Baking sheet – For roasting Brussels sprouts until crispy.
- Large skillet – To cook and glaze the chicken evenly.
- Cutting board – For trimming Brussels sprouts and slicing chicken.
- Sharp knife – Ensures clean cuts for even cooking.
- Mixing bowl – To toss Brussels sprouts with oil and seasoning.
- Rice cooker or saucepan – For preparing fluffy rice.
How to Make Teriyaki Chicken Bowls with Crispy Brussels Recipe?
These steps will guide you from start to finish. The process is simple and beginner-friendly.
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). I like to trim the ends of the Brussels sprouts and slice them in half so they roast evenly. Toss them with olive oil and salt until fully coated.
Spread them on a baking sheet in a single layer, cut side down. Roast for about 20–25 minutes until golden brown and crispy on the edges. Turning them halfway helps with even browning.
Cook the Chicken
While the Brussels sprouts roast, season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat.
Place the chicken in the pan and cook for about 6–7 minutes per side, or until fully cooked through. The outside should be lightly golden and slightly crisp.
Add the Teriyaki Sauce
Once the chicken is cooked, pour the teriyaki sauce into the skillet. I like to reduce the heat slightly so the sauce thickens without burning.
Let it simmer for a few minutes until it coats the chicken evenly. Spoon the sauce over the top as it cooks for deeper flavor.
Slice and Prepare Rice
Remove the chicken from the skillet and let it rest for a few minutes. This keeps the juices inside.
Slice the chicken into strips while your rice is warm and ready. Freshly cooked rice works best for a fluffy texture.
Assemble the Bowls
Start with a generous scoop of rice in each bowl. Add sliced teriyaki chicken on top and spoon extra sauce over it.
Arrange the crispy Brussels sprouts beside the chicken. Finish with sesame seeds and green onions for garnish.
Additional Tips for Making This Recipe Better
After making this recipe a few times, I’ve picked up a few tricks that really improve the flavor and texture:
- I always pat the Brussels sprouts dry before roasting. This helps them get extra crispy.
- I let the chicken rest for at least 5 minutes before slicing so it stays juicy.
- I sometimes drizzle a little extra teriyaki sauce right before serving for a glossy finish.
- I spread the Brussels sprouts without crowding the pan. Overcrowding causes steaming instead of crisping.
- I use freshly sliced green onions for brightness instead of pre-cut ones.
How to Serve Teriyaki Chicken Bowls with Crispy Brussels Recipe?
These bowls are perfect as a standalone meal. I love serving them in wide, shallow bowls to show off all the colorful layers.
You can garnish with extra sesame seeds, a drizzle of sriracha for heat, or even a squeeze of fresh lime juice. Adding thinly sliced cucumbers or shredded carrots makes the presentation even more vibrant, and for a comforting side you can also serve it alongside the Onion Boil Recipe.
For family dinners, I sometimes set up a “build-your-own bowl” station so everyone can customize their toppings, and finishing the meal with something sweet like the Candied Orange Peel Recipe works beautifully.
Nutritional Information
Here’s a general overview per serving (approximate values):
- Calories: Around 450–500 kcal
- Protein: Approximately 35–40 grams
- Carbohydrates: Around 45–50 grams
- Fat: Approximately 15–18 grams
These values may vary depending on the brand of teriyaki sauce and rice used.
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator. The dish stays fresh for up to 3–4 days. Keep rice, chicken, and Brussels sprouts together for convenience.
Freezing
You can freeze the cooked chicken separately for up to 2 months. I recommend not freezing the Brussels sprouts, as they may lose their crisp texture.
Reheating
Reheat in the microwave for 1–2 minutes or until warmed through. For better texture, I prefer reheating Brussels sprouts in the oven to restore crispiness.
Why You’ll Love This Recipe?
This bowl is one of those meals that checks all the boxes. Here’s why I keep coming back to it:
- Easy to prepare
I can get everything ready in under an hour, making it perfect for busy weeknights. - Balanced and wholesome
It combines lean protein, vegetables, and grains in one satisfying bowl. - Customizable
I can easily swap ingredients or adjust flavors depending on what I have at home. - Family-friendly
The sweet teriyaki glaze makes it appealing even for picky eaters. - Meal-prep friendly
It stores well and reheats beautifully for lunches during the week.
Teriyaki Chicken Bowls with Crispy Brussels Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). I like to trim the ends of the Brussels sprouts and slice them in half so they roast evenly. Toss them with olive oil and salt until fully coated.
- Spread them on a baking sheet in a single layer, cut side down. Roast for about 20–25 minutes until golden brown and crispy on the edges. Turning them halfway helps with even browning.
- While the Brussels sprouts roast, season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat.
- Place the chicken in the pan and cook for about 6–7 minutes per side, or until fully cooked through. The outside should be lightly golden and slightly crisp.
- Once the chicken is cooked, pour the teriyaki sauce into the skillet. I like to reduce the heat slightly so the sauce thickens without burning.
- Let it simmer for a few minutes until it coats the chicken evenly. Spoon the sauce over the top as it cooks for deeper flavor.
- Remove the chicken from the skillet and let it rest for a few minutes. This keeps the juices inside.
- Slice the chicken into strips while your rice is warm and ready. Freshly cooked rice works best for a fluffy texture.
- Start with a generous scoop of rice in each bowl. Add sliced teriyaki chicken on top and spoon extra sauce over it.
- Arrange the crispy Brussels sprouts beside the chicken. Finish with sesame seeds and green onions for garnish.
Notes
- I always pat the Brussels sprouts dry before roasting. This helps them get extra crispy.
- I let the chicken rest for at least 5 minutes before slicing so it stays juicy.
- I sometimes drizzle a little extra teriyaki sauce right before serving for a glossy finish.
- I spread the Brussels sprouts without crowding the pan. Overcrowding causes steaming instead of crisping.
- I use freshly sliced green onions for brightness instead of pre-cut ones.