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Teriyaki Chicken Bowls with Crispy Brussels Recipe
Ben Carraoli

Teriyaki Chicken Bowls with Crispy Brussels Recipe

I recently made these Teriyaki Chicken Bowls with Crispy Brussels, 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
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. While the Brussels sprouts roast, season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the chicken from the skillet and let it rest for a few minutes. This keeps the juices inside.
  8. Slice the chicken into strips while your rice is warm and ready. Freshly cooked rice works best for a fluffy texture.
  9. Start with a generous scoop of rice in each bowl. Add sliced teriyaki chicken on top and spoon extra sauce over it.
  10. 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.