Description
A savory and sweet bowl featuring tender chicken glazed in homemade teriyaki sauce, paired with crispy, caramelized Brussels sprouts over fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups cooked white rice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 tbsp vegetable oil, divided
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add Brussels sprouts, cut-side down, and cook for 5-7 minutes until caramelized and tender. Remove and set aside.
- In the same skillet, add remaining 1 tbsp vegetable oil. Add chicken pieces and cook for 6-8 minutes until browned and cooked through.
- Pour the teriyaki sauce into the skillet with the chicken. Simmer for 3-4 minutes until the sauce thickens and coats the chicken.
- Divide cooked rice among bowls. Top with teriyaki chicken and caramelized Brussels sprouts. Garnish with green onions and sesame seeds before serving.
Notes
You can customize the seasonings to taste.