A delicious and easy recipe for Teriyaki Chicken served with crispy Brussels sprouts, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Oven Roasting and Skillet Cooking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 cups Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless, skinless chicken thighs
1/2 cup teriyaki sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
1/4 cup sliced green onions
1 tablespoon sesame seeds
Instructions
Preheat the oven to 425°F.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer.
Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through for even cooking.
While the Brussels sprouts are roasting, heat a large skillet over medium-high heat. Add the sesame oil and chicken thighs. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden color.
Once the chicken is cooked, reduce the heat to medium and pour the teriyaki sauce over the chicken. Sprinkle with garlic powder and ginger powder. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
To serve, place a generous portion of crispy Brussels sprouts on a plate, top with sliced teriyaki chicken, and garnish with sliced green onions and sesame seeds.
Notes
For extra flavor, marinate the chicken in teriyaki sauce for at least 30 minutes before cooking.
You can also substitute the Brussels sprouts with broccoli or green beans for a different twist.