Crispy Teriyaki Chicken and Brussels Sprouts
Teriyaki chicken and Brussels sprouts is definitely one of the most delicious pairings to top over a bed of rice. It is the perfect combination of sweet and savory! You can find this wonderful dish at authentic Japanese restaurants, but let me show you an easy way to make it at home! This is the perfect dinner recipe, and can even be stored and packed for lunches. Not to mention, you get the perfect balance of protein, carbs, and veggies in the most delicious and flavourful way!
Ingredients
For the Chicken
- 1 tbsp sesame oil
- 4 tbsp avocado oil
- 1 1/2 cups Panko bread crumbs
- 1/4 cup raw sesame seeds
- 4 garlic cloves grated
- 1 tbsp minced ginger
- 1 tsp crushed red pepper flakes
- 2 lbs boneless skinless chicken breast cubed
- 3 tbsp corn starch
- 1 egg
For the Sauce
- 3/4 cup low sodium soy sauce
- 6 tbsp honey
- 4 1/2 tbsp rice vinegar
- 1 1/2 tbsp sesame oil
For the Brussels Sprouts
- 5 cups Brussels sprouts chopped in halves
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Chop the chicken into cubes and toss in eggs and corn starch.
- Line a baking sheet with parchment paper. Place the chopped Brussels sprouts on the baking sheet, and toss in olive oil, salt, and black pepper. Place them in the oven, and cook for 15-20 minutes until their crispy and browned.
- Mix the Panko, sesame seeds, and crushed red pepper flakes in a bowl.
- In a large skillet, heat 1 tbsp of sesame oil, and add the Panko mixture. Cook until light brown, and remove from skillet.
- Toss the chicken in the Panko mixture. Meanwhile, heat the skillet again with 2 tbsp of avocado oil, garlic, and ginger.
- Once the oil begins to bubble, add the chicken. Ensure that the skillet is big enough that the chicken is evenly spaced. Cook on one side for 5-7 minutes, and then on the opposite side for another 5-7 minutes. Add more avocado oil if needed.
- Meanwhile, combine all the ingredients for the sauce mixture.
- When the chicken begins to crisp and becomes white in colour, increase the skillet temperature to high.
- Add 3/4 of the sauce mixture to the chicken, and watch carefully. Mix the chicken often.
- Let the chicken simmer in sauce for 5 additional minutes, and serve with with Brussels sprouts and rice.
- Garnish with green onions and chili flakes.
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