Teriyaki Chicken Bowls with Crispy Brussels

• tempo total: 35 minutes

Ingredientes

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into 1-inch strips

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

Salt and pepper to taste

Instruções

Marinate the Chicken: In a large bowl, combine chicken, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), salt, and pepper. Marinate for at least 30 minutes, or up to 24 hours.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side, or until browned and cooked through.

Roast the Brussels Sprouts: Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.

Assemble Bowls: Divide Brussels sprouts between bowls. Top with cooked chicken and any remaining marinade.