17 Great Sides That Pair with Teriyaki Chicken

A perfect teriyaki chicken meal isn’t just about the main dish—it’s about the sides that make it sing. Whether you’re rushing through a weeknight or savoring a weekend feast, these 17 sides will elevate your dinner game. Let’s dive in!

Steamed Jasmine Rice

Every great teriyaki meal starts with a perfectly steamed bowl of jasmine rice. This recipe delivers fluffy, aromatic grains that pair beautifully with savory sauces.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

Main

• Jasmine rice – 1 cup
• Water – 1½ cups
• Salt – ¼ tsp

Instructions

1. Rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear (about 30 seconds). Tip: This removes excess starch for fluffier, non-gummy rice.
2. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt.
3. Bring to a full boil over high heat—do not stir once boiling.
4. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Avoid lifting the lid during cooking, as steam is essential.
5. Remove from heat and let it stand, covered, for 10 minutes. Tip: Resting allows the rice to finish steaming and become tender.
6. Fluff gently with a fork, then serve.

Just serve it alongside your favorite teriyaki chicken or salmon. The rice’s light floral aroma and tender, separate grains are the perfect neutral base for bold sauces.

Garlic Fried Rice

A fragrant, garlicky fried rice comes together in minutes for a savory side. It's perfect alongside any stir-fry or grilled protein.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Fried Rice

• Cooked long grain rice, cold – 4 cups
• Vegetable oil – 2 tbsp
• Garlic, minced – 4 cloves
• Soy sauce – 2 tbsp
• Salt – ¼ tsp
• White pepper – ⅛ tsp

Instructions

1. Heat vegetable oil in a wok or large skillet over high heat until shimmering. (Tip: Use day-old rice for the best texture; fresh rice becomes mushy.)
2. Add minced garlic and stir-fry until fragrant, about 15 seconds. Do not let it burn.
3. Add cold cooked rice, breaking up any clumps with a spatula. Spread rice in an even layer and let it sear undisturbed for 30 seconds. (Tip: High heat creates the smoky wok hei flavor.)
4. Drizzle soy sauce over the rice and toss vigorously to coat every grain.
5. Season with salt and white pepper. Continue stir-frying until rice is heated through and slightly crispy, 2–3 minutes.
6. Taste and adjust seasoning if needed. Serve immediately. (Tip: For extra crunch, add a handful of frozen peas in step 3.)

A perfect balance of savory garlic and lightly crisp rice. Serve it as a side with your favorite Asian dishes, or top with a fried egg for a quick meal.

Sesame Ginger Coleslaw

Here's a quick coleslaw that packs a punch. It's light, crunchy, and coated in a tangy sesame ginger dressing. Perfect for a summer side or taco topping.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Dressing

• Soy sauce – 3 tbsp
• Rice vinegar – 2 tbsp
• Sesame oil – 2 tbsp
• Fresh ginger (grated) – 1 tbsp
• Garlic (minced) – 1 clove
• Sugar – 1 tbsp

For the Slaw

• Green cabbage (shredded) – 4 cups
• Carrots (shredded) – 1 cup
• Green onions (sliced) – 3
• Sesame seeds – 2 tbsp

Instructions

1. Grate the ginger and mince the garlic. Tip: Freeze ginger for easier grating.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and sugar until the sugar is dissolved.
3. In a large bowl, combine shredded cabbage and grated carrots. Tip: For a less watery slaw, salt the cabbage and let it sit for 10 minutes, then squeeze out excess liquid before adding dressing.
4. Pour the dressing over the cabbage mixture and toss to coat evenly.
5. Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend.
6. Just before serving, toast sesame seeds in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2 minutes. Remove from heat and let cool.
7. Stir the sliced green onions and toasted sesame seeds into the coleslaw. Serve chilled.

Dressed with a savory nutty vinaigrette, this coleslaw stays crisp and bright for days. It balances acidity with a hint of sweetness and a pop of toasted sesame. Spoon it over grilled fish or pile it on pulled pork sliders.

Pickled Cucumber Salad

Very refreshing and tangy, this pickled cucumber salad is perfect as a light palate cleanser. It's quick to make and pairs well with any meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• Cucumber (large) – 1
• Rice vinegar – ¼ cup
• Sugar – 2 tbsp
• Salt – 1 tsp
• Red onion – ½ medium
• Fresh dill – 2 tbsp

Instructions

1. Using a vegetable peeler, slice 1 large cucumber into long thin ribbons. Stop when you reach the seedy core. (Tip: a Y-shaped peeler makes the thinnest, most even ribbons.)
2. Thinly slice half a medium red onion into half-moons. Set aside.
3. In a small bowl, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Whisk until completely dissolved. (Tip: warm the vinegar slightly to help dissolve the sugar faster, but let it cool before adding to cucumbers.)
4. Place the cucumber ribbons and sliced red onion in a large bowl. Pour the dressing over and toss gently with your hands to coat every ribbon. (Tip: use your hands to avoid crushing the cucumbers.)
5. Allow the salad to marinate at room temperature for exactly 10 minutes, tossing once after 5 minutes. (Tip: do not exceed 20 minutes or the cucumbers will lose their crunch.)
6. Sprinkle 2 tablespoons of chopped fresh dill over the salad and toss once more. Serve cold or at room temperature.

With its crisp texture and bright vinegar tang, this salad cuts through rich mains beautifully. Try it alongside grilled fish or tacos for a refreshing contrast.

Miso-Glazed Eggplant

When you want a side dish that's deeply savory and slightly sweet, this miso-glazed eggplant delivers. The glaze caramelizes under high heat, creating a sticky, umami-rich coating. Ready in under 30 minutes, it's a weeknight win.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main

• Japanese eggplants – 2 medium
• White miso paste – 2 tbsp
• Sake – 1 tbsp
• Mirin – 1 tbsp
• Sugar – 1 tbsp
• Sesame oil – 1 tsp
• Sesame seeds – 1 tbsp
• Green onions – 2

Instructions

1. Preheat oven to 400°F.
2. Cut each eggplant in half lengthwise. Score the flesh in a crosshatch pattern, about 1/2-inch deep.
3. In a small bowl, whisk together miso paste, sake, mirin, sugar, and sesame oil until smooth.
4. Brush the glaze generously onto the cut sides of the eggplants, spreading into the scores.
5. Place eggplants cut-side up on a parchment-lined baking sheet.
6. Roast for 20 minutes until the flesh is tender and the glaze is bubbly and caramelized. Tip: For deeper flavor, let the glazed eggplants rest 10 minutes before roasting. Tip: Score deeply to help the glaze penetrate. Tip: Watch closely in the last 5 minutes to prevent burning.
7. Remove from oven. Sprinkle with sesame seeds and sliced green onions.

Not only is the flesh silky and tender, but the caramelized edges provide a satisfying chew. Serve it alongside steamed rice or as a topping for grain bowls — the glaze doubles as a sauce.

Stir-Fried Baby Bok Choy

Often overlooked, baby bok choy is a superstar when stir-fried. This quick side dish pairs perfectly with any Asian meal. Get it crisp-tender in minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

• Baby bok choy – 1 lb (about 4 small heads)
• Vegetable oil – 2 tbsp
• Garlic – 4 cloves, thinly sliced
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp

Instructions

1. Trim the root ends from the bok choy and separate the leaves. Wash thoroughly and pat completely dry (moisture prevents browning).
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add sliced garlic and stir-fry for 30 seconds until fragrant but not browned.
4. Add the bok choy and stir-fry for 2–3 minutes, tossing constantly, until the leaves wilt and the stems are crisp-tender.
5. Pour in soy sauce and sesame oil. Toss to coat evenly for about 15 seconds.
6. Serve immediately while hot and crisp.

Great as a side for grilled chicken or tofu. The garlic and soy sauce create a savory glaze that coats each leaf. Enjoy it alongside steamed rice for a complete meal.

Sesame Green Beans

Crunchy, nutty, and ready in under 15 minutes. These sesame green beans are a simple side that packs big flavor. Blanched until bright and crisp, then tossed in toasted sesame oil and seeds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

Main Ingredients

• Green beans – 1 lb
• Sesame oil – 2 tbsp
• Sesame seeds – 1 tbsp
• Salt – 1 tsp

Instructions

1. Bring a large pot of water to a boil. Add salt until it tastes like the sea – this seasons the beans from the inside out.
2. Trim the stem ends off the green beans. Leave the tails intact for a neat look.
3. Drop the beans into the boiling water. Cook for exactly 2 minutes – they should be bright green and still crisp-tender.
4. Immediately transfer the beans to a bowl of ice water. This stops the cooking and locks in that crunch.
5. Drain the beans well and pat completely dry with a clean towel. Any moisture will dilute the dressing.
6. In a small skillet over medium heat, toast the sesame seeds, shaking the pan constantly, until golden and fragrant, about 2 minutes. Watch closely – they burn fast.
7. In a mixing bowl, combine the dry green beans, sesame oil, and toasted sesame seeds. Toss until every bean is coated.
8. Serve immediately at room temperature or refrigerate for a cold side dish.

Green beans turn out perfectly snappy, with a warm nutty aroma from the toasted seeds. The sesame oil adds a rich, silky finish. Try them alongside grilled chicken or over a bed of steamed rice for a quick meal.

Scallion Pancakes

You’ll love how these scallion pancakes turn out crispy and flaky, perfect for dipping in teriyaki sauce. They’re a quick side dish that comes together in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• All-purpose flour – 2 cups
• Salt – 1 tsp
• Boiling water – ¾ cup
• Cold water – ¼ cup
• Vegetable oil – 3 tbsp (plus more for frying)
• Scallions – 1 cup, chopped

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt.
2. Pour in ¾ cup boiling water and stir with a fork until shaggy.
3. Add ¼ cup cold water and mix until dough comes together.
4. Knead dough on a floured surface for 5 minutes until smooth. (Tip: If dough is sticky, add a little more flour.)
5. Cover dough with plastic wrap and rest for 15 minutes.
6. Divide dough into 4 equal pieces.
7. Roll one piece into a thin rectangle, about 8×6 inches.
8. Brush with ½ tbsp vegetable oil and sprinkle with ¼ cup chopped scallions.
9. Roll up the rectangle tightly into a log.
10. Coil the log into a spiral and tuck the end underneath.
11. Flatten the spiral with your hand, then roll out to a 6-inch circle. (Tip: Keep the work surface lightly oiled to prevent sticking.)
12. Repeat with remaining dough pieces.
13. Heat a non-stick skillet over medium-high heat and add 1 tbsp vegetable oil.
14. Cook one pancake for 2-3 minutes until golden brown, then flip and cook other side for 2 minutes. (Tip: Press down gently with a spatula for even browning.)
15. Transfer to a paper towel-lined plate. Repeat with remaining pancakes, adding oil as needed.
16. Serve hot with teriyaki sauce for dipping.

Best enjoyed immediately while the layers are still crispy. The contrast of savory scallions and flaky texture makes these pancakes irresistible alongside grilled meats or as a snack.

Sweet Potato Mash

Vibrant sweet potatoes are the star of this simple side. Roasting brings out their natural sweetness, and a touch of butter makes them creamy. No need for fancy ingredients—just real, comforting flavor.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• Sweet potatoes – 3 lbs
• Butter – 4 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 400°F.
2. Scrub sweet potatoes and pierce each several times with a fork to allow steam to escape and prevent bursting.
3. Place sweet potatoes on a baking sheet and roast for 45 minutes, until fork-tender.
4. Let cool for 5 minutes, then peel off the skin while still warm for easier handling.
5. In a large bowl, mash sweet potatoes with a potato masher until mostly smooth. Do not overmash—a few lumps add nice texture.
6. Add butter, salt, and pepper while potatoes are still hot, stirring until butter is fully incorporated and mash is creamy. For best results, add butter gradually.
7. Taste and adjust seasoning if needed. Serve hot. For extra creaminess, stir in a splash of milk or cream—optional.

A velvety texture with a hint of sweetness makes this mash a holiday favorite. It pairs perfectly with roast chicken or turkey. Try swapping butter for brown butter for a nutty twist.

Japanese Potato Salad

Japanese Potato Salad is a creamy, slightly sweet side dish that’s a staple in Japanese households. It’s made with boiled potatoes, crisp veggies, and a tangy mayo dressing. Chilled before serving, it’s the perfect refreshing side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Russet potatoes – 1.5 lbs
• English cucumber – 1
• Carrot – 1
• Yellow onion – ½
• Deli ham – 4 oz
• Mayonnaise – ½ cup
• Rice vinegar – 2 tbsp
• Salt – 1 tsp (for cooking) + ½ tsp (for cucumber)
• Black pepper – ¼ tsp

Instructions

1. Peel and dice potatoes into 1-inch cubes.
2. Place in a pot, cover with cold water, and add 1 tsp salt.
3. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15 minutes. Tip: Start with cold water for even cooking.
4. Meanwhile, thinly slice the cucumber, sprinkle with ½ tsp salt, let sit 10 minutes, then squeeze out excess moisture. Tip: Salting draws out water and prevents a watery salad.
5. Peel and julienne the carrot. Thinly slice the onion and soak in cold water for 10 minutes to mellow the bite; drain.
6. Dice the ham into small pieces.
7. Drain the cooked potatoes and mash them roughly while still hot. Tip: Mashing while hot helps absorb the dressing better.
8. Fold in mayonnaise, rice vinegar, and black pepper until well combined.
9. Add cucumber, carrot, onion, and ham. Mix gently until evenly distributed.
10. Cover and refrigerate for at least 1 hour. Tip: Chilling allows the flavors to meld and the texture to set.

A creamy, tangy salad with a crunch from fresh veggies. Serve it as a side with grilled meats or inside a sandwich. The subtle sweetness from the potato and rice vinegar makes it uniquely addictive.

Edamame with Sea Salt

You might not realize how easy it is to make restaurant-quality edamame at home. Steamed edamame with sea salt is a protein-packed, plant-based snack that's ready in under 10 minutes. It's vegan, friendly, and perfect for a quick bite or as a crowd-pleasing appetizer. Once you start, you won't stop.

Serving: 4 | Prep Time: 2 minutes | Cooking Time: 5 minutes

Ingredients

Main

• Frozen edamame in pods – 1 lb
• Sea salt – 1 tsp

Instructions

1. Pour 1 inch of water into a medium pot.
2. Insert a steamer basket and bring the water to a rolling boil over high heat.
3. Add 1 pound frozen edamame pods to the basket in a single layer—no need to thaw.
4. Cover the pot with a tight-fitting lid.
5. Reduce heat to medium and steam for exactly 5 minutes. Set a timer to avoid overcooking.
6. Check that the pods are bright green and the beans inside are tender.
7. Immediately transfer the edamame to a serving bowl to stop cooking.
8. Sprinkle with 1 teaspoon sea salt while still hot.
9. Toss gently to coat evenly. The heat helps the salt stick.
10. Let cool for 1-2 minutes.
11. Serve warm or at room temperature.
12. To eat, squeeze the pod between your fingers to pop the beans out. Discard the empty pods.

With a satisfying pop and a salty crunch, these edamame pods are incredibly addictive. The bright green pods and tender beans make a visually appealing snack. Serve them as a healthy starter or alongside ramen for a complete meal. They're best enjoyed with friends.

Cold Soba Noodle Salad

Zesty cold soba noodles with crunchy veggies and a nutty sesame soy dressing. This salad is quick and refreshing. Ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• Buckwheat soba noodles – 8 oz
• Soy sauce – 1/4 cup
• Sesame oil – 2 tbsp
• Rice vinegar – 2 tbsp
• Honey – 1 tbsp
• Chili flakes – 1 tsp
• Cucumber – 1, sliced
• Carrot – 1, shredded
• Green onions – 3, sliced
• Sesame seeds – 1 tbsp

Instructions

1. Cook soba noodles in boiling water according to package directions, about 5-7 minutes. Drain and rinse under cold water until completely cool. Tip: Rinsing removes excess starch and prevents sticking.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and chili flakes until honey dissolves.
3. Slice cucumber into thin half-moons. Shred carrot using a box grater. Slice green onions thinly.
4. In a large bowl, combine cooled noodles, cucumber, carrot, and green onions.
5. Pour dressing over salad and toss until well coated. Tip: Use tongs for even mixing.
6. Garnish with sesame seeds before serving. Tip: Toast sesame seeds in a dry pan for 1-2 minutes for extra nuttiness.

Enjoy the perfect balance of nutty sesame and tangy vinegar. The chilled noodles stay chewy and satisfying. Great for meal prep or a summer side.

Grilled Pineapple Skewers

Ready for a quick summer side? Grilled pineapple skewers bring caramelized sweetness with a smoky edge. The bright, tart notes contrast perfectly with savory teriyaki glaze.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• Pineapple – 1 whole, peeled and cored
• Teriyaki sauce – ¼ cup
• Wooden skewers – 8

Instructions

1. Soak 8 wooden skewers in water for at least 30 minutes to prevent burning.
2. Cut the pineapple into 1-inch chunks, keeping pieces uniform for even cooking.
3. Thread 4–5 pineapple chunks onto each skewer, leaving a small gap between pieces.
4. Preheat grill to medium-high heat, about 400°F.
5. Grill skewers for 3–4 minutes per side, until grill marks appear and pineapple softens.
6. Brush teriyaki sauce onto all sides during the last 2 minutes of grilling to avoid burning the sugar.
7. Remove from grill and let rest 1 minute before serving.

Hot off the grill, these skewers are sticky-sweet with a caramelized crust and a juicy, tender bite. Serve them alongside teriyaki chicken or beef for a balanced meal, or chop and toss into a fresh greens salad for a sweet-savory crunch.

Nori Rice Balls (Onigiri)

Keep your lunch game strong with these portable nori rice balls. They're packed with umami and perfect for on-the-go snacking.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Sushi rice – 2 cups
• Water – 2 1/2 cups
• Rice vinegar – 3 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Nori sheets – 4 sheets, cut into strips

Instructions

1. Rinse 2 cups sushi rice in cold water until water runs clear. Drain well.
2. Combine rice and 2 1/2 cups water in a saucepan. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
4. In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved.
5. Transfer cooked rice to a large bowl. Fold in vinegar mixture with a spatula. Fan the rice to cool it slightly—this creates a glossy texture.
6. Wet your hands with water (prevents sticking) and sprinkle with a little salt. Grab about 1/3 cup of seasoned rice and shape into a triangle or ball, pressing firmly.
7. Wrap each onigiri with a strip of nori. The nori should stick to the moist rice.
8. Tip: Use plastic wrap to shape without mess. Tip: For extra umami, mix a pinch of furikake into the rice. Tip: Serve immediately or wrap tightly for later.

Keep the texture soft and chewy with a crisp nori wrap. These onigiri are perfect for picnics or quick lunches.

Carrot Ginger Salad

Shredded carrots meet a zesty ginger vinaigrette for a bright side. This salad comes together in minutes. It's a refreshing break from heavy sides.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• Carrots – 1 lb
• Fresh ginger – 1 tbsp, grated
• Rice vinegar – 2 tbsp
• Toasted sesame oil – 1 tbsp
• Honey – 1 tsp
• Salt – ¼ tsp
• Black pepper – ⅛ tsp
• Toasted sesame seeds – 1 tsp

Instructions

1. Peel and shred the carrots using the large holes of a box grater. Tip: For even shreds, cut carrots into 3-inch lengths before grating.
2. In a small bowl, whisk together the rice vinegar, toasted sesame oil, honey, grated ginger, salt, and black pepper until combined. Tip: Let the dressing sit for 5 minutes to allow the ginger flavor to bloom.
3. Pour the dressing over the shredded carrots and toss well to coat every strand.
4. Let the salad sit at room temperature for 10 minutes to soften slightly. Tip: For extra crunch, add the sesame seeds just before serving.
5. Sprinkle the toasted sesame seeds on top and serve immediately.

For a refreshing crunch, this salad delivers a tangy punch with subtle warmth from ginger. It pairs perfectly with grilled proteins or as a topping for grain bowls. Make it ahead—the flavors meld even better after an hour in the fridge.

Kimchi (Mild)

Just because it’s mild doesn’t mean it’s bland. This kimchi brings a gentle heat and deep umami. Perfect as a side or in teriyaki bowls.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 0 minutes

Ingredients

Kimchi

• Napa cabbage – 1 medium head
• Coarse salt – ½ cup
• Water – 4 cups
• Korean chili flakes (gochugaru) – 2 tbsp
• Garlic – 4 cloves
• Fresh ginger – 1-inch piece
• Sugar – 1 tsp
• Scallions – ½ cup, sliced

Instructions

1. Cut the napa cabbage lengthwise into quarters, then crosswise into 2-inch pieces.
2. In a large bowl, dissolve ½ cup coarse salt in 4 cups water to create brine.
3. Submerge cabbage pieces in brine, weigh down with a plate, and soak for 2 hours, flipping cabbage once halfway through.
4. Rinse cabbage thoroughly under cold water in a colander. Drain and squeeze out excess water.
5. In a small bowl, combine 2 tbsp gochugaru, 4 minced garlic cloves, 1 tsp grated ginger, and 1 tsp sugar. Mix into a paste. (Tip: Wear gloves to avoid chili burn.)
6. Add the drained cabbage and ½ cup sliced scallions to the paste. Toss to coat evenly. (Tip: Use clean hands to massage paste into every piece.)
7. Pack the mixture tightly into a clean glass jar, pressing down to remove air pockets. Leave 1 inch headspace.
8. Cover jar with a lid but do not seal completely — leave slightly loose to allow gases to escape. (Tip: Place jar on a plate to catch any overflow.)
9. Let ferment at room temperature (65-70°F) for 1-2 days. Check daily: press down solids, taste after 24 hours. Fermentation time affects sourness; longer = more tang.
10. Once desired tang is reached, seal lid tight and refrigerate. Fermentation slows in fridge.

Great fermented flavor with a mild kick. This kimchi stays crunchy after a few days. Serve alongside teriyaki chicken or in rice bowls.

Roasted Sesame Brussels Sprouts

Roasted Brussels sprouts achieve a crispy exterior and tender inside. The sesame-soy glaze adds savory depth with a hint of sweetness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Main

• Brussels sprouts – 1 lb
• Olive oil – 2 tbsp
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Sesame oil – 1 tsp
• Sesame seeds – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 400°F. Trim the tough ends off Brussels sprouts and halve them lengthwise. Tip: For even cooking, pick sprouts similar in size.
2. In a large bowl, toss halved sprouts with olive oil and salt until evenly coated. Spread them in a single layer on a baking sheet. Tip: Avoid overcrowding to ensure crispiness – use two sheets if needed.
3. Roast for 20 minutes, until bottoms are browned and edges crispy.
4. While sprouts roast, whisk together soy sauce, honey, and sesame oil in a small bowl. Tip: Use room-temperature honey for easier mixing.
5. Remove sheet from oven. Drizzle the soy-honey mixture over the sprouts and toss gently to coat. Return to oven for 5 more minutes, until glaze is caramelized and sticky.
6. Sprinkle sesame seeds over the hot sprouts and toss once more. Serve immediately. Tip: For extra crunch, toast seeds in a dry pan before adding.

Sprouts are caramelized and glossy with a nutty finish. Pair with rice or steak for a complete meal.

Conclusion

Every one of these sides is a winner with teriyaki chicken, from quick stir-fries to hearty salads. I hope you’ll try a few—they’re perfect for busy weeknights or relaxed dinners. Which one’s your go-to? Drop a comment below and don’t forget to save this roundup on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.