Teriyaki Chicken Rice Bowls

This was a tasty and fast weeknight meal.


– 1 pound boneless, skinless chicken breasts; cut into bite size pieces

– salt and pepper


– 1/4 cup brown sugar

– 1/4 cup soy sauce

– 2 tbsp. Rice vinegar or apple cider vinegar

– 1/2 tsp. Ground ginger

– 2 cloves minced garlic

– 1 tbsp. cornstarch


Cook rice and steam broccoli about 20 minutes before you start on the chicken.

Season chicken with salt and pepper and add to a nonstick skillet. Cook until no loner pink, stirring often.

In a small bowl, combine the brown sugar, soy sauce, ginger, garlic, vinegar, and cornstarch. Whisk together until there are no cornstarch lumps.

Add sauce to chicken and cook stirring constantly until it thickens into a glaze.

Remove from heat and serve right away with rice and broccoli.