teriyaki chicken rice bowls – The Shaver Crew

I love quick, affordable and delicious dinners. Teriyaki Chicken Rice Bowls have become a family favorite and is in our two-week meal rotation.

I’m excited to share the recipe with you today! Here we go…

Ingredients:

Rice
Broccoli
1 lb boneless skinless chicken breast, cut into bite size pieces
Teriyaki sauce (store bought or homemade – see recipe for homemade below)

Instructions:

Cook rice. I usually make 3 cups worth because I like having left-overs, but you can make as much or as little as your family needs.
Cut the broccoli into bite size pieces and steam.
Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done.
Cut chicken into bite size pieces.
Serve chicken immediately with rice and steamed broccoli.
Dish bowls and pour desired amount of teriyaki sauce over. Stir.
Enjoy! 🙂

Ingredients for Sauce:

3/4 cup packed light brown sugar
3/4 cup soy sauce
6 Tablespoons apple cider vinegar
1 1/2 teaspoon ground ginger
6 tablespoons of garlic minced
3 Tablespoon cornstarch

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

I also wanted to share these training chopsticks. Guys, they are awesome! Aaron eats with chopsticks whenever a meal calls for it and I’m incapable of doing anything with those two sticks. The girls have wanted a set for a while so when I was offered these training chopsticks from their creator, I was like, “heck yes!!!”