Teriyaki Chicken Rice Bowls

Ingredients:

for the sauce:

1/4 cup packed light brown sugar

1/4 cup low-sodium soy sauce

2 Tablespoons rice or apple cider vinegar

1/2 teaspoon ground ginger

2 cloves garlic minced

1 Tablespoon cornstarch

additional:

1 lb boneless skinless chicken breast or tenders, cut into bite size pieces

salt and pepper

1 Tbsp oil

rice

broccoli, cut into bite size pieces

Cook rice according to instructions on packaging.

Add broccoli to a pan with about an inch of water. Add lid and bring to boil to steam broccoli for about 5 minutes.

Season chicken pieces with salt and pepper and place in large non stick skillet with oil.

Cook until no longer pink, stirring often.

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. 

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

Remove from heat and serve immediately with rice and steamed broccoli. I add chow mein noodles and a bit more soy sauce to my own plate.