Quick Chicken Teriyaki Rice Bowl
boneless chicken breast
cut into bite size pieces
packed light brown sugar
low-sodium soy sauce
rice or apple cider vinegar
Cook rice according to instructions on packaging.
Season chicken pieces with salt and pepper and place in a large non-stick skillet and cook until done, stirring often.
In a small bowl or 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.
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