Family Recipes: Easy Teriyaki Chicken Rice Bowls

Some evenings call for a dinner that tastes special without demanding a sink full of dishes. Teriyaki chicken rice bowls are flexible, affordable and easy to adjust for the people at your table.

For four servings, gather about one and a half pounds of boneless chicken, two cups of uncooked rice, three cups of chopped vegetables such as broccoli, carrots or bell peppers, and a little cooking oil. For the sauce, whisk together one-third cup low-sodium soy sauce, one-quarter cup water, two tablespoons honey or brown sugar, one tablespoon rice vinegar, two minced garlic cloves and a teaspoon of grated ginger. A teaspoon of cornstarch mixed with a tablespoon of cold water can thicken it.

Cook the rice according to its package directions. Cut chicken into bite-size pieces and cook in a lightly oiled skillet over medium heat until it reaches 165°F in the center. Steam or sauté the vegetables until tender-crisp. Add the sauce to the skillet and simmer briefly, stirring in the cornstarch slurry if you want a glossy coating.

Spoon rice into bowls, add the vegetables and chicken, and finish with the warm sauce. Sesame seeds or sliced green onion are optional, not requirements. For a lower-cost variation, use frozen mixed vegetables; for a meatless version, substitute firm tofu and cook it until heated through.

Leftovers should be refrigerated promptly in shallow containers. Cooked rice and chicken both need careful handling; refrigerate within two hours and reheat leftovers thoroughly. Prepare extra vegetables to stretch the meal rather than adding another package of meat.

The real win is having everyone fed and a little time left to sit together. Dinner does not have to be elaborate to feel like home.