15 Quick Easy Kid Friendly Meals

You've probably spent countless hours battling the dinnertime drama of picky eaters and busy schedules. Here's the good news: you don't need to choose between quick meals and healthy options. These 15 kid-friendly recipes transform familiar favorites into nutritious wins, from veggie-packed mac and cheese to crispy baked fish sticks that'll rival any frozen version. Let's explore how these family-tested meals can revolutionize your weeknight dinner routine.

Cheesy Chicken Quesadillas

Cheesy chicken quesadillas are a crowd-pleasing meal that combines the perfect blend of tender chicken, melted cheese, and crispy tortillas. This quick and easy dish isn't only delicious but also versatile enough to please even the pickiest young eaters.

Making quesadillas at home allows you to control the ingredients and customize them to your family's preferences. Whether you prefer them simple with just chicken and cheese or loaded with vegetables, these quesadillas can be ready in under 30 minutes, making them perfect for busy weeknight dinners.

• 8 flour tortillas (8-inch size)
• 2 cups cooked, shredded chicken
• 2 cups shredded Mexican cheese blend
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: diced tomatoes, sliced green onions

Season the shredded chicken with chili powder, garlic powder, cumin, salt, and pepper. Heat a large skillet over medium heat and lightly brush with olive oil. Place one tortilla in the skillet and sprinkle with cheese, followed by a portion of the seasoned chicken, and additional cheese. Top with another tortilla and cook for 2-3 minutes until golden brown. Carefully flip the quesadilla and cook for another 2 minutes until the cheese is fully melted and both sides are crispy.

For best results, slice quesadillas with a pizza cutter and serve immediately while the cheese is still melted. Keep cooked quesadillas warm in a 200°F oven while preparing the remaining ones. Consider serving with kid-friendly sides like sour cream, mild salsa, or guacamole for dipping.

One-Pan Mac and Cheese With Hidden Vegetables

One-Pan Mac and Cheese With Hidden Vegetables is a clever way to sneak nutritious vegetables into a classic comfort food that kids absolutely love. This recipe transforms the traditional mac and cheese into a more wholesome meal while maintaining the creamy, cheesy goodness that makes it a favorite among children.

This version incorporates finely processed carrots, cauliflower, and butternut squash, which blend seamlessly into the cheese sauce. The vegetables not only add nutrients but also contribute to the sauce's smooth texture and rich color, making it virtually undetectable to picky eaters.

• 16 oz elbow macaroni
• 2 cups chopped cauliflower
• 1 cup diced carrots
• 1 cup butternut squash cubes
• 3 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)

Steam the vegetables until tender, then process them in a food processor until smooth. In a large pan, melt butter over medium heat and whisk in flour to create a roux. Gradually add milk while whisking constantly to prevent lumps. Add the processed vegetables and stir until well combined. Bring to a gentle simmer and add the uncooked pasta, stirring occasionally until the pasta is almost tender, about 8-10 minutes.

Once the pasta is nearly done, add both kinds of cheese and seasonings, stirring until the cheese is completely melted and the sauce is smooth. If desired, top with breadcrumbs and place under the broiler for 2-3 minutes until golden brown.

For best results, avoid pre-shredded cheese as it contains anti-caking agents that can make the sauce grainy. Store leftovers in an airtight container for up to 3 days, and when reheating, add a splash of milk to restore the creamy consistency. The vegetables can be prepped and pureed in advance to save time during busy weeknight cooking.

Crispy Baked Fish Sticks

Crispy baked fish sticks are a healthier alternative to the store-bought frozen variety. This homemade version delivers the same satisfying crunch kids love while providing better nutrition through fresh ingredients and baking instead of frying.

Making fish sticks at home allows you to control the quality of fish and seasonings while avoiding unnecessary preservatives and excess sodium. This recipe transforms mild white fish into golden-brown, crunchy sticks that pair perfectly with tartar sauce or ketchup for a kid-approved meal.

• 1 pound white fish fillets (cod, haddock, or pollock)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the fish fillets into strips about 1 inch wide and 3 inches long. Set up three shallow dishes: one with flour, one with beaten eggs and milk mixed together, and one with panko breadcrumbs combined with all the seasonings. Dip each fish strip first in flour, then egg mixture, and finally coat with seasoned breadcrumbs. Place the coated strips on the prepared baking sheet and spray lightly with cooking spray.

Bake for 15-20 minutes, flipping halfway through, until the coating is golden brown and the fish is cooked through and flakes easily with a fork.

For best results, pat the fish completely dry before breading, and avoid overcrowding the baking sheet to ensure even cooking and maximum crispiness. These fish sticks can be frozen after cooking and reheated in a 375°F oven for 10-12 minutes, making them perfect for meal prep.

Turkey and Sweet Potato Meatballs

Turkey and sweet potato meatballs offer a nutritious twist on traditional meatballs, combining lean protein with vitamin-rich sweet potatoes. This kid-friendly dish isn't only delicious but also sneaks in extra vegetables that picky eaters might otherwise avoid.

These meatballs are versatile and can be served with pasta, rice, or as sliders. They freeze well, making them perfect for meal prep and busy weeknight dinners. The natural sweetness of the sweet potatoes helps keep the meatballs moist while reducing the need for added fats.

• 1 pound ground turkey
• 1 medium sweet potato, cooked and mashed
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C). In a large bowl, combine the mashed sweet potato with ground turkey, egg, breadcrumbs, and Parmesan cheese. Add the diced onion, minced garlic, and all seasonings. Mix thoroughly but gently with your hands until all ingredients are well combined. Form the mixture into 1-inch meatballs.

Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, about 2-3 minutes per side. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and register 165°F (74°C) on a meat thermometer.

For best results, avoid overworking the meat mixture as this can lead to tough meatballs. If the mixture feels too wet, add more breadcrumbs one tablespoon at a time. The meatballs can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months. When reheating, add a splash of broth or sauce to keep them moist.

Rainbow Veggie Pizza Boats

Rainbow Veggie Pizza Boats transform ordinary zucchini into vibrant, nutritious vessels filled with classic pizza flavors that kids love. This creative twist on traditional pizza encourages children to eat their vegetables while having fun with colorful toppings arranged in a rainbow pattern.

These boats are perfect for busy weeknight dinners, after-school snacks, or even fun weekend cooking activities with children. The recipe is customizable, allowing kids to choose their favorite vegetables and helping them develop positive associations with healthy eating through hands-on meal preparation.

• 4 medium zucchini, halved lengthwise
• 1 cup marinara sauce
• 1½ cups shredded mozzarella cheese
• Red bell peppers, diced
• Orange carrots, shredded
• Yellow corn kernels
• Green broccoli florets, finely chopped
• Purple cabbage, finely shredded
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). Scoop out the zucchini centers using a spoon, leaving a ¼-inch border to create boats. Brush the boats with olive oil and season with salt, pepper, and Italian seasoning. Arrange them on a baking sheet and pre-bake for 10 minutes to soften slightly.

Remove from oven and fill each boat with marinara sauce, followed by a layer of mozzarella cheese. Arrange the colorful vegetables in rainbow order on top of the cheese. Return to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the zucchini is tender but still holds its shape.

For best results, avoid overloading the boats with toppings, as this can make them soggy. Pat vegetables dry before adding them to prevent excess moisture. These boats can be prepared up to a day in advance and stored in the refrigerator before baking. For crispier boats, broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.

15-Minute Spaghetti and Turkey Meatballs

Quick and delicious, this Minute Spaghetti and Turkey Meatballs recipe transforms a classic Italian dish into a healthier, kid-approved meal. The lean turkey meatballs provide essential protein while reducing the fat content typically found in traditional beef versions.

The beauty of this recipe lies in its simplicity and speed, making it perfect for busy weeknight dinners when time is limited but you still want to serve a nutritious, home-cooked meal. Children particularly enjoy rolling the meatballs, making this recipe an excellent opportunity for family cooking time.

Ingredients:

• 1 pound ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound spaghetti
• 24 oz marinara sauce
• 2 tablespoons olive oil
• Fresh basil (optional)

Mix the ground turkey, egg, breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a large bowl. Form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally until golden brown and cooked through. Meanwhile, cook the spaghetti according to package directions.

Add the marinara sauce to the skillet with the meatballs and simmer for 5 minutes. Once the pasta is cooked, drain it and return it to the pot. Pour the meatballs and sauce over the pasta, tossing gently to combine. Garnish with additional Parmesan cheese and fresh basil if desired.

For best results, avoid overworking the meat mixture when forming the meatballs, as this can make them tough. The meatballs can be made ahead and frozen for up to three months – simply thaw overnight in the refrigerator before cooking. If the sauce seems too thick, add a few tablespoons of the pasta cooking water to reach desired consistency.

Crunchy Chicken Tenders

Crunchy chicken tenders are a staple of kid-friendly meals, offering a perfect combination of crispy coating and juicy meat that children absolutely love. These homemade tenders are significantly healthier than their fast-food counterparts, as they're baked rather than deep-fried, yet still maintain that satisfying crunch kids crave.

This recipe transforms ordinary chicken breasts into golden-brown strips of happiness that can be paired with various dipping sauces, making them versatile enough for both lunch and dinner. The secret lies in the double-coating process and the use of cornflakes, which creates an extra-crunchy exterior while keeping the chicken moist and tender inside.

• 2 large chicken breasts, cut into 1-inch strips
• 2 cups cornflakes, crushed
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow dishes: one with flour mixed with seasonings, another with beaten eggs and milk, and a third with crushed cornflakes. Dip each chicken strip first in the seasoned flour, then the egg mixture, and finally coat thoroughly with crushed cornflakes, pressing gently to ensure the coating sticks.

Arrange the coated strips on the prepared baking sheet, leaving space between each piece. Spray the tenders lightly with cooking spray to help achieve a golden-brown color. Bake for 15-20 minutes, turning halfway through, until the coating is crispy and the chicken is cooked through (internal temperature should reach 165°F/74°C).

For best results, avoid stacking the raw coated tenders as this can cause the coating to fall off. If making a large batch, work in stages and keep the finished tenders warm in a low-temperature oven. The cornflakes can be crushed in a food processor or placed in a zip-top bag and crushed with a rolling pin for a more uniform coating.

Creamy Broccoli Rice Casserole

Creamy Broccoli Rice Casserole combines the nutritional benefits of broccoli with the comfort of a warm, cheesy rice dish. This family-friendly meal serves as an excellent way to incorporate vegetables into children's diets while maintaining the appealing flavors they love.

This versatile casserole can be prepared ahead of time and reheated when needed, making it perfect for busy weeknight dinners. The combination of tender rice, fresh broccoli, and a rich cheese sauce creates a balanced meal that both kids and adults will enjoy.

• 3 cups cooked white rice
• 4 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup crushed butter crackers
• Salt and pepper to taste

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a large saucepan, melt butter over medium heat and sauté onion and garlic until softened. Add cream of mushroom soup, milk, and sour cream, stirring until well combined. Mix in cooked rice, broccoli florets, and 1½ cups of the shredded cheese.

Pour the mixture into the prepared baking dish. Top with remaining cheese and crushed crackers. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.

For best results, slightly undercook the broccoli before adding it to the casserole, as it will continue to cook in the oven. The casserole can be frozen before baking – simply thaw overnight in the refrigerator and add an extra 10-15 minutes to the baking time when cooking from chilled.

Mini Beef Sliders With Sweet Potato Fries

Mini beef sliders are a perfect way to introduce children to the classic hamburger in a size that's just right for their little hands. These bite-sized burgers paired with crispy sweet potato fries create a balanced meal that combines protein with complex carbohydrates, making it both nutritious and delicious for young eaters.

The natural sweetness of the sweet potato fries appeals to children's taste preferences while providing essential vitamins and minerals. This meal can be customized with various toppings and condiments, allowing kids to participate in building their own sliders and making mealtime more interactive and enjoyable.

Ingredients:

• 1 pound ground beef (80/20)
• 2 packages mini slider buns
• 2 large sweet potatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• American cheese slices (cut into quarters)
• Mini pickle slices
• Cherry tomatoes (sliced)
• Lettuce leaves
• Ketchup and mustard

Form the beef into 2-ounce patties and season with salt, pepper, garlic powder, and onion powder. Cut sweet potatoes into thin strips, toss with olive oil and seasonings, then arrange on a baking sheet. Bake the fries at 425°F for 20-25 minutes, flipping halfway through. Meanwhile, cook the sliders on a griddle or skillet over medium-high heat for 2-3 minutes per side, adding cheese during the last minute of cooking. Toast the buns lightly and assemble the sliders with desired toppings.

For optimal results, chill the beef patties for 30 minutes before cooking to help them hold shape. The sweet potato fries should be cut to uniform thickness to ensure even cooking, and it's important not to overcrowd the baking sheet which can lead to steaming instead of crisping.

Sheet Pan Honey Garlic Chicken

Sheet pan honey garlic chicken combines the convenience of one-pan cooking with flavors that kids absolutely love. The sweet and savory combination of honey and garlic creates a glaze that caramelizes perfectly in the oven, while keeping the chicken tender and juicy.

This family-friendly meal can be customized with different vegetables, making it an excellent way to introduce new foods to picky eaters. The entire dish comes together in under an hour, making it perfect for busy weeknight dinners when time is limited but you still want to serve a nutritious, home-cooked meal.

• 4 chicken breasts
• 1/3 cup honey
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red bell pepper, sliced
• Salt to taste

Preheat the oven to 400°F (200°C). In a bowl, whisk together honey, minced garlic, soy sauce, olive oil, oregano, and black pepper to create the marinade. Place the chicken breasts on a lined sheet pan and brush them generously with the marinade. Arrange the vegetables around the chicken, drizzling them with the remaining marinade and seasoning with salt.

Bake for 25-30 minutes, basting the chicken halfway through with the pan juices. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For extra caramelization, broil for the final 2-3 minutes, watching carefully to prevent burning.

For best results, cut the vegetables into similarly sized pieces to ensure even cooking. If using chicken breasts of different thicknesses, consider pounding them to an even thickness before cooking. The marinade can be prepared up to 24 hours in advance and stored in the refrigerator, allowing for deeper flavor penetration when you're ready to cook.

Taco Tuesday Rice Bowls

Taco Tuesday gets a wholesome makeover with these family-friendly rice bowls that combine the beloved flavors of traditional tacos with the convenience of a one-bowl meal. These customizable bowls are perfect for picky eaters, as family members can choose their own toppings while still enjoying a nutritious, balanced dinner.

This recipe transforms simple ingredients into a satisfying meal that's both affordable and quick to prepare. The combination of seasoned ground meat, fluffy rice, and fresh toppings creates a dinner that's sure to become a weekly favorite, offering the perfect balance of proteins, carbohydrates, and vegetables.

• 2 cups white rice
• 1 pound lean ground beef or turkey
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro
• Salt and pepper to taste

Start by cooking the rice according to package instructions. While the rice cooks, brown the ground meat in a large skillet over medium heat, breaking it into small pieces. Once cooked through, drain any excess fat and add the taco seasoning along with water according to the packet instructions. In a separate pan, warm the black beans and corn.

Assemble the bowls by first adding a base of rice, followed by the seasoned meat, beans, and corn. Top with fresh ingredients like lettuce, tomatoes, cheese, and avocado. Finish with a dollop of sour cream, a squeeze of lime, and a sprinkle of fresh cilantro.

For best results, prep all toppings while the rice and meat are cooking to ensure everything is ready for assembly at the same time. The rice can be made ahead and reheated, and leftover components can be stored separately in airtight containers for up to three days. To make this meal even healthier, consider using brown rice instead of white rice, and Greek yogurt as a substitute for sour cream.

Breakfast for Dinner Pancake Stacks

Breakfast for dinner is a delightful way to shake up your family's routine, and nothing brings more smiles than a towering stack of fluffy pancakes. This classic comfort food transforms an ordinary evening meal into a special occasion, allowing kids to experience the joy of breakfast favorites during dinner time.

These pancake stacks can be customized with various toppings and mix-ins, making them a perfect canvas for creativity while ensuring everyone at the table gets exactly what they want. The basic recipe creates light, airy pancakes that are slightly sweet and golden brown, ideal for both sweet and savory toppings.

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• Cooking spray or additional butter for griddle

Whisk together the dry ingredients in a large bowl until well combined. In a separate bowl, beat the eggs, then mix in the buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined – small lumps are okay. Let the batter rest for 5 minutes while heating a griddle or large pan over medium heat.

Spray the cooking surface with cooking spray or brush with melted butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to look dry, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Stack pancakes on plates as they're finished, keeping them warm in a low-temperature oven if needed.

For best results, avoid overmixing the batter as this can lead to tough pancakes. The pan or griddle should be hot enough that a drop of water "dances" on the surface. If the pancakes brown too quickly, reduce the heat. For make-ahead convenience, the dry ingredients can be mixed and stored in an airtight container for up to one month, and wet ingredients can be combined the night before and refrigerated.

Build-Your-Own Mini Pizzas

Build-your-own mini pizzas are a fantastic way to get children involved in meal preparation while ensuring they'll actually eat what's served. This interactive cooking experience allows kids to express their creativity and develop basic culinary skills, all while having fun in the kitchen.

The beauty of mini pizzas lies in their versatility and simplicity. Using pre-made pizza dough or English muffins as bases, children can choose their favorite toppings and create personalized combinations. This approach not only makes mealtime more engaging but also helps picky eaters become more adventurous with their food choices.

• English muffins or mini pizza dough rounds
• Pizza sauce
• Shredded mozzarella cheese
• Pepperoni
• Diced bell peppers
• Sliced mushrooms
• Diced onions
• Italian herbs
• Olive oil
• Salt and pepper
• Grated Parmesan cheese

Preheat the oven to 375°F (190°C). If using English muffins, split them in half and lightly toast them before adding toppings. For pizza dough rounds, brush them with olive oil and pre-bake for 5 minutes. Set up a topping station with small bowls containing each ingredient, allowing children to choose their favorites.

Let each person build their pizza by spreading sauce on the base, sprinkling cheese, and adding desired toppings. Place the assembled pizzas on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly. For a crispier crust, place the baking sheet on the lower rack of the oven.

When preparing mini pizzas with children, pre-cut all vegetables into small, manageable pieces and supervise the assembly process. Consider setting a three-topping limit to prevent overloading, which can lead to uneven cooking. Allow the pizzas to cool for a few minutes before serving, as the toppings and cheese can be extremely hot straight from the oven.

Veggie-Loaded Pasta Alfredo

Veggie-Loaded Pasta Alfredo combines the creamy comfort of traditional alfredo sauce with the nutritional benefits of colorful vegetables. This kid-friendly version transforms a classic Italian dish into a balanced meal that even picky eaters will enjoy, as the vegetables are complemented by the rich, smooth sauce.

The key to this recipe's success lies in choosing a variety of vegetables that add both nutrition and visual appeal. By cutting the vegetables into small, uniform pieces and cooking them to the right tenderness, children are more likely to accept and enjoy them alongside their pasta.

• 1 pound fettuccine pasta
• 3 cups mixed vegetables (broccoli, carrots, bell peppers)
• 4 tablespoons butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 2 cups freshly grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup pasta water (reserved)

Start by bringing a large pot of salted water to boil and cook the fettuccine according to package instructions. While the pasta cooks, chop all vegetables into small, similar-sized pieces. In a large skillet, heat olive oil over medium heat and sauté the vegetables until tender-crisp, about 5-7 minutes. Remove vegetables and set aside.

In the same skillet, melt butter and add minced garlic, cooking until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until melted and sauce is smooth. Add the cooked pasta, reserved pasta water, and sautéed vegetables to the sauce, tossing everything together until well combined and heated through. Season with salt and pepper to taste.

For best results, avoid overheating the sauce as this can cause it to separate. The pasta water helps create the perfect consistency, so add it gradually while stirring. Store any leftovers in an airtight container and reheat gently with a splash of milk to restore the creamy texture.

Teriyaki Chicken Rice Bowls

Teriyaki chicken rice bowls are a delicious and nutritious meal that both kids and adults can enjoy. The combination of sweet and savory teriyaki sauce paired with tender chicken and fluffy rice creates a balanced dish that's sure to become a family favorite.

This recipe is highly customizable and can be adapted to include various vegetables or protein options. The homemade teriyaki sauce is healthier than store-bought versions, containing less sodium and no artificial preservatives, making it an excellent choice for health-conscious families.

Ingredients:

• 4 chicken breasts, cut into bite-sized pieces
• 2 cups jasmine rice
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons vegetable oil
• Optional toppings: steamed broccoli, carrots, sesame seeds

Start by cooking the jasmine rice according to package instructions. While the rice cooks, prepare the teriyaki sauce by combining soy sauce, mirin, brown sugar, honey, garlic, and ginger in a small bowl. In a separate bowl, mix cornstarch with water to create a slurry. Heat vegetable oil in a large skillet over medium-high heat and cook chicken pieces until golden brown and cooked through, about 5-7 minutes.

Add the teriyaki sauce mixture to the cooked chicken and bring to a simmer. Slowly stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Serve the teriyaki chicken over rice and add your chosen toppings.

For best results, marinate the chicken in a portion of the teriyaki sauce for 30 minutes before cooking to enhance flavor. The sauce can be made ahead and stored in the refrigerator for up to a week, and any leftover chicken and rice can be stored in an airtight container for up to 3 days. If the sauce becomes too thick, thin it with a small amount of water or chicken broth.