“I seriously do not like to cook – it’s not a passion of mine. I can’t just throw some things together and make them taste good. My husband is a way better cook than me. He typically gets home before I do; most days, I luck out, and he makes dinner. I would much prefer to clean up the dishes.”
Jamie Parker-Smith
When Jamie decides to cook dinner for her family of five, her go-to recipe is Chicken Teriyaki Bowls.
“My kids are picky eaters. I’m sure everyone has kids with different tastes. One doesn’t like eggs, another only likes cheese on pizza, and so on,” Jamie shared. “…but when I make chicken teriyaki bowls, ALL of the kids and my husband finish their bowls and ask for more!”
Jamie and her husband Shannon have been married for 19 years and have three children – Braden (15), Emmajane (12), and Grayson (7). While Braden works part-time and enjoys the gym, the younger two are active in lacrosse and baseball, so the family often isn’t home until later on weeknights. On those nights when family dinner at home isn’t possible, the house is divided on where to eat.
“Some weeks, we can cook at home every night; some weeks, with multiple practices, multiple kids, and a traveling spouse, it gets tough, and I’ll cave,” said Jamie. “I tend to prefer Mexican food when we eat out, but the kids love a local pizza joint in Gulf Breeze called Jimmy B’s.”
When the family can enjoy some downtime together, you can usually find them on the water.
“We have a boat, and most warm summer weekend days, we are out in the sound or on the gulf relaxing and enjoying ourselves,” Jamie said. She also shared that she is a creature of habit, and her routine doesn’t vary often. She values her morning routine the most, and she starts each day by taking her dog-child, Carl, for a two-mile walk.
Teriyaki Chicken Bowls
Ingredients:
- 1 lb chicken breast cut into 1-inch cubes
- 1 tbs vegetable oil
- salt and pepper to season
- 3 cups cooked white rice
- 4 cups fresh broccoli florets
- Pre-made Teriyaki Sauce or use the following recipe
Teriyaki Sauce Ingredients:
- 1/3 cup reduced sodium soy sauce
- 2/3 cup of water
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1/4 cup brown sugar
- 1 tbs cornstarch
Directions:
- Place the broccoli florets in a medium bowl with 2 tbsp of water. Cover with a plate and microwave on high for 2-3 minutes until tender yet crisp.
- Season chicken with salt and pepper.
- Heat oil in a large skillet over medium heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking for 4 more minutes or until almost cooked through. Remove chicken and set aside for later.
- Add all sauce ingredients to the pan except the cornstarch. Whisk until bubbly and the brown sugar is dissolved. Combine 1 1/2 tbs cornstarch with 1 1/2 tbsp water and drizzle into the simmering sauce while whisking until thickened. You may not need all the cornstarch.
- Add chicken back into the pan and simmer for 2-3 minutes or until the chicken is cooked through.
- Place 3/4 cup of rice in each bowl. Divide chicken and broccoli into each bowl and spoon extra sauce over top.
- Feel free to garnish however you’d like. Enjoy!
