Chicken Teriyaki Bento Box

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/4 cup Soy sauce (wheat-free tamari)
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 1 tsp Ginger, grated
• 1 clove Garlic, minced
• 1 tsp Sesame oil
• 4 cups Cooked white rice
• 2 cups Broccoli florets
• 1 tsp Sesame seeds (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup soy sauce (wheat-free tamari), 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar, 1 teaspoon grated ginger, and 1 clove minced garlic until well combined.
2. 2Cut the about 680 g boneless, skinless chicken thighs into bite-sized pieces, about 2.54 cm cubes.
3. 3Heat 1 teaspoon sesame oil in a large skillet over medium-high heat, about 204.4°C (200°C).
4. 4Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
5. 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Cook for another 5-7 minutes, stirring often, until the sauce has thickened and the chicken is cooked through, reaching an internal temperature of 74°C.
6. 6While the chicken is cooking, steam the 2 cups of broccoli florets in a steamer basket over boiling water for 5-7 minutes, or until they are tender-crisp and bright green.
7. 7Serve the chicken teriyaki over the 4 cups of cooked white rice. Arrange the steamed broccoli on the side. Garnish the dish with 1 teaspoon sesame seeds.

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