Chicken Teriyaki Bento Box

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Gluten-free soy sauce
• 1/4 cup Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame oil
• 4 cups Cooked rice
• 2 cups Broccoli florets

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup gluten-free soy sauce, 1/4 cup mirin, 2 tablespoons sake, 1 tablespoon sugar, 1 teaspoon ginger, and the 2 cloves garlic, which have been minced. This is your teriyaki sauce.
2. 2Cut the 1.5 lbs chicken thighs into bite-sized pieces, about 1-inch cubes.
3. 3Heat the 1 teaspoon sesame oil in a 12-inch skillet over medium-high heat, which is 350°F (175°C). Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides, about 5-7 minutes.
4. 4Pour the prepared teriyaki sauce over the browned chicken in the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low, which is 300°F (150°C). Cover the skillet and let it cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken should reach an internal temperature of 165°F (74°C).
5. 5While the chicken is simmering, steam the 2 cups broccoli florets in a steamer basket over boiling water until they are tender-crisp, about 5-7 minutes. They should be bright green and slightly firm to the touch.
6. 6Serve the chicken teriyaki over the 4 cups of cooked rice, with the steamed broccoli on the side.

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