Chicken Teriyaki Donburi (Soy-Free)

Ingredients

• 1.5 lbs Chicken thighs
• 3 cups Rice
• 1/2 cup Mirin
• 1/4 cup Sake
• 1/4 cup Coconut Aminos
• 2 tbsp Brown Sugar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Sesame Oil
• 2 stalks Green onions
• 1 tsp Sesame seeds

Instructions

1. 1Prepare the Rice: Rinse the 3 cups of rice under cold water until the water runs clear. In a medium heavy-bottomed pot with a tight-fitting lid, combine the rinsed 3 cups of rice with 4.5 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C), then immediately reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove the pot from the heat and let it rest, still covered, for 10 minutes to allow the rice to steam and become fluffy.
2. 2Prepare Chicken and Sauce Ingredients: Cut the 1.5 lbs of chicken thighs into approximately 1-inch (2.5 cm) bite-sized pieces. Mince the 1 tbsp of ginger and the 2 cloves of garlic. In a medium bowl, whisk together the 1/2 cup of mirin, 1/4 cup of sake, 1/4 cup of coconut aminos, 2 tbsp of brown sugar, the minced 1 tbsp of ginger, and the minced 2 cloves of garlic until the sugar is dissolved.
3. 3Cook the Chicken: Heat a large (e.g., 12-inch / 30 cm) skillet over medium-high heat (approximately 375-400°F / 190-205°C). Add the 1 tsp of sesame oil to the hot skillet, swirling to coat the bottom. Add the cut 1.5 lbs of chicken thighs to the skillet in a single layer and cook for 5-7 minutes, turning occasionally, until all sides are browned and the chicken reaches an internal temperature of at least 150°F (66°C).
4. 4Glaze the Chicken: Pour the prepared sauce mixture from the bowl evenly over the browned chicken in the skillet. Continue to cook over medium-high heat for another 5-7 minutes, stirring occasionally, until the sauce thickens to a glossy glaze and coats the chicken pieces. The chicken should reach a safe internal temperature of 165°F (74°C) as measured with a meat thermometer.
5. 5Prepare Garnish and Serve: While the chicken is glazing, thinly slice the 2 stalks of green onions. To serve, divide the cooked 3 cups of rice among four bowls. Top each bowl with a portion of the glazed chicken. Garnish each serving with the sliced 2 stalks of green onions and sprinkle with the 1 tsp of sesame seeds.

Substitutions

Related Guides