Chicken Teriyaki Rice Bowl

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/2 cup Soy sauce (gluten-free)
• 1/4 cup Mirin (sweet rice wine)
• 2 tbsp Sake (rice wine)
• 2 tbsp Brown sugar
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Cornstarch
• 2 tbsp Water
• 4 cups Cooked rice
• 1 tbsp Sesame seeds
• 2 tbsp Green onions, sliced

Instructions

1. 1In a bowl, whisk together gluten-free tamari, mirin, sake, brown sugar, ginger, and garlic.
2. 2In a separate small bowl, mix cornstarch with water to create a slurry.
3. 3Cut chicken thighs into bite-sized pieces.
4. 4Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
5. 5Pour the gluten-free soy sauce mixture over the chicken. Bring to a simmer and add the cornstarch slurry. Cook until the sauce thickens.
6. 6Serve chicken over rice. Garnish with sesame seeds and green onions.

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