Chicken Teriyaki Rice Bowl
A classic Japanese dish featuring tender chicken glazed with a sweet and savory teriyaki sauce, served over fluffy rice. Perfect for a quick and satisfying lunch.
Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together gluten-free tamari, mirin, sake, brown sugar, ginger, and garlic.
- 2In a separate small bowl, mix cornstarch with water to create a slurry.
- 3Cut chicken thighs into bite-sized pieces.
- 4Heat a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
- 5Pour the gluten-free soy sauce mixture over the chicken. Bring to a simmer and add the cornstarch slurry. Cook until the sauce thickens.
- 6Serve chicken over rice. Garnish with sesame seeds and green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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