Chicken Teriyaki Rice Bowl

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/2 cup Soy Sauce, 1/4 cup Mirin, 2 tablespoons Sake, 2 tablespoons Brown Sugar, 2 cloves Garlic (minced), and 1 teaspoon Ginger (grated) until the brown sugar is dissolved. This creates your teriyaki sauce.
3. 3In a separate small bowl, combine the 1 tablespoon Cornstarch and 2 tablespoons Water, stirring until smooth to make a slurry.
4. 4Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the cut chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low. Stir in the cornstarch slurry and continue to stir for 1-2 minutes until the sauce thickens and coats the chicken.
6. 6Divide the 4 cups Cooked Rice among four serving bowls. Top the rice with the teriyaki chicken and sauce.
7. 7Garnish the bowls with 1 tablespoon Sesame Seeds and the 2 stalks Green Onions (thinly sliced).

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