Chicken Teriyaki Rice Bowl

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/2 cup Soy sauce (tamari for gluten-free)
• 1/4 cup Mirin (sweet rice wine)
• 2 tablespoons Sake (or rice wine vinegar)
• 2 tablespoons Brown sugar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked rice (white or brown)
• 2 tablespoons Green onions, sliced
• 1 teaspoon Sesame seeds (optional)

Instructions

1. 1Cut chicken thighs into bite-sized pieces.
2. 2In a bowl, whisk together gluten-free soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil.
3. 3In a separate small bowl, whisk together cornstarch and water to create a slurry.
4. 4Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through.
5. 5Pour the teriyaki sauce over the chicken and bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens.
6. 6Serve the teriyaki chicken over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.

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