Chicken Teriyaki Rice Bowl (Wheat-Free)

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Tamari sauce
• 1/4 cup Mirin
• 2 tablespoons Sake
• 2 tablespoons Brown sugar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 1 tablespoon Water
• 4 cups Cooked brown rice
• 2 teaspoons Sesame seeds
• 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together tamari sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil.
2. 2In a 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 on all sides.
5. 5Pour teriyaki sauce over the chicken. Bring to a simmer and cook until the sauce thickens and glazes the chicken, about 5-7 minutes. Add cornstarch slurry to thicken faster if needed.
6. 6Serve chicken over cooked brown rice. Garnish with sesame seeds and chopped green onions.

Substitutions

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