Chicken Teriyaki with Sesame Seeds

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Soy sauce (wheat-free tamari)
• 1/4 cup Mirin (sweet rice wine)
• 2 tablespoons Sake (rice wine)
• 2 tablespoons Brown sugar
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked rice

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

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/2 cup soy sauce (wheat-free tamari), 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 teaspoon ginger, 2 cloves garlic, and 1 teaspoon sesame oil until the sugar is dissolved. This is your teriyaki sauce.
3. 3In a small bowl, combine the 1 tablespoon cornstarch and 2 tablespoons water, stirring until smooth to create a slurry.
4. 4Heat a 30.48 cm skillet over medium-high heat until a drop of water sizzles and evaporates immediately. Add the cut chicken pieces to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
5. 5Pour the prepared teriyaki sauce over the chicken in the skillet. Bring the mixture to a simmer, which is when small bubbles appear around the edges and rise gently to the surface.
6. 6Stir the cornstarch slurry into the simmering teriyaki sauce. Continue to stir gently for 1-2 minutes, until the sauce has thickened enough to coat the back of a spoon.
7. 7Sprinkle the 1 tablespoon of sesame seeds over the chicken and sauce. Stir briefly to combine.
8. 8Serve the chicken teriyaki immediately over the 4 cups of cooked rice.

Substitutions

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