Dairy-Free Chicken Teriyaki Bowl

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces.
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 minced Garlic, and 1 teaspoon grated Ginger until the brown sugar is dissolved.
3. 3In a small bowl, whisk together the 1 tablespoon Cornstarch and 2 tablespoons Water until smooth to create a slurry.
4. 4Heat a 30.48 cm skillet over medium-high heat until hot, about 2 minutes. Add the about 680 g Chicken Thighs and cook, stirring occasionally, for 5-7 minutes, or until browned on all sides and cooked through, reaching an internal temperature of 74°C.
5. 5Pour the teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer and cook for 2 minutes.
6. 6Stir the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened enough to coat the back of a spoon.
7. 7Serve the chicken teriyaki mixture over 4 cups Cooked Rice. Garnish with 1 tablespoon Sesame Seeds and 2 stalks thinly sliced Green Onions.

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