Dairy-Free Chicken Teriyaki Bowl
A classic Japanese dish made safe for dairy and egg allergies. Chicken is marinated in a sweet and savory teriyaki sauce and served over rice. Use coconut aminos instead of soy sauce to make it gluten-free.
Ingredients
- about 680 g Chicken thighs
- 1/4 cup Soy sauce
- 2 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Brown sugar
- 1 tsp Ginger
- 2 cloves Garlic
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 4 cups Cooked rice
- 1 tbsp Sesame seeds
- 2 tbsp Scallions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2In a bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic.
- 3Add the chicken to the marinade and let it sit for at least 15 minutes, or up to overnight in the refrigerator.
- 4In a small bowl, mix together the cornstarch and water to form a slurry.
- 5Heat the sesame oil in a large skillet or wok over medium-high heat.
- 6Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 7Pour the remaining marinade into the skillet and bring to a simmer.
- 8Add the cornstarch slurry to the skillet and cook until the sauce thickens, about 1-2 minutes.
- 9Serve the chicken teriyaki over cooked rice. Garnish with sesame seeds and chopped scallions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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