Dairy-Free Chicken Teriyaki Donburi

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Mirin (sweet rice wine)
• 2 tablespoons Sake (rice wine)
• 2 tablespoons Brown sugar
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked rice
• 2 teaspoons Sesame seeds
• 2 tablespoons Green onions, chopped

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 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, 1 teaspoon grated ginger, 2 cloves minced garlic, and 1 teaspoon sesame oil until the brown sugar is dissolved.
3. 3In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water until smooth, creating a slurry.
4. 4Heat a 30.48 cm skillet over medium-high heat until a drop of water evaporates instantly. Add the about 680 g of 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 soy sauce mixture into the skillet with the chicken. Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
6. 6Divide the 4 cups of cooked rice among four bowls. Top each bowl with the teriyaki chicken and sauce.
7. 7Garnish each bowl with 2 teaspoons sesame seeds and 2 tablespoons chopped green onions.

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