Dairy-Free Chicken Teriyaki Donburi
A classic Japanese rice bowl featuring tender chicken glazed with a homemade dairy-free teriyaki sauce. This recipe is gluten-free and perfect for a quick and satisfying lunch.
Ingredients
- about 680 g Chicken thighs
- 1/2 cup Tamari (gluten-free soy sauce)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Sake (rice wine)
- 2 tablespoons Brown sugar
- 1 teaspoon Ginger
- 2 cloves Garlic
- 1 tablespoon Sesame oil
- 4 cups Cooked white rice
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2In a bowl, whisk together tamari, mirin, sake, brown sugar, grated ginger, and minced garlic.
- 3Heat sesame oil in a large skillet or wok over medium-high heat.
- 4Add chicken and cook until browned and cooked through, about 6-8 minutes.
- 5Pour teriyaki sauce over the chicken and cook until the sauce thickens and glazes the chicken, about 3-5 minutes.
- 6Serve chicken over rice. Garnish with chopped green onions and sesame seeds.
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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