Dairy-Free Chicken Teriyaki Donburi

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 2 tablespoons Sake
• 2 tablespoons Brown sugar
• 1 teaspoon Ginger
• 1 clove Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked rice
• 1 tablespoon Sesame seeds
• 2 stalks Green onions

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

Instructions

1. 1Cut the about 680 g boneless, skinless 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 ginger, and 1 clove minced garlic until the brown sugar is dissolved.
3. 3In a separate small bowl, stir 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. Add the about 680 g chicken pieces and cook for 5-7 minutes, stirring occasionally, until 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 and bring to a simmer over medium-high heat. Cook for 2-3 minutes, allowing the flavors to meld.
6. 6Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes, or until the sauce has thickened enough to coat the back of a spoon.
7. 7Divide the 4 cups of cooked rice among four serving bowls. Top each bowl with the chicken and teriyaki sauce mixture.
8. 8Garnish each serving with 1 tablespoon sesame seeds and the 2 chopped green onions.

Related Guides