Dairy-Free Chicken Teriyaki with Coconut Rice

Ingredients

• about 680 g Chicken thighs
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 0.25 cup Sake
• 2 tbsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 can Coconut milk
• 2 cups Jasmine rice
• 1 tsp Sesame oil
• 2 tbsp Green onions

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

Instructions

1. 1In a bowl, whisk together soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger.
2. 2In a small bowl, mix cornstarch with water to create a slurry.
3. 3Heat sesame oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides and cooked through, about 6-8 minutes per side.
4. 4Pour the teriyaki sauce over the chicken. Bring to a simmer and cook for 2-3 minutes, then add the cornstarch slurry. Cook until the sauce thickens, about 1 minute.
5. 5While the chicken is cooking, combine jasmine rice and coconut milk in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6Serve the chicken teriyaki over coconut rice. Garnish with chopped green onions.

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