Dairy-Free Chicken Teriyaki with Sesame Bok Choy

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 2 tablespoons Sake
• 2 tablespoons Brown sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Sesame oil
• about 450 g Bok choy
• 1 tablespoon Sesame seeds
• 4 cups Cooked rice

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, grated ginger, and minced garlic.
2. 2Cut chicken thighs into bite-sized pieces and marinate in the teriyaki sauce for at least 15 minutes.
3. 3Heat sesame oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 8-10 minutes.
4. 4While the chicken is cooking, wash and chop the bok choy. Add the bok choy to the skillet during the last 3 minutes of cooking. Stir-fry until just tender.
5. 5Serve the chicken and bok choy over cooked rice, garnished with sesame seeds.

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