Dairy-Free Chicken Teriyaki with Sesame Broccoli

Ingredients

• 1.5 lbs Chicken Thighs
• 1/2 cup Gluten-Free Soy Sauce
• 1/4 cup Mirin (Sweet Rice Wine)
• 2 tbsp Sake
• 2 tbsp Brown Sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 lb Broccoli Florets
• 1 tbsp Sesame Oil
• 1 tbsp Sesame Seeds
• 4 cups Cooked Rice

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup Gluten-Free Soy Sauce, 1/4 cup Mirin, 2 tablespoons Sake, 2 tablespoons Brown Sugar, 2 cloves minced Garlic, and 1 teaspoon grated Ginger until well combined. This is your teriyaki sauce.
2. 2Cut the 1.5 lbs Chicken Thighs into bite-sized pieces, about 1-inch cubes. Place the cut chicken into the bowl with the teriyaki sauce and toss to coat. Let it marinate for at least 15 minutes at room temperature.
3. 3Heat a 12-inch skillet or wok over medium-high heat, about 400°F (200°C). Add the marinated chicken and any remaining sauce to the hot skillet. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4While the chicken is cooking, place the 1 lb Broccoli Florets into a steamer basket over boiling water or into a separate skillet with a tablespoon of water. Cover and steam or sauté for 5 to 7 minutes, or until the broccoli is tender-crisp and bright green. You should be able to easily pierce the stems with a fork.
5. 5Remove the broccoli from the heat and place it in a clean bowl. Drizzle the 1 tablespoon Sesame Oil over the broccoli and sprinkle with the 1 tablespoon Sesame Seeds. Toss gently to coat the broccoli evenly.
6. 6To serve, spoon the 4 cups Cooked Rice into individual bowls. Top the rice with the cooked chicken teriyaki. Place the sesame broccoli on the side of each bowl.

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