Dairy-Free Chicken Teriyaki with Sesame Broccoli

Ingredients

• about 680 g 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
• about 450 g Broccoli Florets
• 1 tbsp Sesame Oil
• 1 tbsp Sesame Seeds
• 4 cups Cooked Rice

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

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 about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm 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 30.48 cm skillet or wok over medium-high heat, about 204.4°C (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 74°C.
4. 4While the chicken is cooking, place the about 450 g 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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