Dairy-Free & Egg-Free Chicken Teriyaki Bowl

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Brown Rice
• 2 cups Broccoli Florets
• 1/2 cup Coconut Aminos
• 2 tbsp Mirin
• 1 tbsp Rice Vinegar
• 2 tbsp Maple Syrup
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Cornstarch
• 1 tbsp Sesame Oil
• 1 tbsp Sesame Seeds

Instructions

1. 1Place the 2 cups of brown rice in a medium saucepan with 4 cups of water. Bring the water to a boil over high heat, then reduce the heat to low. Cover the saucepan with a lid and simmer for 45-50 minutes, until the water is absorbed and the rice is tender.
2. 2While the rice cooks, cut the 1.5 lbs of chicken thighs into approximately 1-inch cubes. Mince the 2 cloves of garlic. In a medium bowl, whisk together the 1/2 cup of coconut aminos, 2 tbsp of mirin, 1 tbsp of rice vinegar, 2 tbsp of maple syrup, 1 tsp of ginger, and the minced 2 cloves of garlic until all ingredients are well combined.
3. 3In a separate small bowl, combine the 1 tbsp of cornstarch with 2 tablespoons of water. Whisk this mixture until it is smooth and no lumps remain, creating a cornstarch slurry.
4. 4Heat the 1 tbsp of sesame oil in a large skillet or wok over medium-high heat, until it reaches approximately 375°F (190°C). Add the cut 1.5 lbs of chicken thighs to the hot skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
5. 5Pour the prepared teriyaki sauce mixture over the cooked chicken in the skillet and bring it to a gentle simmer over medium heat. Stir the cornstarch slurry into the simmering sauce and continue to cook for 1-2 minutes, stirring constantly, until the sauce visibly thickens and coats the chicken.
6. 6While the sauce thickens, place the 2 cups of broccoli florets in a steamer basket over 1 inch of boiling water in a medium pot. Cover the pot and steam for 4-6 minutes, until the broccoli is tender-crisp and bright green. Serve the teriyaki chicken and the steamed 2 cups of broccoli florets over the cooked 2 cups of brown rice, then garnish each serving with 1 tbsp of sesame seeds.

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