Egg-Free Chicken Teriyaki Donburi
A classic Japanese rice bowl featuring tender chicken teriyaki, completely free of eggs. The teriyaki sauce uses a cornstarch slurry to achieve the right consistency without relying on eggs.
Ingredients
- about 680 g Boneless, skinless chicken thighs
- 1/2 cup Soy sauce (gluten-free)
- 1/4 cup Mirin (sweet rice wine)
- 2 tablespoons Sake (rice wine)
- 2 tablespoons Brown sugar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 4 cups Cooked rice (short-grain)
- 1 tablespoon Sesame seeds
- 2 stalks Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2In a bowl, whisk together tamari, mirin, sake, brown sugar, grated garlic, and grated ginger.
- 3In a separate small bowl, mix cornstarch with water to make a slurry.
- 4Heat a large skillet or wok over medium-high heat.
- 5Add the chicken to the skillet and cook until browned and cooked through.
- 6Pour the teriyaki sauce over the chicken and bring to a simmer.
- 7Add the cornstarch slurry to the sauce and cook, stirring constantly, until the sauce thickens.
- 8Serve the chicken teriyaki over bowls of cooked rice.
- 9Garnish with sesame seeds and chopped green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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