Gluten-Free Chicken Teriyaki Bowl

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces.
2. 2In a medium bowl, whisk together the 1/4 cup Gluten-Free Soy Sauce, 2 tablespoons Mirin, 1 tablespoon Sake (if using), and 1 tablespoon Brown Sugar. Add the 2 cloves Garlic, minced, and 1 teaspoon Ginger, grated, to the sauce mixture and stir to combine.
3. 3In a small bowl, whisk together the 1 tablespoon Cornstarch and 2 tablespoons Water until smooth, creating a slurry.
4. 4Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the cut chicken thighs and cook for 6-8 minutes, stirring occasionally, until browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer and cook for 2 minutes.
6. 6Stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook and stir for 1-2 minutes, or until the sauce has thickened to your desired consistency.
7. 7Serve the teriyaki chicken mixture over the 4 cups Cooked Brown Rice. Garnish with 1 tablespoon Sesame Seeds and the 2 stalks Green Onions, thinly sliced.

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