Gluten-Free Chicken Teriyaki Bowl

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Tamari Sauce
• 1/4 cup Mirin
• 2 tablespoons Brown Sugar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame Oil
• 4 cups Cooked Rice
• 1 tablespoon Sesame Seeds
• 2 Green Onions

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

Instructions

1. 1In a bowl, whisk together tamari sauce, mirin, brown sugar, minced garlic, and grated ginger.
2. 2In a separate small bowl, mix cornstarch with water to create a slurry.
3. 3Add the cornstarch slurry to the sauce mixture and whisk well.
4. 4Cut the chicken thighs into bite-sized pieces.
5. 5Heat sesame oil in a large skillet or wok over medium-high heat.
6. 6Add the chicken to the skillet and cook until browned and cooked through.
7. 7Pour the teriyaki sauce over the chicken and simmer until the sauce thickens, about 5 minutes.
8. 8Serve the chicken over cooked rice. Garnish with sesame seeds and chopped green onions.

Substitutions

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