Gluten-Free Chicken Teriyaki Bowl
A flavorful and easy chicken teriyaki bowl made gluten-free using tamari instead of soy sauce. Served over fluffy rice, this dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1.5 lbs 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
Instructions
- 1In a bowl, whisk together tamari sauce, mirin, brown sugar, minced garlic, and grated ginger.
- 2In a separate small bowl, mix cornstarch with water to create a slurry.
- 3Add the cornstarch slurry to the sauce mixture and whisk well.
- 4Cut the chicken thighs into bite-sized pieces.
- 5Heat sesame oil in a large skillet or wok over medium-high heat.
- 6Add the chicken to the skillet and cook until browned and cooked through.
- 7Pour the teriyaki sauce over the chicken and simmer until the sauce thickens, about 5 minutes.
- 8Serve the chicken over cooked rice. Garnish with sesame seeds and chopped green onions.
Substitutions
Soy Sauce → Tamari Sauce(avoids Wheat)
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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