Gluten-Free Chicken Teriyaki Bowl

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Tamari (gluten-free soy sauce)
• 1/4 cup Mirin (sweet rice wine)
• 2 tablespoons Sake (rice wine)
• 2 tablespoons Brown sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame oil
• 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

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/2 cup tamari, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 tablespoon ginger, and 2 cloves garlic until the brown sugar is dissolved.
3. 3In a small bowl, combine the 1 tablespoon cornstarch with 2 tablespoons water and stir until smooth to create a slurry.
4. 4Heat 1 tablespoon sesame oil in a 30.48 cm skillet or wok over medium-high heat, about 190°C.
5. 5Add the cut chicken to the hot skillet and cook for 7-10 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
6. 6Pour the tamari mixture over the chicken in the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
7. 7Stir the cornstarch slurry into the simmering sauce. Continue to stir for 1-2 minutes until the sauce has thickened enough to coat the chicken.
8. 8Serve the teriyaki chicken over 4 cups of cooked rice. Garnish with 1 tablespoon sesame seeds and 2 stalks of sliced green onions.

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