Gluten-Free Chicken Teriyaki Bowl
A classic Japanese dish made gluten-free with tamari and served over rice. Quick, easy, and delicious!
Ingredients
- about 680 g Chicken Thighs
- 1/2 cup Tamari (Gluten-Free Soy Sauce)
- 1/4 cup Mirin (Sweet Rice Wine)
- 2 tablespoons Sake
- 2 tablespoons Brown Sugar
- 1 tablespoon Ginger
- 2 cloves Garlic
- 1 tablespoon Sesame Oil
- 4 cups Cooked Rice
- 1 tablespoon Sesame Seeds
- 2 tablespoons Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g Chicken Thighs into 2.54 cm bite-sized pieces.
- 2In a medium bowl, whisk together the 1/2 cup Tamari, 1/4 cup Mirin, 2 tablespoons Sake, and 2 tablespoons Brown Sugar. Add the 1 tablespoon Ginger and 2 cloves Garlic, finely minced, to the tamari mixture and whisk until well combined.
- 3Heat the 1 tablespoon Sesame Oil in a 30.48 cm skillet over medium-high heat, which is about 190°C.
- 4Add the about 680 g Chicken Thighs to the hot skillet in a single layer. Cook for 5-7 minutes per side, until the chicken is browned and reaches an internal temperature of 74°C.
- 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened enough to coat the chicken.
- 6Serve the chicken teriyaki mixture over the 4 cups Cooked Rice. Garnish with the 1 tablespoon Sesame Seeds and 2 tablespoons 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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