Gluten-Free Chicken Teriyaki Bowl

Ingredients

• 1.5 lbs 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

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch bite-sized pieces.
2. 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.
3. 3Heat the 1 tablespoon Sesame Oil in a 12-inch skillet over medium-high heat, which is about 375°F (190°C).
4. 4Add the 1.5 lbs 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 165°F (74°C).
5. 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.
6. 6Serve the chicken teriyaki mixture over the 4 cups Cooked Rice. Garnish with the 1 tablespoon Sesame Seeds and 2 tablespoons chopped Green Onions.

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