Gluten-Free Chicken Teriyaki Bowl

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 Gluten-Free Soy Sauce (Tamari), 1/4 cup Mirin (Sweet Rice Wine), 2 tbsp Honey, 2 cloves of minced Garlic, and 1 tsp of grated Ginger until well combined.
3. 3In a small bowl, mix the 1 tbsp Cornstarch with 2 tbsp Water until smooth to create a slurry. Set aside.
4. 4Heat a 30.48 cm skillet over medium-high heat (around 190.6°C or 190°C). Add the cut chicken thighs and cook, stirring occasionally, for 5-7 minutes, or until browned on all sides. The chicken should reach an internal temperature of 74°C.
5. 5Pour the prepared teriyaki sauce mixture over the browned chicken in the skillet. Bring the sauce to a simmer, which is a gentle bubbling.
6. 6Stir the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes, or until the sauce thickens and becomes glossy, coating the chicken pieces.
7. 7While the chicken is cooking, steam or stir-fry the 2 cups of Broccoli Florets in a separate pan until they are tender-crisp, which means they are slightly softened but still have a bite. This usually takes about 5-7 minutes.
8. 8Serve the teriyaki chicken mixture over the 4 cups of Cooked Rice. Top with the cooked broccoli florets, 1 tbsp of Sesame Seeds, and 2 tbsp of sliced Green Onions.

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