Gluten-Free Chicken Teriyaki Donburi

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 2 tbsp Honey
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Arrowroot Starch
• 2 tbsp Water
• 1 tbsp Avocado Oil
• 4 cups Cooked Rice
• 1 tbsp Sesame Seeds
• 2 stalks Green Onions

Instructions

1. 1In a bowl, whisk together coconut aminos, rice vinegar, honey, ginger, and garlic.
2. 2In a separate small bowl, whisk together arrowroot starch and water to form a slurry.
3. 3Cut chicken thighs into bite-sized pieces.
4. 4Heat avocado oil in a large skillet over medium-high heat.
5. 5Add chicken to the skillet and cook until browned and cooked through.
6. 6Pour the coconut aminos mixture over the chicken and bring to a simmer.
7. 7Add the arrowroot starch slurry and cook until the sauce thickens.
8. 8Serve chicken over cooked rice. Garnish with sesame seeds and chopped green onions.

Substitutions

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