Gluten-Free Chicken Teriyaki Donburi

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup gluten-free soy sauce (tamari), 1/4 cup mirin, 2 tablespoons sake, and 2 tablespoons brown sugar until the sugar is dissolved. Add the 1 tablespoon ginger and 2 cloves garlic, then stir to combine.
2. 2In a separate small bowl, mix the 1 tablespoon cornstarch with the 2 tablespoons water until smooth, creating a slurry. Set aside.
3. 3Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes.
4. 4Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the cut chicken thighs and cook for 5-7 minutes, stirring occasionally, until they are browned on all sides and cooked through. The chicken should reach an internal temperature of 74°C.
5. 5Pour the prepared teriyaki sauce mixture from the bowl into the skillet with the chicken. Bring the sauce to a gentle simmer, which should take about 1-2 minutes. Stir the cornstarch slurry, then add it to the simmering sauce. Continue to cook for 1-2 minutes, stirring constantly, until the sauce has thickened enough to coat the back of a spoon.
6. 6Divide the 4 cups cooked rice among four serving bowls. Top each bowl with the chicken teriyaki mixture.
7. 7Garnish the bowls with the 1 tablespoon sesame seeds and the 2 stalks green onions, which should be thinly sliced.

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