Gluten-Free Chicken Teriyaki Donburi

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Tamari Soy Sauce
• 1/4 cup Mirin (Sweet Rice Wine)
• 2 tablespoons Sake
• 2 tablespoons Brown Sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked White Rice
• 1 tablespoon Sesame Seeds
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup Tamari Soy Sauce, 1/4 cup Mirin (Sweet Rice Wine), 2 tablespoons Sake, 2 tablespoons Brown Sugar, 1 tablespoon Ginger, and 2 cloves Garlic until well combined.
2. 2Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
3. 3Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the cut chicken thighs and cook, stirring occasionally, for 6-8 minutes, or until browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Pour the tamari mixture from step 1 into the skillet with the chicken. Bring the sauce to a simmer and cook for 2 minutes.
5. 5In a small bowl, mix the 1 tablespoon Cornstarch with 2 tablespoons Water until smooth to create a slurry. Pour this slurry into the simmering sauce in the skillet and stir constantly for 1-2 minutes, or until the sauce thickens enough to coat the back of a spoon.
6. 6Divide the 4 cups Cooked White Rice among four serving bowls. Spoon the chicken and teriyaki sauce mixture over the rice in each bowl.
7. 7Garnish each bowl with 1 tablespoon Sesame Seeds and the 2 stalks Green Onions, thinly sliced.

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