Gluten-Free Chicken Teriyaki with Sesame Seeds

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Gluten-free soy sauce (tamari)
• 1/4 cup Mirin (sweet rice wine)
• 2 tablespoons Honey
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 2 stalks Green onions
• 4 cups Cooked rice

Instructions

1. 1In a bowl, whisk together the 1/2 cup gluten-free soy sauce (tamari), 1/4 cup mirin (sweet rice wine), and 2 tablespoons honey until combined.
2. 2Add the 1 tablespoon ginger and 2 cloves garlic to the sauce mixture and whisk again.
3. 3Cut the 1.5 lbs chicken thighs into 1-inch pieces.
4. 4Heat the 1 teaspoon sesame oil in a large skillet over medium-high heat, approximately 400°F (200°C).
5. 5Add the 1.5 lbs chicken pieces to the hot skillet and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. 6Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low, approximately 300°F (150°C).
7. 7Cook for an additional 5-7 minutes, stirring occasionally, until the sauce has thickened to coat the chicken and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Chop the 2 stalks green onions. Sprinkle the 1 tablespoon sesame seeds and the chopped green onions over the chicken.
9. 9Serve the chicken teriyaki over the 4 cups cooked rice.

Related Guides