Gluten-Free Chicken Teriyaki with Sesame Seeds

Ingredients

• about 680 g 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

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

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 about 680 g chicken thighs into 2.54 cm pieces.
4. 4Heat the 1 teaspoon sesame oil in a large skillet over medium-high heat, approximately 204.4°C (200°C).
5. 5Add the about 680 g 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 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 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.

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