Teriyaki Chicken Rice Bowl (Soy-Free)

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Coconut aminos
• 2 tbsp Honey
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Arrowroot starch
• 2 tbsp Water
• 4 cups Cooked white rice
• 2 stalks Green onions
• 1 tsp Sesame seeds

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

Instructions

1. 1Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tbsp honey, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil until well combined.
3. 3In a small bowl, whisk together the 1 tbsp arrowroot starch and 2 tbsp water until smooth, creating a slurry.
4. 4Heat a 30.48 cm skillet over medium-high heat to 190°C. Add the cut chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 74°C.
5. 5Pour the coconut aminos mixture into the skillet with the chicken. Bring the sauce to a gentle simmer and cook for 1-2 minutes, allowing the flavors to meld.
6. 6Give the arrowroot slurry a quick whisk, then pour it into the simmering sauce while stirring constantly. Continue to stir for 1-2 minutes until the sauce thickens to your desired consistency.
7. 7Serve the teriyaki chicken mixture immediately over 4 cups of cooked white rice. Garnish with 2 sliced green onions and 1 tsp sesame seeds.

Substitutions

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