Japanese Chicken Teriyaki Allergy Friendly No Sesame 1771028260140 Bdwi

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless, cut into bite-sized pieces
• 0.5 cup Soy sauce (or Coconut Aminos for soy-free)
• 0.25 cup Mirin (Japanese sweet rice wine)
• 0.25 cup Sake
• 2 tablespoons Honey or brown sugar
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tablespoon Cornstarch (or Arrowroot powder)
• 1 tablespoon Water
• 1 tablespoon Canola or Vegetable oil (Sesame-free)
• 2 stalks Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, mirin, sake, honey, grated ginger, and minced garlic to create the marinade.

2. 2

   Place the chicken pieces in a shallow dish and pour half of the sauce over them; let marinate for at least 15 minutes.

3. 3

   Heat the oil in a large skillet or wok over medium-high heat until shimmering.

4. 4

   Add the chicken to the skillet, discarding the used marinade, and cook until browned on all sides and cooked through (about 8-10 minutes).

5. 5

   Pour the remaining fresh sauce into the skillet with the chicken and bring to a gentle simmer.

6. 6

   In a small cup, mix the cornstarch and water to create a slurry, then stir it into the skillet.

7. 7

   Continue to simmer for 2-3 minutes until the sauce thickens and coats the chicken with a glossy glaze.

8. 8

   Remove from heat and serve immediately over steamed rice, garnished with green onions if desired.