Japanese Teriyaki Chicken Rice Bowl Sesamefree 1771028723035 Rdza

Ingredients

• 1.5 lbs Boneless skinless chicken thighs, cubed
• 2 cups Short-grain Japanese white rice
• 0.5 cup Soy sauce (ensure sesame-free facility)
• 0.25 cup Mirin (Japanese sweet rice wine)
• 3 tablespoons Granulated sugar
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tablespoon Vegetable oil (canola or sunflower)
• 2 stalks Green onions, sliced
• 1 teaspoon Cornstarch
• 1 tablespoon Water

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then cook according to package instructions or in a rice cooker.

2. 2

   In a small bowl, whisk together the soy sauce, mirin, sugar, grated ginger, and minced garlic to create the teriyaki base.

3. 3

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

4. 4

   Add the chicken thighs to the skillet and sear until golden brown and cooked through, approximately 8-10 minutes.

5. 5

   Pour the teriyaki sauce mixture over the chicken and bring to a gentle simmer for 3 minutes.

6. 6

   Mix the cornstarch and water in a small cup to create a slurry, then stir it into the pan to thicken the sauce.

7. 7

   Toss the chicken continuously for 1 minute until the glaze is thick, glossy, and coats every piece.

8. 8

   Divide the cooked rice into four bowls, top with the teriyaki chicken, and garnish with fresh green onions.