Teriyaki Chicken Rice Bowl

Ingredients

Instructions

1. 1

   MAKE THE TERIYAKI SAUCE: In a small bowl, whisk together GF tamari, honey, rice vinegar, minced garlic, grated ginger, and cornstarch until the cornstarch is completely dissolved. Set aside - give it another stir before using as the cornstarch will settle.

2. 2

   PREPARE THE CHICKEN: Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. If the thighs are very thick, pound them to an even thickness for more even cooking.

3. 3

   COOK THE CHICKEN: Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook 6-7 minutes per side until golden brown and cooked through - internal temperature should reach 165°F (74°C). Don't move them during cooking to get a nice sear.

4. 4

   ADD THE SAUCE: Reduce heat to medium-low. Give the sauce a stir and pour it over the chicken. Let it simmer 2-3 minutes, spooning the sauce over the chicken as it thickens. The sauce should become glossy and coat the chicken in a sticky glaze. Remove from heat.

5. 5

   PREPARE THE BOWL COMPONENTS: While chicken cooks, steam the broccoli until bright green and crisp-tender, about 4-5 minutes. Fluff the cooked jasmine rice with a fork.

6. 6

   SLICE AND ASSEMBLE: Transfer chicken to a cutting board and slice against the grain into strips. Divide rice among 4 bowls. Arrange sliced chicken and steamed broccoli on top. Drizzle with the pan sauce and sprinkle with sesame seeds. Serve immediately while hot and glossy.