Teriyaki Chicken Bowl

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/2 cup Gluten-free soy sauce (Tamari)
• 1/4 cup Honey
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 cups Cooked Rice (Gluten-free)
• 2 cups Broccoli florets
• 1 cup Carrots
• 2 stalks Green onions
• 1 tablespoon Sesame seeds
• 1 medium Avocado

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces.

2. 2

   In a medium bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

3. 3

   In a small bowl, whisk together cornstarch and water to create a slurry. Add the cornstarch slurry to the teriyaki sauce and mix well.

4. 4

   Place the chicken pieces in the teriyaki sauce and marinate for at least 15 minutes (or up to 1 hour in the refrigerator).

5. 5

   Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until the chicken is cooked through and the sauce has thickened, stirring occasionally.

6. 6

   While the chicken is cooking, steam or stir-fry the broccoli florets and julienned carrots until tender-crisp.

7. 7

   Divide the cooked rice among bowls. Top with the teriyaki chicken, broccoli, and carrots.

8. 8

   Garnish with sliced green onions and sesame seeds. Add sliced avocado if desired.

9. 9

   Serve immediately and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.