Teriyaki Chicken

 

Teriyaki Chicken

4 boneless skinless chicken thighs cut into bite sized pieces
1 cup long grain brown rice cooked in 2 cups water
1 cup low sodium soy sauce (gluten free aminos)
1/2 cup water
4 tablespoons mirin
2 teaspoon sesame oil
3/4 cup brown sugar
4 garlic cloves micro minced
2 inch peeled fresh ginger micro minced
12 mini peppers cut into bite sized pieces, seeds discarded

Marinate chicken pieces in half of the soy mixture for one to four hours. Reserve other half of soy mixture for sauce to drizzle over the top of the finished dish. Sauté bite sized peppers and set aside. Cook rice till al dente. To second half of soy mixture add one teaspoon of corn starch mixed with three teaspoons of water. Place on low heat and stir constantly till mixture thickens Cook chicken pieces in their marinade till cooked through at 155 F and remove from heat. Chicken will continue to cook to 160 F.  Add peppers to chicken and serve over rice drizzled with second half of soy mixture.