Hawaiian Plate Lunch with Teriyaki Chicken

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 0.5 cup Soy sauce
• 0.25 cup Brown sugar
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 4 cups Cooked white rice
• 4 cups Egg-free macaroni salad
• 2 tbsp Green onions, chopped

Instructions

1. 1In a medium bowl, whisk together the 0.5 cup soy sauce, 0.25 cup brown sugar, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tbsp rice vinegar, and 1 tsp sesame oil until the brown sugar is dissolved.
2. 2Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. Add the cut chicken to the bowl with the sauce and toss to coat. Let it marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to overnight.
3. 3Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Add the marinated chicken pieces, reserving any extra marinade in the bowl. Cook the chicken for 8 to 10 minutes, stirring occasionally, until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4While the chicken is cooking, ensure your 4 cups of cooked white rice and 4 cups of egg-free macaroni salad are ready to serve.
5. 5Divide the 4 cups of cooked white rice among four plates. Add a generous scoop of the 4 cups of egg-free macaroni salad to each plate.
6. 6Top the rice and macaroni salad with the cooked teriyaki chicken.
7. 7Garnish each plate with 1 tbsp chopped green onions.

Related Guides