Hawaiian Plate Lunch with Teriyaki Chicken
A classic Hawaiian plate lunch featuring teriyaki chicken, rice, and macaroni salad (egg-free!). A satisfying and flavorful meal.
20m prep + 25m cook4 servingsSafety: 98/100
Contains wheatContains soyContains sesameEGG-free
650 cal|45g protein|75g carbs|20g fat|3g fiber
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
- 1In a bowl, whisk together soy sauce, brown sugar, ginger, garlic, rice vinegar, and sesame oil.
- 2Cut chicken thighs into bite-sized pieces and marinate in the sauce for at least 15 minutes (or up to overnight in the refrigerator).
- 3Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
- 4Serve the teriyaki chicken over rice, alongside a scoop of egg-free macaroni salad.
- 5Garnish with chopped green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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