Low Sugar Hawaiian Plate Lunch

Total time1 hr 15 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
2 ½ cups water
½ tsp salt

For the teriyaki chicken

⅓ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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3 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp mirin
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tbsp neutral oil (such as canola oil or avocado oil)

For the macaroni salad

8 oz elbow macaroni
½ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
¼ tsp black pepper
1 medium carrot, peeled and finely grated
2 green onions, thinly sliced (green tops only)

For serving

1 tsp sesame seeds, for serving (optional)

Instructions

1
Combine the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a small bowl and whisk until the sugar dissolves. Reserve 3 tablespoons of the marinade in a separate small bowl before adding the chicken. Place the chicken thighs in a zip-top bag or shallow dish, pour in the remaining marinade, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
While the chicken marinates, rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups fresh water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes.

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