Chestnut Free Hawaiian Plate Lunch
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Learn more →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
- 3 tbsp brown sugar
- 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 or avocado oil)
For the macaroni salad
- 8 oz elbow macaroni
- ½ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 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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