Eggless Hawaiian Plate Lunch
Few meals hit the way a proper plate lunch does — sticky teriyaki chicken, fluffy steamed rice, and a creamy macaroni salad all landing on the same plate at once. The chicken thighs are marinated in a punchy mix of soy sauce, brown sugar, mirin, sesame oil, garlic, and fresh ginger, then seared until the skin is deep golden and lacquered with a glossy, caramelized glaze. It's the kind of dish that looks like it came from a roadside window in Honolulu, but comes together entirely in your own skillet. The macaroni salad is where this version quietly solves a common problem — traditional versions rely on egg-based mayo, but swapping in vegan mayonnaise keeps that cool, tangy creaminess completely intact without any compromise on flavor. Grated carrot and sliced green onion tops add just enough freshness to balance the richness of the chicken. Each plate serves four and comes together in a way that feels genuinely satisfying rather than like something was left out. Whether you're cooking for a crowd or just want a serious weeknight dinner, this one delivers the full experience.
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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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