Hawaiian Teriyaki Chicken Plate
A Hawaiian plate lunch icon, grilled chicken thighs glazed in a classic soy and mirin teriyaki sauce over steamed white rice with a dressed macaroni salad.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 2 garlic cloves and grate 1 tsp ginger. Mix 6 tbsp tamari, 4 tbsp mirin, 2 tbsp brown sugar, 2 tsp sesame oil, garlic, and ginger in a bowl. Blend 2 tsp cornstarch with 2 tbsp cold water. Cook macaroni, cool, then toss with 4 tbsp mayonnaise, 1 tsp vinegar, grated carrots, 0.5 tsp salt, and white pepper. Pat chicken thighs dry.
Glaze
Combine teriyaki mixture in a small saucepan over medium heat. Simmer 1 minute, stir in cornstarch slurry, cook 2 minutes stirring constantly until thickened to coating consistency. Divide glaze: half for basting, half for serving.
Grill
Heat a griddle pan or large skillet over high heat. Grill chicken thighs 5–6 minutes per side until internal temperature reaches 75°C / 165°F. Brush generously with basting glaze in the final 2 minutes, turning once to caramelise both sides.
Rest and plate
Rest chicken 2 minutes, slice diagonally. Mound rice on two plates, arrange sliced chicken on top, spoon reserved glaze over each. Serve macaroni salad alongside, garnish with sesame seeds and spring onion.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.