with Fluffy Rice and Foil-Pouch Veggies
Hawaiian shoyu chicken is island-style comfort food! Simmer chicken thighs in a flavourful mix of soy, mirin, brown sugar, ginger and garlic! Once cooked through, grill and baste the chicken with its braising liquid! Want to prep ahead? Braise the chicken ahead of time, cool and refrigerate, then reheat on the grill when you're ready to serve!
Allergens
Utensils
Tags
Chicken Thighs
280 g
Jasmine Rice
0.75 cup
Shanghai Bok Choy
2 unit(s)
Snow Peas
56 g
Green Onion
1 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Brown Sugar
2 tbsp
Ginger-Garlic Puree
2 tbsp
Garlic Salt
1 tsp
Unsalted Butter
2 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
- Pat chicken dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a medium (large) pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side
- Meanwhile, combine soy sauce mirin blend, brown sugar, ginger-garlic paste and 2 tbsp (3 tbsp) water in a bowl.
- Add soy sauce mixture and 1 tbsp (2 tbsp) butter, then bring to a simmer. Cover and reduce to medium-low. Simmer until chicken is cooked through, 8-10 min.**
- Meanwhile, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) garlic salt to another medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snow peas, then cut in half.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt!
- Toss snow peas, bok choy, remaining garlic salt and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper.
- Layer two 24x12-inch pieces of foil.
- Arrange veggie mixture on one side of the foil.
- Fold foil in half over veggie mixture and pinch edges to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.)
- Add foil pouch veggies, pot with chicken and braising liquid, a clean plate for cooked chicken, a silicone brush and any grilling tools on a later platter.
- Head out to grill!
- Place foil pouch veggies on one side of the grill. Close lid and grill until tender, 6-8 min.
- Meanwhile, add chicken to other side of the grill. Leave braising liquid behind in pot. Close lid and cook until grill marks form, 2-3 min per side.
- When chicken is almost done, brush one side with some glaze from pot, then flip. Grill for 30 sec, then repeat with other side.
- Transfer chicken to the clean plate.
- Thinly slice green onions.
- Fluff rice with a fork, then stir in half the green onions.
- Carefully open foil pouch.
- Thinly slice chicken, if desired.
- Divide rice between plates. Top with veggies and chicken.
- Drizzle any remaining sauce over top, then sprinkle remaining green onions over top.
820
kcal
Calories
36
g
Fat
13
g
Saturated Fat
90
g
Carbohydrate
18
g
Sugar
3
g
Dietary Fiber
36
g
Protein
165
mg
Cholesterol
1690
mg
Sodium
0.5
g
Trans Fat
750
mg
Potassium
175
mg
Calcium
5
mg
Iron
with Wild Rice and Summery Veggies
