with Fluffy Rice and Foil-Pouch Veggies
Hawaiian shoyu chicken is island-style comfort food. Simmering chicken thighs in a mix of soy, mirin, brown sugar, ginger and garlic really brings out incredible flavours. Want to prep ahead? Braise the chicken ahead of time, cool and refrigerate, then reheat on the grill when you're ready to serve. Ingredients: Chicken thigh • Bok choy • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Snow peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Brown sugar (cane sugar, molasses) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
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Utensils
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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
4 g
Butter
2 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). - Pat chicken dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a medium pot over medium-high (use a large pot for 4 servings).
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- Meanwhile, in a medium bowl, combine soy sauce mirin blend, brown sugar, ginger-garlic paste and 1 tbsp (2 tbsp) water.
- Add soy sauce mixture and 1 tbsp (2 tbsp) butter, then bring to a simmer. Cover and reduce to medium-low. Simmer for 8-10 min, until chicken is cooked through.**
- Meanwhile, to another medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) garlic salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (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.
- In a medium bowl, toss snow peas, bok choy, remaining garlic salt and 1/2 tbsp (1 tbsp) oil. 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 servings, make 2 pouches, using 2 sheets of foil per pouch.)
- Gather foil pouch veggies, pot with chicken and braising liquid, a clean plate for cooked chicken, a silicone brush and any grilling tools.
- Head out to grill.
- Place foil pouch veggies on one side of the grill. Close lid and grill for 6-8 min, until tender.
- Meanwhile, add chicken to other side of the grill. Leave braising liquid in pot. Close lid and cook for 2-3 min, until grill marks form.
- 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.
720
kcal
Calories
25
g
Fat
10
g
Saturated Fat
89
g
Carbohydrate
17
g
Sugar
2
g
Dietary Fiber
36
g
Protein
165
mg
Cholesterol
1420
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
175
mg
Calcium
5
mg
Iron
