Bowls

Hawaiʻi-Inspired Shoyu Chicken Bowls

Name: Hawaiʻi-Inspired Shoyu Chicken Bowls
Yield: 4 servings
Ingredients: 1 lb Boneless, skinless chicken thighs, diced; 1 tbsp Neutral oil; ¼ cup Low-sodium soy sauce; 2 tbsp Brown sugar; 1 tbsp Fresh ginger, grated; 2 cloves Garlic, minced; 2 cups Cooked white rice; 2 cups Shredded cabbage; 1 Carrot, cut into matchsticks; 2 tbsp Sliced green onions; 1 tbsp Sesame seeds

Chicken thighs are coated in a soy, ginger, and brown-sugar glaze, then served over rice with cabbage and carrot.

Serves 4

Start cooking

Ingredients

Cooking for

Boneless, skinless chicken thighs, diced1 lb
Neutral oil1 tbsp
Low-sodium soy sauce¼ cup
Brown sugar2 tbsp
Fresh ginger, grated1 tbsp
Garlic, minced2 cloves
Cooked white rice2 cups
Shredded cabbage2 cups
Carrot, cut into matchsticks1
Sliced green onions2 tbsp
Sesame seeds1 tbsp

Before you start

Cut the chicken into pieces about 1 inch across so they glaze evenly. The rice is already cooked; warm it while the chicken cooks so the bowls are ready to assemble.

Directions

Mix the soy sauce, brown sugar, ginger, and garlic until the sugar is mostly dissolved.
Pat the diced chicken dry. Heat the oil in a skillet over medium-high heat and add the chicken in one layer.
Cook undisturbed for 3 to 4 minutes, until browned underneath. Turn and cook for another 2 minutes.
Reduce the heat to medium-low and pour in the sauce. Simmer for 4 to 6 minutes, turning often, until the chicken reaches 165°F.
The glaze should cling to the chicken. If it thickens before the meat is cooked, add a splash of water.
Divide warm rice, cabbage, and carrot among bowls. Add the chicken and glaze, then finish with green onions and sesame seeds.

Directions

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