Lunch · 40 min · hawaiian

Teriyaki Chicken Plate

Hawaiian flavors, weeknight effort. Chicken thighs meets soy sauce in a 40-minute lunch worth keeping in rotation. The macros do the talking: 69g protein, 73g carbs, and 15g fat in every 716-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1/2 cup Soy sauce
• 1/3 cup Brown sugar
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 4 cups White rice
• 2 cups Macaroni salad
• 1 tsp Sesame seeds

Steps

1. Simmer the soy, brown sugar, garlic, and ginger 5 minutes into a syrupy teriyaki — it should coat a spoon.
2. Grill or sear the chicken thighs 6 minutes per side, brushing with teriyaki in the last 2 minutes so the sugars caramelize, not burn.
3. Rest 5 minutes and slice on a bias for maximum juicy surface area.
4. Plate with rice, a scoop of mac salad, and chicken fanned over; the two-scoop plate lunch is sacred.
5. The teriyaki sauce keeps 2 weeks refrigerated — make extra, you will use it on everything.

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