Tender, juicy chicken thighs simmered in a sweet and savory shoyu sauce. This classic Hawaiian plate lunch, served with scoops of rice and creamy macaroni salad, is pure comfort food.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving(1 serving includes shoyu chicken, 1 scoop rice, and 1 scoop macaroni salad.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic American side dish perfect for picnics and barbecues. Creamy, tangy, and loaded with crunchy vegetables and tender macaroni, this salad is always a crowd-pleaser and comes together in no time.
This hawaiian dish is perfect for lunch. With 2146.07 calories and 69.51g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Sliced, for garnish)
1 tsp Sesame Seeds (For garnish)
8 oz Elbow Macaroni
1 tbsp Salt (For boiling macaroni)
1 cup Mayonnaise (Best Foods or Hellmann's recommended for authenticity)
1 tbsp Apple Cider Vinegar
1 pcs Carrot (Medium, grated)
0.25 pcs Onion (Small, grated)
2 tbsp Milk
1 tsp Granulated Sugar
0.25 tsp Black Pepper
4 cup Cooked White Rice (For serving)
Instructions
1
Make the Macaroni Salad
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions, or until very tender (slightly overcooking is key for authentic texture).
Drain the macaroni well and rinse with cold water to stop the cooking process and cool it down completely.
In a large bowl, whisk together the mayonnaise, apple cider vinegar, grated carrot, grated onion, milk, sugar, salt, and pepper until smooth.
Add the cooled macaroni to the dressing and stir gently until every piece is well coated.
Cover the bowl and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the salad to set.
2
Prepare the Shoyu Sauce and Chicken
While the macaroni salad chills, prepare the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, water, grated ginger, minced garlic, and mirin until the sugar is fully dissolved. Set aside.
Pat the chicken thighs dry with paper towels. This helps them get a better sear.
3
Sear and Simmer the Chicken
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Carefully place the chicken thighs in the hot pan, ensuring not to overcrowd it (work in batches if necessary). Sear for 3-4 minutes per side, until a golden-brown crust forms.
Pour the prepared shoyu sauce mixture over the chicken. Bring the sauce to a gentle boil.
Reduce the heat to low, cover the skillet, and let it simmer for 30 minutes. The chicken should be tender and cooked through, with an internal temperature of 165°F (74°C).
4
Thicken the Sauce
Using tongs, remove the cooked chicken from the skillet and place it on a plate. Cover to keep warm.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry with no lumps.
Increase the heat under the skillet to medium. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
Continue to cook and whisk for 1-2 minutes until the sauce thickens to a gravy-like consistency.
Return the chicken to the skillet and turn to coat each piece in the thickened sauce.
5
Assemble the Plate Lunch
To build a classic plate lunch, use an ice cream scoop. Place two scoops of warm white rice and one scoop of chilled macaroni salad onto each plate.
Arrange a few pieces of shoyu chicken next to the rice and salad.
Spoon a generous amount of the extra shoyu sauce over the chicken and rice.
Garnish with a sprinkle of sliced green onions and sesame seeds before serving immediately.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 cup mayonnaise (Use full-fat for the best creamy texture)
3 stalks celery (Finely chopped)
1 medium red onion (Finely diced)
1 medium red bell pepper (Finely diced)
4 large hard-boiled eggs (Peeled and chopped)
3 tbsp white vinegar (Apple cider vinegar can also be used)
2 tbsp dijon mustard
1 tbsp granulated sugar (Balances the acidity)
0.5 tsp black pepper (Freshly ground is best)
0.5 tsp paprika (For garnish)
Instructions
1
Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.
2
Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.
3
Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.
4
Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.
5
Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.
