Teriyaki-Inspired Chicken Donburi
with Dark Meat Chicken, Snap Peas & Pickled Veggies
- Sesame
- Soy
- Wheat
- Eggs
Sweet-savory chicken, marinated in soy glaze and garlic-ginger scallion paste, tops a bowl of fluffy rice alongside crisp snap peas and tangy pickled cucumber and radishes. Finished with spicy mayo, scallion greens, and sesame seeds, this teriyaki-inspired rice bowl is colorful, flavorful, and faster than takeout!
Ingredients
3 unit
Radishes
2 unit
Scallions
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 teaspoon
Garlic Powder
4 tablespoon
Spicy Mayo
(Contains: Soy, Wheat, Eggs)
1 unit
Mini Cucumber
5 teaspoon
Rice Wine Vinegar
10 ounce
Diced Skinless Dark Meat Chicken
4 ounce
Sugar Snap Peas
¾ cup
Jasmine Rice
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Trim and thinly slice radishes into rounds. Trim and remove strings from snap peas. Thinly slice scallions, separating whites from greens.
• Open package of chicken and drain off any excess liquid. • In a medium bowl, mix together sweet soy glaze, half the garlic-ginger scallion paste, salt, and pepper. Stir in chicken; set aside to marinate.
• In a second medium microwave-safe bowl, combine cucumber, radishes, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. (TIP: Taste and add a pinch more sugar if you like a sweeter pickle.) Cover with plastic wrap and microwave for 30-60 seconds. • Stir in half the sesame seeds (you’ll use the rest later). Refrigerate veggies, stirring occasionally, until ready to serve.
• Heat a drizzle of oil in a large pan over medium-high heat. Add snap peas, scallion whites, salt, and pepper; cook, stirring occasionally, until snap peas begin to soften, 1-2 minutes. • Add garlic powder and remaining garlic-ginger scallion paste; cook, stirring constantly, until liquid has evaporated and snap peas are tender, about 1 minute more. • Remove from heat; transfer snap peas to a plate. TIP: Wipe out pan if there are any burnt bits!
• Heat a drizzle of oil in pan used for snap peas over medium-high heat. Add chicken (with marinade) in a single layer; cook, undisturbed, until chicken begins to brown, 2-3 minutes. • Cook, stirring occasionally, until chicken is cooked through, 2-3 minutes more. TIP: Be careful; marinade may splatter! • Remove from heat; transfer chicken to a plate.
• Fluff rice with a fork. • Divide rice between shallow bowls. Top with chicken, snap peas, and pickled veggies in separate sections. Drizzle with spicy mayo and top with scallion greens and remaining sesame seeds. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
