Teriyaki-Inspired Shrimp Donburi
- Shellfish
- Eggs
- Soy
- Wheat
- Sesame
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
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
2 unit
Scallions
1 teaspoon
Garlic Powder
4 ounce
Sugar Snap Peas
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ 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.
