Grilled Hawaiian Shoyu-Style Chicken Breasts
with Fluffy Rice and Foil-Pouch Veggies
Hawaiian shoyu chicken is island-style comfort food! Simmer chicken breasts in a flavourful mix of soy, mirin, brown sugar, ginger and garlic! Once cooked through, grill and baste the chicken with its braising liquid! Want to prep ahead? Braise the chicken ahead of time, cool and refrigerate, then reheat on the grill when you're ready to serve!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
56 g
Snow Peas
1 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
2 tbsp
Brown Sugar
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a medium (large) pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side
- Meanwhile, combine soy sauce mirin blend, brown sugar, ginger-garlic paste and 2 tbsp (3 tbsp) water in a bowl.
- Add soy sauce mixture and 1 tbsp (2 tbsp) butter, then bring to a simmer. Cover and reduce to medium-low. Simmer until chicken is cooked through, 8-10 min.**
- Meanwhile, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) garlic salt to another medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snow peas, then cut in half.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt!
- Toss snow peas, bok choy, remaining garlic salt and 1/2 tbsp (1 tbsp) oil in a medium bowl. Season with salt and pepper.
- Layer two 24x12-inch pieces of foil.
- Arrange veggie mixture on one side of the foil.
- Fold foil in half over veggie mixture and pinch edges to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.)
- Add foil pouch veggies, pot with chicken and braising liquid, a clean plate for cooked chicken, a silicone brush and any grilling tools on a later platter.
- Head out to grill!
- Place foil pouch veggies on one side of the grill. Close lid and grill until tender, 6-8 min.
- Meanwhile, add chicken to other side of the grill. Leave braising liquid behind in pot. Close lid and cook until grill marks form, 2-3 min per side.
- When chicken is almost done, brush one side with some glaze from pot, then flip. Grill for 30 sec, then repeat with other side.
- Transfer chicken to the clean plate.
- Thinly slice green onions.
- Fluff rice with a fork, then stir in half the green onions.
- Carefully open foil pouch.
- Thinly slice chicken, if desired.
- Divide rice between plates. Top with veggies and chicken.
- Drizzle any remaining sauce over top, then sprinkle remaining green onions over top.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.