Teriyaki-Inspired Chicken Donburi

🥘 Ingredients

• cooking oil
• diced skinless dark meat chicken
  20 oz
• garlic powder
  2 tsp
• garlic-ginger scallion paste
  4 oz
• jasmine rice
  1.5 c
• mini cucumber
  2 unit
• pepper
• radishes
  6 unit
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sesame
• sugar
• sugar snap peas
  16 oz
• sweet soy glaze
  1/2 c

🍳 Cookware

• small pot
• medium bowl
• medium microwave-safe bowl
• plastic wrap
• large pan
• large pan
• fork

1. 

   1

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim ends from mini 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 sugar snap peas . Thinly slice scallions , separating whites from greens.

   mini cucumber: 2 unit, radishes: 6 unit, sugar snap peas: 8 oz, scallions: 4 unit
3. 

   3

   Open package of diced skinless dark meat 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.

   diced skinless dark meat chicken: 20 oz, sweet soy glaze: 1/2 c, garlic-ginger scallion paste: 4 oz, salt, pepper
4. 

   4

   In a second medium microwave-safe bowl , combine the cucumber ribbons, radish rounds, rice wine 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 seconds to ⏱️ 60 seconds . Stir in 1 tbsp of the sesame seeds (use 2 tbsp total, remaining for later). Refrigerate veggies, stirring occasionally, until ready to serve.

   rice wine vinegar: 3.333 tbsp, sugar, salt, pepper, sesame
5. 

   5

   Heat a drizzle of cooking oil in a large pan . Add sugar snap peas , scallion whites, salt , and pepper ; cook while stirring until they begin to soften, ⏱️ 1 minute to ⏱️ 2 minutes . Add garlic powder and the remaining garlic-ginger scallion paste (the other half); cook, stirring constantly, until the liquid evaporates and peas are tender, ⏱️ 1 minute more. Remove from heat, transfer pea mixture to a plate, and dry the pan if needed.

   cooking oil, sugar snap peas: 8 oz, salt, pepper, garlic powder: 2 tsp
6. 

   6

   Heat a drizzle of cooking oil in the same large pan . Place the marinated chicken in a single layer and cook without stirring until it starts to brown, ⏱️ 2 minutes to ⏱️ 3 minutes . Gently stir the chicken and cook through, another ⏱️ 2 minutes to ⏱️ 3 minutes . TIP: Marinade may splatter; keep a lid or shield handy. Remove chicken to a plate.

   cooking oil
7. 

   7

   Fluff the rice with a fork . Divide rice between shallow bowls. Top with chicken, snap peas, and the pickled vegetables in separate sections. Drizzle the spicy mayo over the top and finish with scallion greens and the remaining sesame seeds.
8. 8

   Poultry is fully cooked when the internal temperature reaches 165°F.