Teriyaki-Inspired Chicken Donburi

🥘 Ingredients

• diced skinless dark meat chicken
  12 oz
• garlic powder
  ½ tsp
• garlic-ginger scallion paste
  2 tbsp
• jasmine rice
  1½ cup
• mini cucumber
  2 pieces
• oil
  1 tbsp
• pepper
  1 pinch
• radishes
  8 pieces
• rice wine vinegar
  2 tbsp
• salt
  1 pinch
• scallions
  4 pieces
• sesame seeds
  2 tsp
• spicy mayo
  2 tbsp
• sugar
  1 tsp
• sugar snap peas
  8 oz
• sweet soy glaze
  3 tbsp
• water
  1¼ cup

🍳 Cookware

• small pot
• peeler
• medium bowl
• bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1½ cup, water: 1¼ cup, salt: 1 pinch
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 pieces, radishes: 8 pieces, sugar snap peas: 8 oz, scallions: 4 pieces
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: 12 oz, sweet soy glaze: 3 tbsp, garlic-ginger scallion paste: 2 tbsp, pepper: 1 pinch
4. 

   4

   In a second medium microwave-safe bowl , combine cucumber, radishes, rice wine vinegar , sugar , and a pinch of salt and pepper. Cover with plastic wrap and microwave ⏱️ 30 seconds . Stir in half the sesame seeds . Refrigerate veggies, stirring occasionally, until ready to serve.

   rice wine vinegar: 2 tbsp, sugar: 1 tsp, sesame seeds: 2 tsp
5. 

   5

   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 minute . Add garlic powder and remaining garlic-ginger scallion paste; cook, stirring constantly, until liquid has evaporated and snap peas are tender ⏱️ 1 minute more. Remove from heat; transfer snap peas to a plate. Wipe out pan if there are any burnt bits.

   oil: 1 tbsp, garlic powder: ½ tsp
6. 

   6

   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 minutes . Cook, stirring occasionally, until chicken is cooked through ⏱️ 2 minutes more. Remove from heat; transfer chicken to a plate.
7. 

   7

   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.

   spicy mayo: 2 tbsp