Hawaiian Plate Lunch
A vibrant one-pan Hawaiian plate lunch with teriyaki chicken, Portuguese sausage, and white rice, all cooked together with a sweet-savory glaze. Ready in under 30 minutes with minimal cleanup.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- ¾ lb chicken thighs, boneless and skinless
- ½ lb Portuguese sausage (or kielbasa)
- 1 cup white rice
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cups water
Instructions
- 1
Cut the chicken thighs into 2-inch pieces, removing any visible fat. Place the pieces on a cutting board and chop straight down through the meat until you have bite-sized chunks.
- 2
Slice the Portuguese sausage into 1/4-inch-thick rounds, cutting straight across the length like slicing a coin from a roll.
- 3
Measure out the rice, soy sauce, brown sugar, and water into separate small bowls so they are ready to add.
- 4
Place a large 12-inch skillet over medium-high heat for 90 seconds until the bottom feels hot when you hover your hand 2 inches above it.
- 5
Add 1 tablespoon of olive oil to the hot skillet, tilting the pan to coat the bottom evenly. The oil should shimmer and slide quickly across the surface.
- 6
Pour the chicken pieces into the skillet in a single layer. Do not stir; let them sit for 3 minutes until the undersides turn golden brown and release easily from the pan.
- 7
Stir the chicken pieces once, pushing them to one side of the skillet. Scatter the sausage slices on the empty side of the pan and cook without stirring for 2 minutes.
- 8
Stir the chicken and sausage together, breaking up any stuck pieces from the bottom of the pan with a wooden spoon, cooking for 2 more minutes.
- 9
Pour in the 2 cups of water and stir, then add the soy sauce and brown sugar, stirring until the sugar dissolves completely.
- 10
Add the rice directly to the skillet, stirring once to combine all ingredients evenly.
- 11
Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low, cover the skillet with a lid or foil, and cook for 18 minutes without peeking.
- 12
Remove from heat and let sit covered for 5 minutes. The rice should be tender and the liquid fully absorbed.
- 13
Fluff the rice and meat mixture with a fork, breaking up any clumps. Divide into serving bowls and serve immediately.
Tools you’ll need
- 12-inch skillet with lid or aluminum foil for covering
- wooden spoon or spatula for stirring
- cutting board
- chef's knife
- small bowls for mise en place
- measuring cups and spoons
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