Chicken Donburi

Teriyaki Chicken Donburi With Dark Meat Chicken, Snap Peas, and Pickled Vegetables

---

PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 820/ Protein 35g

DIFFICULTY LEVEL: Medium 

INGREDIENTS: Radishes, Scallions, 1/8 Cup Sweet Soy Glaze, 1/4 Cup Garlic Ginger Scallion Paste, 1 TBSP Sesame Seeds, 1 TSP Garlic Powder, 4 TBSP Spicy Mayo, Mini Cucumber, 1/8 Cup Rice Wine Vinegar, Diced Skinless Dark Meat Chicken, Sugar Snap Peas, 3/4 Cup Jasmine Rice

---

Step 1: Cook Rice

Wash and dry produce

In a small pot, combine 2 TBSP of butter, rice, 1.25 cups of water, and 1/4 TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep

Trim ends from cucumber

Using a peeler, shave cucumber lengthwise into ribbons

Trim and thinly slice radishes

Trim and remove strings from snap peas

Thinly slice scallions

Step 3: Marinate Chicken

Dry chicken with paper towels

In a medium bowl, mix sweet soy glaze, garlic ginger scallion paste, and 1/4 TSP of salt and pepper

Stir in chicken, set aside to marinate

Step 4: Pickle Vegetables

In a medium microwave bowl combine cucumber, radishes, vinegar, 1 TSP of sugar, and 1/4 TSP of Salt and Pepper

Microwave for 1 minute

Stir in half the sesame seeds

Refrigerate until ready to serve

Step 5: Cook Snap Peas

Heat a drizzle of oil in large pan over medium heat

Add snap peas, scallions, and 1/4 TSP of salt and pepper

Cook for 2 minutes

Add garlic powder, and remaining garlic ginger scallion paste

Cook for 1 minute

Remove from heat

Transfer peas to plate

Step 6: Cook Chicken

Heat a drizzle of oil in pan used for snap peas over medium heat

Add chicken

Cook for 7 minutes

Remove from heat, transfer chicken to plate

Step 7: Finish and Serve

Fluff Rice with a fork

Divide rice between shallow bowls

Top with chicken, snap peas, and pickled vegetables in separate sections

Drizzle with spicy mayo and top with scaillions, and remaining sesame seeds

Serve hot and enjoy!