Ingredients
Scale
- 2 lbs chicken thighs, boneless, skinless
- 8 cups water
- 2 cups soy sauce
- 2 tablespoons grated ginger
- 10 tablespoons garlic, crushed
- 1 tablespoons creole seasoning or seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoons onion powder
- 1/2 tablespoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 yellow squash, spiralized
- 2 zucchini, spiralized
- hot rice to serve.
- green onions and sesame seeds to garnish
For the Huli Huli Sauce:
- 2 cups ketchup
- 1 cup pineapple juice
- 1/4 cup apple cider vinegar
- 8 tablespoons brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon dry mustard powder
- 2 teaspoons creole seasonings or seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon molasses
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Worcestershire sauce
Instructions
- Rinse chicken, pat dry, in a large plastic or glass bowl, place chicken.
- Rub olive oil over the chicken, season with all the spices.
- Add ginger, garlic, soy sauce and water.
- Brine chicken in the refrigerator for about 2 hours if possible or overnight.
- Remove chicken from brine and drain well.
- Cook chicken in a skillet over medium heat with about 2 tablespoons of olive oil for about 7-8 minutes per side.
- Remove from pan and set aside.
- Add more oil to pan and toss spiraled veggies in pan and cook for about 5 minutes.
- Coat veggies with a little Huli Huli Sauce.
For the Huli Huli Sauce:
- Bring all the ingredients to boil, reduce heat and simmer for about 5 minutes.