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Hawaiian Chicken Bowl with OXO


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
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Ingredients

  • 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

  1. Rinse chicken, pat dry, in a large plastic or glass bowl, place chicken.
  2. Rub olive oil over the chicken, season with all the spices.
  3. Add ginger, garlic, soy sauce and water.
  4. Brine chicken in the refrigerator for about 2 hours if possible or overnight.
  5. Remove chicken from brine and drain well.
  6. Cook chicken in a skillet over medium heat with about 2 tablespoons of olive oil for about 7-8 minutes per side.
  7. Remove from pan and set aside.
  8. Add more oil to pan and toss spiraled veggies in pan and cook for about 5 minutes.
  9. Coat veggies with a little Huli Huli Sauce.

For the Huli Huli Sauce:

  1. Bring all the ingredients to boil, reduce heat and simmer for about 5 minutes.

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