Hawaiian Plate Lunch

Instructions

1. Prepare the teriyaki marinade
   In a bowl, combine soy sauce, brown sugar, mirin, minced garlic, and grated ginger. Mix well until sugar is dissolved. Reserve 1/4 cup of the marinade for basting.
2. Marinate the chicken
   Place chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag, removing as much air as possible. Massage the marinade into the chicken and refrigerate for at least 30 minutes, preferably 2-4 hours.
3. Cook the macaroni
   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
4. Make the macaroni salad
   In a large bowl, combine the cooled macaroni, mayonnaise, grated onion, apple cider vinegar, sugar, thawed peas, and shredded carrots. Mix well and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Cook the chicken
   Preheat grill or broiler to medium-high heat. Remove chicken from marinade and grill or broil for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). During the last few minutes of cooking, baste with the reserved marinade. Let rest for 5 minutes before slicing.
6. Cook the rice
   If rice isn't already cooked, prepare according to package instructions to yield 2 cups of cooked rice.
7. Assemble the plate lunch
   Divide the cooked rice among 4 plates, placing it on one side. Add a scoop of macaroni salad next to the rice. Slice the chicken and arrange it on the remaining portion of the plate.
8. Serve immediately
   Serve the plate lunch while the rice and chicken are still warm, with the macaroni salad cold. Optionally, garnish with green onions or a sprinkle of toasted sesame seeds.