My go-to meals when I don’t want to do much prep (or just don’t want to look for a recipe) usually involve some sort of chicken, rice, and roasted veggies combination. But I wanted to change it up a bit and find a new way to cook chicken that was still easy and super flavorful. So I found these Hawaiian Shoyu Chicken and Macaroni Salad recipes from Heather Likes Food, and it was a winning dinner! Everyone in my household loved it, and it was so easy to make that this one will definitely be on repeat in my house.
Keep scrolling to watch me make it!
Hawaiian Shoyu Chicken
For this recipe, I used an Instant Pot, but if you’d rather use the stovetop or a slow cooker, you’ll want to click the link above for those directions.
Ingredients:
Chicken
– 3 pounds boneless skinless chicken thighs
– 1 ½ cups soy sauce
– 1 ½ cups water
– 1 ½ cups white sugar
– 1 ½ tablespoons Worcestershire sauce
– ¼ teaspoon red pepper flakes
– 2-inch piece fresh ginger chopped
– 2 cloves garlic minced
“Da Sauce”
– ¼ cup soy sauce
– ¼ cup water
– ¼ cup + 2 tablespoons sugar
Directions:
1. Combine the soy sauce, water, sugar, Worcestershire sauce, red pepper flakes, ginger, and garlic in the Instant Pot. Place the chicken in the sauce and spoon some sauce over the top of the chicken.
2. Lock Instant Pot lid in place, making sure the venting valve is sealed.
3. Cook on high pressure for 15 minutes.
4. While the chicken is cooking, combine the ingredients for the sauce and set aside.
5. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick pressure release, and when the pin drops remove the lid.
6. Serve the chicken and sauce over the top of steamed white rice alongside some macaroni salad.
Hawaiian Style Macaroni Salad
Now for the Hawaiian style macaroni salad that makes for an awesome side dish!
Ingredients
– 1 lb elbow macaroni
– 1 C mayonnaise
– ½ tsp kosher salt
– 2 tbsp grated white onion
– ¼ tsp ground black pepper (more to taste)
Directions
1. Cook macaroni until just tender in salted water. Drain and set aside in a large bowl to cool.
2. Once cooled, stir mayonnaise, salt, onion, and pepper into the noodles until well combined.
3. Store in the refrigerator until ready to serve. If the salad seems dry add a bit of milk, 1 tbsp at a time or a little more mayonnaise.
Let us know what you think of this recipe below!
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