Soy Glazed Chicken with Cucumber Salad
Dive into a flavorful adventure with our Soy Glazed Chicken paired with a zesty cucumber salad! This nutritious meal prep idea features tender, crispy chicken drizzled in a savory soy glaze, complemented by the refreshing crunch of cool cucumbers. It's a protein-packed dish that's as delightful as it is light on calories—perfect for your weekly meal prep!
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1 lb chicken thigh, boneless, skinless, raw
- •1.5 cup cooked rice
- •1 green onion
- •2.5 tbsp honey
- •1.5 tbsp minced garlic
- •1 tbsp oyster sauce
- •2 Persian cucumbers
- •1 tsp sesame seeds
Pantry Items
Amounts also listed in instructions below
- •Black pepper
- •Brown sugar
- •Cornstarch
- •Rice vinegar
- •Salt
- •Soy sauce
- •Spray oil
👨🍳 Instructions
- 1
Dice your cucumbers into thin circles.
- 2
Lay your chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides.
- 3
In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
- 4
On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
- 5
Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds, then add back in your chicken and let it coat with the sauce for a minute before quickly removing.
- 6
In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.
- 7
Remove the excess liquid from the cucumbers and rinse them with water.
- 8
Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds, then mix well to make your salad.
- 9
In a meal prep container, add half of your steamed rice, half of your cucumber salad, and half of your chicken, optionally topped with sesame seeds and sliced green onions.
- 10
Pro tip: when meal prepping to re-heat, store your salad and meat in separate ziploc bags to avoid soggy rice. When ready to eat, microwave the rice with a wet paper towel first, then add in your meat and microwave until warm, and finally add your salad to preserve the crunch.
💡 Pro Tips
- ✓Marinate the chicken in the soy sauce mixture for at least 30 minutes to enhance flavor.
- ✓Use a non-stick pan to prevent the chicken from sticking and ensure even cooking.
- ✓If you don't have cornstarch, you can use all-purpose flour as a substitute for coating the chicken.
- ✓Let the cooked chicken rest for a few minutes before slicing to retain its juices.