Soy Glazed Chicken
Get ready to elevate your meal prep game with this mouthwatering Asian-inspired dish! Tender, crispy chicken coated in a savory soy glaze pairs perfectly with a zesty cucumber salad that adds a refreshing crunch. Whip up this delightful combo for a week of satisfying and nutritious meals that are bursting with flavor!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 green onion
- 1.5 tbsp minced garlic (22.5 ml)
- 2 Persian cucumbers
🥩Meat & Seafood(1)
- 1lb chicken thigh, boneless, skinless, raw (454 g)
🫙Pantry Staples(6)
- 2 tsp brown sugar (10 ml)
- 1.5 cup cooked rice (360 ml)
- 1/4 cup cornstarch (60 ml)
- 2.5 tbsp honey (37.5 ml)
- 1.5 tbsp rice vinegar (22.5 ml)
- 1/3 second spray oil
🧂Spices & Seasonings(2)
- 2 tsp black pepper (10 ml)
- 2 tsp salt (10 ml)
🍯Sauces & Condiments(3)
- 1 tbsp oyster sauce (15 ml)
- 2.5 tbsp soy sauce (37.5 ml)
- 1/2 tbsp soy sauce (7.5 ml)
📦Other(1)
- 1 tsp sesame seeds (5 ml)
👨🍳 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, mixed 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 the sauce for a minute then quickly remove.
- 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 the cucumbers with water.
- 8
Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well to make your salad.
- 9
In a meal prep container, add 1/2 your steamed rice, 1/2 your cucumber salad, and 1/2 your chicken optionally topped with sesame seeds and sliced green onions.
- 10
Pro tip: when meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add your salad to preserve the crunch and enjoy!
💡 Pro Tips
- ✓Coat chicken thighs with cornstarch at 165°F internal temperature and let rest 5 minutes before glazing - the residual heat will thicken the cornstarch coating and create better sauce adhesion.technique165°F internal temp
- ✓Salt cucumbers at 2% by weight (roughly 1 tsp per pound) and let drain exactly 15 minutes to remove 30-40% of water content without over-dehydrating the cells.ingredient2% salt by weight
- ✓Simmer the soy glaze for exactly 45 seconds to reduce water content by 15-20% and concentrate flavors while preventing the honey from caramelizing and burning.timing45 seconds
- ✓Cook chicken skin-side down first on medium heat (300-325°F pan surface) for 4-5 minutes without moving to render fat and achieve proper Maillard browning before flipping.technique300-325°F pan temp
- ✓Add chicken back to the reduced glaze for exactly 1 minute - this timing allows the cornstarch coating to absorb the sauce without becoming soggy or losing its crispy texture.timing1 minute
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Soy Glazed Chicken
Get ready to elevate your meal prep game with this mouthwatering Asian-inspired dish! Tender, crispy chicken coated in a savory soy glaze pairs perfectly with a zesty cucumber salad that adds a refreshing crunch. Whip up this delightful combo for a week of satisfying and nutritious meals that are bursting with flavor!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1 green onion
- 1.5 tbsp minced garlic (22.5 ml)
- 2 Persian cucumbers
🥩Meat & Seafood(1)
- 1lb chicken thigh, boneless, skinless, raw (454 g)
🫙Pantry Staples(6)
- 2 tsp brown sugar (10 ml)
- 1.5 cup cooked rice (360 ml)
- 1/4 cup cornstarch (60 ml)
- 2.5 tbsp honey (37.5 ml)
- 1.5 tbsp rice vinegar (22.5 ml)
- 1/3 second spray oil
🧂Spices & Seasonings(2)
- 2 tsp black pepper (10 ml)
- 2 tsp salt (10 ml)
🍯Sauces & Condiments(3)
- 1 tbsp oyster sauce (15 ml)
- 2.5 tbsp soy sauce (37.5 ml)
- 1/2 tbsp soy sauce (7.5 ml)
📦Other(1)
- 1 tsp sesame seeds (5 ml)
👨🍳 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, mixed 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 the sauce for a minute then quickly remove.
- 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 the cucumbers with water.
- 8
Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well to make your salad.
- 9
In a meal prep container, add 1/2 your steamed rice, 1/2 your cucumber salad, and 1/2 your chicken optionally topped with sesame seeds and sliced green onions.
- 10
Pro tip: when meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add your salad to preserve the crunch and enjoy!
💡 Pro Tips
- ✓Coat chicken thighs with cornstarch at 165°F internal temperature and let rest 5 minutes before glazing - the residual heat will thicken the cornstarch coating and create better sauce adhesion.technique165°F internal temp
- ✓Salt cucumbers at 2% by weight (roughly 1 tsp per pound) and let drain exactly 15 minutes to remove 30-40% of water content without over-dehydrating the cells.ingredient2% salt by weight
- ✓Simmer the soy glaze for exactly 45 seconds to reduce water content by 15-20% and concentrate flavors while preventing the honey from caramelizing and burning.timing45 seconds
- ✓Cook chicken skin-side down first on medium heat (300-325°F pan surface) for 4-5 minutes without moving to render fat and achieve proper Maillard browning before flipping.technique300-325°F pan temp
- ✓Add chicken back to the reduced glaze for exactly 1 minute - this timing allows the cornstarch coating to absorb the sauce without becoming soggy or losing its crispy texture.timing1 minute