Soy Glaze Chicken with Japanese Cucumber Salad
Dive into a delicious fusion of flavors with our Soy Glaze Chicken, drizzled in a savory blend of soy sauce and honey for that perfect sweet-salty balance. Pair it with a crisp Japanese cucumber salad, tossed with rice vinegar and sesame oil for a refreshing crunch. Ideal for meal prep, this dish is not only tasty but also a breeze to whip up for your week ahead!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1.5 tbsp minced garlic (22.5 ml)
- 3 Persian cucumbers
🥩Meat & Seafood(1)
- 14oz chicken thigh, boneless, skinless, raw (397 g)
🫙Pantry Staples(6)
- 2 tsp brown sugar (10 ml)
- 1.5 cup cooked rice (360 ml)
- 1/4 cup cornstarch (60 ml)
- 1.5 tbsp honey (22.5 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 tbsp soy sauce (30 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, 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 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!
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Soy Glaze Chicken with Japanese Cucumber Salad
Dive into a delicious fusion of flavors with our Soy Glaze Chicken, drizzled in a savory blend of soy sauce and honey for that perfect sweet-salty balance. Pair it with a crisp Japanese cucumber salad, tossed with rice vinegar and sesame oil for a refreshing crunch. Ideal for meal prep, this dish is not only tasty but also a breeze to whip up for your week ahead!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1.5 tbsp minced garlic (22.5 ml)
- 3 Persian cucumbers
🥩Meat & Seafood(1)
- 14oz chicken thigh, boneless, skinless, raw (397 g)
🫙Pantry Staples(6)
- 2 tsp brown sugar (10 ml)
- 1.5 cup cooked rice (360 ml)
- 1/4 cup cornstarch (60 ml)
- 1.5 tbsp honey (22.5 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 tbsp soy sauce (30 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, 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 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!