Honey Garlic Chicken Thighs with Cucumber Salad
Chris Lee cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Juicy, bite-sized chicken thighs are seared until golden, then coated in a sweet-savory honey garlic glaze. The chicken is served over white rice with a crisp, spicy cucumber salad.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken and glaze
- 6 g
- 16 g
- 6 g
- 5 g
- 1 g
Rice and toppings
Cucumber salad
- 200 g
- 3 g
- 5 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 645 g before cooking, which is about 645 g per serving.
Steps
Prepare the glaze. In a small bowl, combine the soy sauce, sweetener, minced garlic, honey, salt, pepper, and a splash of water. Stir until evenly mixed.
Prepare the cucumber salad. Add the sliced cucumber, garlic powder or minced garlic, sesame oil, soy sauce, gochugaru or chili powder, green onions, sesame seeds, salt, and pepper to a container or bowl. Mix well and set aside; the recipe uses about half of the salad.
Cut the chicken thighs into bite-sized cubes. Season them evenly with the garlic powder, salt, and pepper.
Heat a skillet over medium-high heat and lightly coat it with cooking spray.
Add the seasoned chicken to the hot skillet. Cook, turning the pieces as needed, until browned on all sides and cooked through, with a golden exterior.
Pour the prepared honey-garlic sauce into the skillet. Stir to coat the chicken evenly and let the sauce heat through.
In a small bowl, mix the cornstarch with an equal amount of water to make a slurry.
Pour the cornstarch slurry over the chicken and stir continuously until the sauce thickens into a shiny, sticky glaze. Remove the skillet from the heat as soon as the glaze reaches the desired consistency.
Serve the glazed chicken over the cooked white rice. Top with sesame seeds and green onions, and serve with the cucumber salad.
Notes
The cucumber salad recipe makes more than is used for this serving; use approximately half and refrigerate the remainder. The listed calorie and macronutrient values come from the source and may vary with the sweetener, chicken cut, rice amount, and quantity of toppings used.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 774
- Protein
- 59 g
- Carbs
- 70 g
- Fat
- 27 g
- Fiber
- 4 g
Where the calories come from
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