Honey Garlic Chicken Thighs with Cucumber Salad

Ingredients

• 250 g skinless chicken thighs (Cut into bite-sized cubes)
• 2 tsp garlic powder (For seasoning the chicken)
• 1 tbsp soy sauce (For the chicken glaze)
• 1.5 tsp sweetener (Use 1–2 teaspoons, according to taste; type not specified)
• 0.5 tbsp minced garlic (For the chicken glaze)
• 10 g honey (For the chicken glaze)
• 0.5 tsp cornstarch (Mix with an equal amount of water before adding)
• salt (To taste)
• black pepper (To taste)
• water (A splash for the sauce, plus an equal amount to mix with the cornstarch)
• 137.5 g cooked white rice (Use 125–150 g)
• 1 cucumber (Sliced; the recipe uses about half of the prepared salad. Estimated edible weight: about 200 g)
• 1 tsp garlic powder (For the cucumber salad; minced garlic may be used instead)
• 5 ml sesame oil (For the cucumber salad)
• 5 ml soy sauce (For the cucumber salad)
• gochugaru or chili powder (A pinch, for the cucumber salad)
• green onions (For the cucumber salad and serving; amount to taste)
• sesame seeds (For the cucumber salad and serving; amount to taste)
• cooking spray (For coating the pan)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Cut the chicken thighs into bite-sized cubes. Season them evenly with the garlic powder, salt, and pepper.

4. 4

   Heat a skillet over medium-high heat and lightly coat it with cooking spray.

5. 5

   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.

6. 6

   Pour the prepared honey-garlic sauce into the skillet. Stir to coat the chicken evenly and let the sauce heat through.

7. 7

   In a small bowl, mix the cornstarch with an equal amount of water to make a slurry.

8. 8

   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.

9. 9

   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 per serving

• main
• high-protein
• chicken
• quick meal
• stovetop
• Asian-inspired
• meal prep
• cucumber salad