Soy Glazed Chicken with Japanese Cucumber Salad

Ingredients

• 14 oz chicken thigh (boneless, skinless, raw)
• 2 tsp salt (for chicken seasoning)
• 2 tsp black pepper
• 0.25 cup cornstarch
• 0.33 second spray oil (for pan coating)
• 2 tbsp soy sauce (for glaze)
• 1 tbsp oyster sauce
• 1.5 tbsp honey
• 1.5 tbsp garlic (minced)
• 3 Persian cucumbers (diced into thin circles)
• 2 tsp salt (for drawing moisture from cucumbers)
• 1.5 tbsp rice vinegar
• 2 tsp brown sugar
• 0.5 tbsp soy sauce (for salad dressing)
• 1 tsp sesame seeds (plus extra for garnish)
• 1.5 cup cooked rice (steamed)
• green onions (sliced for garnish)

Steps

1. 1

   Dice your Persian cucumbers into thin circles.

2. 2

   In a bowl, mix together the sliced cucumbers with 2 teaspoons of salt. Let it sit for 15 minutes to allow the salt to draw out excess liquid.

3. 3

   Lay your chicken thighs flat and season both sides evenly with 2 teaspoons of salt and 2 teaspoons of black pepper.

4. 4

   Coat the seasoned chicken thighs evenly with 1/4 cup of cornstarch on both sides.

5. 5

   In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1.5 tablespoons of honey, and 1.5 tablespoons of minced garlic to create the soy glaze.

6. 6

   Heat a pan over medium heat and coat with a 1/3 second spray of oil.

7. 7

   Add the chicken to the pan and cook until golden brown, crispy on both sides, and cooked through.

8. 8

   Remove the cooked chicken from the pan and set aside briefly.

9. 9

   Pour the prepared soy glaze sauce into the same pan and let it simmer for about 45 seconds until slightly thickened.

10. 10

    Add the chicken back into the pan and toss to coat thoroughly in the glaze for about 1 minute, then remove from heat immediately.

11. 11

    Return to the cucumbers: drain the excess liquid, rinse the cucumbers thoroughly with water to remove excess salt, and pat them dry with a paper towel.

12. 12

    In a clean bowl, combine the dried cucumbers with 1.5 tablespoons of rice vinegar, 2 teaspoons of brown sugar, 1/2 tablespoon of soy sauce, and 1 teaspoon of sesame seeds. Mix well.

13. 13

    To assemble for meal prep, divide 1.5 cups of cooked rice between two containers. Add half of the chicken and half of the cucumber salad to each.

14. 14

    Optionally garnish with additional sesame seeds and sliced green onions.

Notes

Meal Prep Tip: To keep the rice from getting soggy, store the salad and meat in separate airtight containers or ziploc bags. When reheating, microwave the rice with a wet paper towel first to steam it, then add the meat and heat until warm. Add the cold cucumber salad last to maintain its crunch.

Nutrition per serving

• Main Dish
• Meal Prep
• High-Protein
• Low-Calorie
• Weight Loss
• Stir-Fried
• Chicken