Crispy Soy-Glazed Chicken with Japanese Cucumber Salad and Rice

Steps

1. 1

   Slice the Persian cucumbers into thin circles.

2. 2

   Lay the chicken thighs flat. Season both sides with the salt and black pepper, then coat both sides evenly with cornstarch.

3. 3

   In a bowl, mix the soy sauce, oyster sauce, honey, and minced garlic to make the glaze.

4. 4

   Coat a pan with the spray oil and heat it over medium heat.

5. 5

   Add the coated chicken to the pan. Cook until golden brown and crisp on both sides and cooked through; the source does not specify a cooking time.

6. 6

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

7. 7

   Pour the prepared glaze into the pan and simmer for 45 seconds.

   Start 45-second timer
8. 8

   Return the chicken to the pan and turn it in the glaze for 1 minute to coat, then remove it promptly.

   Start 1-minute timer
9. 9

   In a bowl, mix the sliced cucumbers with the cucumber-salad salt. Let them stand for 15 minutes so excess liquid drains out.

   Start 15-minute timer
10. 10

    Remove the excess liquid from the cucumbers, then rinse them with water.

11. 11

    Pat the cucumbers dry. Add the rice vinegar, brown sugar, soy sauce, and sesame seeds, then mix well to make the salad.

12. 12

    Divide the steamed rice, cucumber salad, and chicken evenly between two meal-prep containers. Optionally top with additional sesame seeds and sliced green onions.

13. 13

    For meal prep, keep the salad and meat in separate zip-top bags to prevent the rice from becoming soggy. To reheat, cover the rice with a wet paper towel and microwave it first to steam it. Add the meat and microwave until warm, then add the salad to preserve its crunch.