1Dice your cucumbers and green onions and peel your edamame.
2In a bowl, combine honey, brown sugar, rice vinegar, salt, soy sauce, gochujang, and sesame oil to make your glaze.
3In a new bowl, add in your chicken thighs and soy sauce, minced garlic and minced ginger, and rub into the chicken thighs; then set aside.
4On a piece of parchment paper, place your marinated chicken thighs flat. Then, brush the gochujang glaze to fully coat all of the chicken thighs.
5Place the chicken thighs with the parchment paper into your air fryer at 370 Fahrenheit for 17-20 minutes (cooking time will vary depending on your air fryer).
6In a meal prep container, add your cooked rice, edamame, cucumbers, and gochujang chicken topped with sesame seeds and enjoy!
Ingredients
8 oz boneless skinless chicken thighs raw
2 tsp minced garlic
1 tsp minced ginger
2 tbsp soy sauce
2 tbsp gochujang
0.5 tsp salt
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp honey
1 tbsp brown sugar
1 green onion
1.5 tsp sesame seeds
1.5 cups cooked rice
1 cup edamame
1 persian cucumber
Equipment
air fryerovenbowlparchment papermeal prep container
Tips
Chicken thighs are more juicy and flavorful than chicken breast for a small difference in calories.
The recipe is great for meal prepping and enjoying throughout the week.
Save this recipe to make for later and tag if you make it.