Directions
- 1Dice cucumbers into thin circles.
- 2Lay chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides.
- 3In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make the sauce.
- 4On a pan coated with spray oil on medium heat, cook chicken until golden brown, crispy on both sides, and cooked through.
- 5Remove cooked chicken from the pan and pour in sauce; let it simmer for 45 seconds. Then, add back chicken and coat with sauce for one minute before removing.
- 6In a bowl, mix sliced cucumbers with salt; let sit for 15 minutes until excess liquid drains.
- 7Remove excess liquid from cucumbers and rinse with water.
- 8Pat dry cucumbers and add to a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds; mix well to make the salad.
- 9In a meal prep container, add half the steamed rice, half the cucumber salad, and half the chicken. Optionally top with sesame seeds and sliced green onions.
Ingredients
- 1 lb chicken thigh, boneless, skinless, raw
- 2 tsp salt
- 2 tsp black pepper
- 0.25 cup cornstarch
- 1 tsp oil
- 1 tsp sesame seeds
- 1 green onion
- 2.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 2.5 tbsp honey
- 1.5 tbsp minced garlic
- 2 Persian cucumbers
- 2 tsp salt
- 1.5 tbsp rice vinegar
- 2 tsp brown sugar
- 0.5 tbsp soy sauce
- 1 tsp sesame seeds
- 1.5 cup cooked rice
Equipment
frying panknifecutting boardbowlspoonmeasuring spoonsmeasuring cupsmeal prep container
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