Soy Glazed Chicken

Serves 2
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Directions

  1. 1Dice cucumbers into thin circles.
  2. 2Dice cucumbers into thin circles.
  3. 3Dice cucumbers into thin circles.
  4. 4Lay chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides
  5. 5Lay chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides
  6. 6Lay chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides
  7. 7In a bowl, mixed together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
  8. 8In a bowl, mixed together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
  9. 9In a bowl, mixed together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
  10. 10On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
  11. 11On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
  12. 12On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
  13. 13Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds the add back in your chicken and let it coat the sauce for a minute then quickly remove.
  14. 14Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds the add back in your chicken and let it coat the sauce for a minute then quickly remove.
  15. 15Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds the add back in your chicken and let it coat the sauce for a minute then quickly remove.
  16. 16In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.
  17. 17In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.
  18. 18In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.
  19. 19Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
  20. 20Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
  21. 21Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
  22. 22Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well to make your salad.
  23. 23Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well to make your salad.
  24. 24Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well to make your salad.
  25. 25In a meal prep container, add 1/2 your steamed rice, 1/2 your cucumber salad, and 1/2 your chicken optionally topped with sesame seeds and sliced green onions.
  26. 26In a meal prep container, add 1/2 your steamed rice, 1/2 your cucumber salad, and 1/2 your chicken optionally topped with sesame seeds and sliced green onions.
  27. 27In a meal prep container, add 1/2 your steamed rice, 1/2 your cucumber salad, and 1/2 your chicken optionally topped with sesame seeds and sliced green onions.

Ingredients

  • 1 lb chicken thigh
  • 1 lb chicken thigh
  • 1 lb chicken thigh
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.33 second spray oil
  • 0.33 second spray oil
  • 0.33 second spray oil
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 2.5 tbsp soy sauce
  • 2.5 tbsp soy sauce
  • 2.5 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 2.5 tbsp honey
  • 2.5 tbsp honey
  • 2.5 tbsp honey
  • 1.5 tbsp minced garlic
  • 1.5 tbsp minced garlic
  • 1.5 tbsp minced garlic
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp rice vinegar
  • 1.5 tbsp rice vinegar
  • 2 tsp brown sugar
  • 2 tsp brown sugar
  • 2 tsp brown sugar
  • 0.5 tbsp soy sauce
  • 0.5 tbsp soy sauce
  • 0.5 tbsp soy sauce
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1.5 cup cooked rice
  • 1.5 cup cooked rice
  • 1.5 cup cooked rice

Tips

  • The key to making this chicken taste and feel restaurant-quality is by coating it in cornstarch to give it that mouthwatering crust.
  • When meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add your salad to preserve the crunch and enjoy!