Soy Glazed Chicken
Serves 2
Directions
- 1Dice your cucumbers into thin circles.
- 2Lay your chicken thighs flat, season with salt and pepper.
- 3Coat the chicken evenly with cornstarch on both sides.
- 4In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
- 5On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
- 6Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds.
- 7Add back in your chicken and let it coat the sauce for a minute then quickly remove.
- 8In a bowl, mix together your sliced cucumbers with salt and let it sit for 15 minutes until the excess liquid drains from the cucumbers.
- 9Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
- 10Pat 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.
- 11In a meal prep container, add half your steamed rice, half your cucumber salad, and half your chicken, optionally topped 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
- 0.33 second spray 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
panbowlmeal prep containerknifecutting board
Tips
- 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!
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