Soy Glazed Chicken

Serves 2
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Directions

  1. 1Dice your cucumbers into thin circles.
  2. 2Dice your cucumbers into thin circles.
  3. 3Dice your cucumbers into thin circles.
  4. 4Lay your chicken thighs flat, season with salt and pepper.
  5. 5Lay your chicken thighs flat, season with salt and pepper.
  6. 6Lay your chicken thighs flat, season with salt and pepper.
  7. 7Coat the chicken evenly with cornstarch on both sides.
  8. 8Coat the chicken evenly with cornstarch on both sides.
  9. 9Coat the chicken evenly with cornstarch on both sides.
  10. 10In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
  11. 11In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
  12. 12In a bowl, mix together soy sauce, oyster sauce, honey, and minced garlic to make your sauce.
  13. 13On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
  14. 14On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
  15. 15On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
  16. 16Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds.
  17. 17Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds.
  18. 18Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds.
  19. 19Add back in your chicken and let it coat the sauce for a minute then quickly remove.
  20. 20Add back in your chicken and let it coat the sauce for a minute then quickly remove.
  21. 21Add back in your chicken and let it coat the sauce for a minute then quickly remove.
  22. 22In a bowl, mix together your sliced cucumbers with salt and let it sit for 15 minutes until the excess liquid drains from the cucumbers.
  23. 23In a bowl, mix together your sliced cucumbers with salt and let it sit for 15 minutes until the excess liquid drains from the cucumbers.
  24. 24In a bowl, mix together your sliced cucumbers with salt and let it sit for 15 minutes until the excess liquid drains from the cucumbers.
  25. 25Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
  26. 26Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
  27. 27Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
  28. 28Pat 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.
  29. 29Pat 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.
  30. 30Pat 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.
  31. 31In 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.
  32. 32In 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.
  33. 33In 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
  • 1 lb chicken thigh, boneless, skinless, raw
  • 1 lb chicken thigh, boneless, skinless, raw
  • 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

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!