Serves 1
Directions
- 1Place the marinated chicken thighs on a baking sheet.
- 2Broil the chicken thighs until beautifully charred.
- 3Slice the cooked chicken thighs into bite-sized pieces.
- 4Add scallion rice to a meal prep container.
- 5Add cucumber salad to the meal prep container.
- 6Add sliced chicken to the meal prep container.
- 7Garnish with sesame seeds.
- 8Drizzle sriracha over the chicken.
- 9Slice the cucumber for the salad.
- 10Add grated daikon radish to a bowl.
- 11Add grated carrots to the bowl.
- 12Add rice wine vinegar to the cucumber salad ingredients.
- 13Add sesame oil to the cucumber salad ingredients.
- 14Add salt, Korean chili flakes, and sesame seeds to the cucumber salad ingredients.
- 15Mix the cucumber salad ingredients.
- 16Combine chicken thighs, minced garlic, and grated ginger in a bowl.
- 17Add gochujang, light soy sauce/GF tamari, honey, and water to the chicken and aromatics.
- 18Mix thoroughly to marinate the chicken.
Ingredients
- 4 scallions, sliced, whites/greens separated
- 1.5 cups rice (I use jasmine)
- 2.25 cups unsalted chicken bone broth or water
- 2 lbs chicken thighs
- 6 garlic cloves, minced
- 1 inch piece ginger, grated
- 0.25 cup gochujang
- 0.25 cup light soy sauce/GF Tamari
- 1 tsp honey
- 1 tbsp water, plus additional as needed to thin
- 2 second spray cooking oil
- 1.5 lbs cucumbers, diced
- 2 large carrots, grated
- 1 medium daikon radish, grated
- 2 tsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp diamond crystal kosher salt
- 2 tbsp korean chili flakes
- 1 tbsp sesame seeds
- black sesame seeds
- sriracha
Equipment
baking sheetknifecutting boardbowlserving spoonmeal prep container
Tips
- Broiled chicken thighs cook quickly and come out beautifully charred.
- You can cook a lot of protein at once without worrying about multiple batches or many dirty dishes.
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