Chicken and Japanese Cucumber Salad Meal Prep
Serves 2
Directions
- 1Dice your cucumbers into thin circles.
- 2Lay your 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 your sauce.
- 4On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.
- 5Remove the cooked chicken from the pan, pour in your sauce and simmer for 45 seconds, then add back in your chicken and coat in the sauce for a minute before removing.
- 6In a bowl, mix together your sliced cucumbers with salt and let it sit for 15 minutes until the excess liquid drains.
- 7Remove the excess liquid, rinse the cucumbers with water, and pat dry.
- 8Add the cucumbers into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well.
- 9In a meal prep container, add 1/2 your steamed rice, 1/2 your cucumber salad, and 1/2 your chicken.
Ingredients
- 14 oz chicken thigh, boneless, skinless, raw
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup cornstarch
- 1/3 second spray oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1.5 tbsp honey
- 1.5 tbsp minced garlic
- 3 whole persian cucumber
- 2 tsp salt
- 1.5 tbsp rice vinegar
- 2 tsp brown sugar
- 1/2 tbsp soy sauce
- 1 tsp sesame seeds
- 1.5 cup cooked rice
- sesame seeds (optional)
- sliced green onions (optional)
Equipment
bowlpanmeal prep container
Tips
- When meal prepping to re-heat, put your salad and 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 steam it, then add in your meat and microwave till warm, finally adding the salad to preserve the crunch.
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