Soy Glazed Chicken
Serves 2
Directions
- 1Dice cucumbers into thin circles.
- 2Lay chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides.
- 3In a bowl, mixed 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 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.
- 6In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.
- 7Remove the excess liquid from the cucumbers and rinse the cucumbers with water.
- 8Pat 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.
- 9In 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
- 2 tsp salt
- 2 tsp black pepper
- 0.25 cup cornstarch
- 0.333 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
Tips
- Key to restaurant-quality chicken: coat it in cornstarch
- 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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