Serves 9
Directions
- 1Slice the cucumber.
- 2Pour soy sauce, oyster sauce, honey and garlic into a bowl.
- 3Mix it.
- 4Slice the chicken thighs.
- 5Season chicken with salt and pepper and coat with cornstarch.
- 6Pan-fry chicken.
- 7Slice the chicken.
- 8Add rice, chicken and cucumber salad in the meal prep container.
- 9Garnish with green onions.
Ingredients
- 4.5 lb chicken thigh, boneless, skinless, raw
- 9 tsp salt
- 9 tsp black pepper
- 1.12 cup cornstarch
- 1.49 second spray oil
- 4.5 tsp sesame seeds
- 4.5 green onion
- 11.25 tbsp soy sauce
- 4.5 tbsp oyster sauce
- 11.25 tbsp honey
- 6.75 tbsp minced garlic
- 9 Persian cucumbers
- 9 tsp salt
- 6.75 tbsp rice vinegar
- 9 tsp brown sugar
- 2.25 tbsp soy sauce
- 4.5 tsp sesame seeds
- 6.75 cup cooked rice
Equipment
chopsticksknifecutting boardbowlspanmeal prep container
Tips
- Coat the chicken in cornstarch to give it a mouthwatering crust.
- Put your salad and meat into separate ziploc bags to avoid getting the rice soggy when reheating.
- 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!
Related recipes
Viralowe pierożki z patelni
Chinese · Dinner
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner
Crispy Pork and Chives Rice Paper Dumplings
Chinese · Dinner
Chicken and mushroom stir fry
Chinese · Dinner20m
Papa Tea’s Black Pepper Chicken
Chinese · Dinner
Rice Paper Shrimp Pancakes
Chinese · Dinner
Cerdo agridulce
Chinese · Dinner
Fool-Proof Char Siu
Chinese · Dinner
Pork Blanket Dumplings
Chinese · Dinner
Beef Ho Fun Noodles
Chinese · Dinner
Mongolian Beef Noodles
Chinese · Dinner