Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions – A Bold and Balanced Weeknight Meal

When you want a dinner that combines heat, sweetness, and freshness in perfect harmony, this Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions is the answer. Juicy chicken bites are coated in a sticky, spicy-sweet glaze, while crisp cucumbers and scallions balance it all with refreshing crunch. The whole dish comes together in under 30 minutes, making it a fantastic option for weeknights when you need something quick yet satisfying.

Ingredients

• 1 lb (450 g) boneless chicken thighs or breasts, cubed
• 2 tbsp soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp sriracha (or chili garlic sauce)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cucumber, thinly sliced into half-moons
• 4 scallions, cut diagonally
• 2 tbsp vegetable oil
• 1 tsp sesame seeds, for garnish
• Steamed jasmine rice, for serving

Instructions

1. In a bowl, whisk soy sauce, honey, sriracha, rice vinegar, sesame oil, garlic, and ginger to make the glaze.
2. Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add chicken and stir-fry for 6–8 minutes until cooked through. Pour in half the glaze, tossing to coat until sticky. Remove chicken from skillet.
3. Add the remaining oil, then toss in cucumber and scallions. Stir-fry for 2–3 minutes until crisp-tender. Add the rest of the glaze and cook for 1 minute.
4. Return chicken to skillet, mix everything well, and cook for another minute to combine flavors.
5. Serve over jasmine rice, sprinkled with sesame seeds.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Notes & Tips

• Add bell peppers or snap peas for more veggies and color.
• Adjust spice level by increasing or reducing sriracha.
• Serve with cauliflower rice for a lighter, low-carb option.
• Double the glaze if you prefer saucier chicken.

FAQs
Q1: Can I make this recipe ahead of time?
Yes, but it’s best eaten fresh. Store leftovers in the fridge for up to 2 days and reheat in a skillet.

Q2: Can I use chicken wings or drumsticks instead of cubed chicken?
Absolutely, but increase the cooking time and bake or pan-fry until fully cooked before glazing.

Q3: What’s the best substitute for sriracha?
Chili paste, gochujang, or even hot sauce will work. Adjust sweetness to balance flavors.

Q4: Can I skip cucumbers?
Yes, replace with zucchini, bok choy, or green beans for a similar fresh crunch.

Q5: Is this dish gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Q6: Can I meal prep this dish?
Yes, keep the chicken and stir-fried veggies in separate containers, then reheat together before serving.

Q7: What rice pairs best with this recipe?
Jasmine or basmati rice complements the flavors, but quinoa also works.

Q8: Can I make it vegan?
Replace chicken with crispy tofu or tempeh for a plant-based version.

Q9: How do I prevent cucumbers from becoming soggy?
Stir-fry them quickly over high heat and avoid overcrowding the pan.

Q10: Can I freeze this dish?
Freezing is not recommended because cucumbers lose texture, but you can freeze the chicken and glaze portion separately.

Conclusion
This Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions is a flavorful and balanced dish that’s as quick to prepare as it is delicious. With its sticky glaze and fresh crunch, it makes weeknight dinners exciting again—perfect for anyone who loves bold flavors with a refreshing twist.

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