Name: Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions – A Bold and Balanced Weeknight Meal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp honey or maple syrup; 1 tbsp sriracha or chili garlic sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp vegetable oil, divided; 1 large cucumber, halved lengthwise and sliced into half-moons; 4 scallions, cut into 1-inch pieces; Salt and pepper to taste; Sesame seeds (optional, for garnish); Cooked rice (for serving)

Description

A bold and balanced weeknight meal featuring tender spicy glazed chicken paired with crisp stir-fried cucumbers and scallions. This quick stir-fry bursts with sweet heat and savory depth for a satisfying dinner.

Ingredients

Scale

4 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp sriracha or chili garlic sauce
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil, divided
1 large cucumber, halved lengthwise and sliced into half-moons
4 scallions, cut into 1-inch pieces
Salt and pepper to taste
Sesame seeds (optional, for garnish)
Cooked rice (for serving)

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Instructions

In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha, sesame oil, garlic, and ginger to create the glaze.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken, season with salt and pepper, and stir-fry for 6–8 minutes until browned and cooked through.
Pour the glaze over the chicken and stir to coat. Cook for 2–3 more minutes until the sauce thickens slightly.
Transfer the glazed chicken to a plate and set aside.
Add remaining oil to the skillet and stir-fry cucumbers and scallions for 2–3 minutes until just tender but still crisp.
Return the chicken to the skillet and toss everything together until well combined and heated through.
Serve hot over cooked rice and garnish with sesame seeds if desired.

Notes

Adjust spiciness by varying the amount of sriracha or using chili flakes instead.
Persian or English cucumbers are best due to fewer seeds and thinner skin.
To avoid soggy cucumbers, stir-fry them briefly over high heat.
Great for meal prep – store in the fridge for up to 3 days.

Nutrition

Serving Size: 1 plate (with rice)
Calories: 400
Sugar: 8g
Sodium: 610mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg