Description
A bold and flavorful weeknight dish featuring spicy glazed chicken paired with refreshing stir-fried cucumbers and scallions. This quick and balanced meal brings heat, sweetness, and crunch together in every bite.
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
- 4 scallions, sliced into 1-inch pieces
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
- Cooked rice (for serving)
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 over medium-high heat.
- Add chicken to the skillet, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Pour the glaze over the chicken and cook for another 2–3 minutes until the sauce thickens and coats the chicken.
- Remove the glazed chicken from the skillet and set aside.
- Add the remaining tablespoon of oil to the same skillet.
- Stir-fry the cucumber slices and scallions for 2–3 minutes until just tender but still crisp.
- Return the chicken to the pan and toss to combine with the vegetables.
- Serve hot over rice and garnish with sesame seeds if desired.
Notes
- Adjust the heat by using more or less sriracha based on preference.
- English or Persian cucumbers work best due to their thin skins.
- Stir-frying cucumbers keeps them crunchy while absorbing flavor.
- Can be made ahead and reheated for meal prep.
Nutrition
- Serving Size: 1 plate (with rice)
- Calories: 390
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg