Description
Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions is a quick, bold, and balanced weeknight dinner. Juicy chicken is coated in a spicy-sweet glaze, paired with refreshing stir-fried cucumbers and aromatic scallions for a satisfying, restaurant-style dish made at home.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sriracha or chili garlic sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 cups cucumber, sliced into thin half-moons
- 4 scallions, cut into 1-inch pieces
- Salt and pepper to taste
- Cooked rice, for serving (optional)
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, honey, and rice vinegar to make the glaze.
- Season chicken with salt and pepper.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken and cook for 5–6 minutes, until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
- Add cucumbers and stir-fry for 2–3 minutes until just tender but still crisp.
- Add scallions and cook for another minute.
- Return chicken to the pan and pour in the glaze. Toss to coat and cook for another 1–2 minutes until heated through and sticky.
- Serve hot over rice if desired.
Notes
- Use chicken breast instead of thighs if preferred.
- Adjust spice level by increasing or reducing sriracha.
- Stir-fried cucumbers retain a refreshing crunch—don’t overcook.
- Make it gluten-free by using tamari instead of soy sauce.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 310
- Sugar: 9g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg