Ingredients you’ll need:

Chicken

• 2 lbs chicken thighs, or breasts

• 1/3 soy sauce

• 1 lemon, juiced

• 2 Tbs brown sugar

• 2 Tbs honey

• 2 Tbs mirin

• 1 Tbs garlic, minced (fresh or frozen)

• 2 tsp ginger, minced (fresh or frozen)

• 1 Tbs sesame oil

• 2 tsp sesame seeds, plus extra for garnish

Cucumbers

• 6 Persian cucumbers, sliced thin

• 1 tsp salt

• 1 Tbs soy sauce

• 1 tsp garlic, minced or 1 tsp garlic

• powder

• 1 Tbs rice vinegar

• 2 Tbs of chili crisp

• 1 tsp sesame oil

• 1 Tbs, granulated sugar

Rice

• 2 c long-grain rice

• 4 c water

• 1/4 c soy sauce (optional)

Garnish (optional)

• 2 green onions, chopped

• sriracha mayo

Kitchen “stuff” you’ll need:

Required tools: Large everyday pan, non-stick with a lid (5-7 qts), wooden spoon and sharp knife, cutting board, large mixing bowl, strainer, medium mixing bowl, 1 food storage container with air tight lid (34oz or larger) , rice cooker or instant pot

Prep.

In a large mixing bowl. Whisk together chicken ingredients with the exception of the

chicken (soy sauce, lemon juice, brown sugar, honey, mirin, garlic, ginger, sesame oil and

sesame seeds). Rinse chicken pieces and pat dry, set aside. Cut chicken into slightly larger

than bite-sized pieces. Add chicken to the bowl and allow to marinate in the fridge for at

least 30 min. Chop green onions.

While marinating, slice cucumbers into thin slices, add salt and combine well. Allow to sit

at room temperature for 5 min (set a timer, longer will cause the cucumbers to break

down too much).

Start rice in rice cooker or instant pot, saving soy sauce for after it's cooked.

Once the cucumbers have been sitting for 5 minutes. Rinse well with water and be sure to

remove all the remaining salt and strain. Whisk together remaining cucumber ingredients

(soy sauce, garlic, rice vinegar, chili crisp, sesame oil, granulated sugar). Place in the fridge

until time to plate.

Create.

Heat non-stick skillet on medium high heat, once hot add chicken in a single layer until

cooked through (about 3 minutes on each side). You should be able to get a nice

caramelization on both side without burning the sugars. Keep an eye on it while it cooks - if

the pan becomes dry before the chicken is cooked, add spoonful of the marinade to keep

it wet. Once cooked remove from heat.

When rice is finished, stir in soy sauce into cooked rice if desired.

Finish.

Serve in bowls. Top rice with the chicken and cucumbers and green onions - drizzle with

sriracha mayo and sprinkle with sesame seeds, if desired. Enjoy!

“The “yummy” chicken please!!”

Notes:

- If making stove top rice - start the rice after you've started marinating the chicken before

you salt the cucumbers.

- We cook for 3 and lunch the next day - halve the recipe for a couples dinner with limited

leftovers.

Shortcuts:

- We do store-bought kimchi, fresh carrots, cucumbers, cabbage, and even avocado in a

pinch! This chicken is tasty and goes with a lot of options.