Sticky Soy-glazed Chicken
Serves 4
Ingredients
- 1 English cucumber, thinly sliced
- 1 Shallot, peeled, halved and thinly sliced lengthwise
- ¼ Cup rice vinegar
- Kosher salt
- Black pepper
- ¼ Cup low-sodium soy sauce or tamari
- 2 Tablespoons honey or maple syrup
- 2 Tablespoons vegetable oil
- 2 Garlic cloves, smashed
- 1 Teaspoon coriander seeds, roughly smashed with the side of a heavy knife
- 4 Boneless, skinless chicken breasts (1 ½ to 2 pounds)
- Cilantro leaves and tender stems, for serving
- Steamed rice, for serving
Shopping List
- English cucumber
- Shallot
- Rice vinegar
- Low-sodium soy sauce
- Honey
- Garlic
- Coriander seeds
- Boneless, skinless chicken breasts
- Cilantro
- Steamed rice
Instructions
- In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and ¼ teaspoon pepper; set aside while you make the chicken.
- In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
- In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
- Add reserved marinade and ¼ cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side. Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes.
- Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.