Soy Glazed Chicken with Japanese Cucumber Salad
Soy Glazed Chicken with Japanese Cucumber Salad
Ingredients
For the Rice Cooker
- 1 1/2 pounds chicken thigh, boneless, skinless, raw
- 3 teaspoons salt
- 3 teaspoons black pepper
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoons honey
- 3 tablespoons minced garlic
- 1 1/3 cups jasmine rice, uncooked/raw
- 2/3 cup chicken bone broth
For the Japanese Cucumber Salad
- 4 persian cucumbers
- 1/4 teaspoon salt, for salting cucumbers, or as needed
- 3 tablespoons rice vinegar
- 4 teaspoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons sesame seeds
Instructions
- 1
Thinly slice the 4 persian cucumbers. Pat them dry thoroughly with a paper towel to remove excess moisture.
⏱️ 5 min
- 2
In a large bowl, combine the 1 1/2 pounds of boneless, skinless, raw chicken thighs with 3 teaspoons of salt, 3 teaspoons of black pepper, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 4 tablespoons of honey, and 3 tablespoons of minced garlic. Mix all ingredients thoroughly until the chicken is well coated with the marinade.
⏱️ 5 min
- 3
Wash the 1 1/3 cups of jasmine rice. Rinse the rice in a sieve under running water until the water runs clear, indicating that most of the excess starch has been removed.
⏱️ 3 min
- 4
Add the washed 1 1/3 cups of uncooked jasmine rice and 2/3 cup of chicken bone broth to the rice cooker pot. Carefully place the marinated chicken on top of the rice and broth. Close the rice cooker and set it to cook for 30 minutes, or according to your rice cooker's chicken and rice setting.
⏱️ 30 min
- 5
While the chicken and rice are cooking, prepare the cucumber salad. In a separate bowl, mix the sliced cucumbers with 1/4 teaspoon of salt (or as needed). Let the salted cucumbers sit for 15 minutes to allow excess liquid to drain. This step helps to crisp the cucumbers.
⏱️ 15 min
- 6
After 15 minutes, remove the excess liquid from the cucumbers by gently squeezing them. Rinse the cucumbers with water to remove the excess salt, then pat them thoroughly dry with a paper towel.
⏱️ 4 min
- 7
Add the rinsed and pat-dried cucumbers into a clean bowl. Add 3 tablespoons of rice vinegar, 4 teaspoons of brown sugar, 1 tablespoon of soy sauce, and 2 teaspoons of sesame seeds to the cucumbers. Mix well to fully combine all the ingredients and create the salad.
⏱️ 3 min
- 8
Once the rice and chicken are cooked in the rice cooker, carefully remove the chicken and rice. Portion the cooked rice, chicken, and prepared cucumber salad into four equal servings. Serve immediately and enjoy your meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Glazed Chicken with Japanese Cucumber Salad
For the Rice Cooker
- 1 1/2 pounds chicken thigh, boneless, skinless, raw
- 3 teaspoons salt
- 3 teaspoons black pepper
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoons honey
- 3 tablespoons minced garlic
- 1 1/3 cups jasmine rice, uncooked/raw
- 2/3 cup chicken bone broth
For the Japanese Cucumber Salad
- 4 persian cucumbers
- 1/4 teaspoon salt, for salting cucumbers, or as needed
- 3 tablespoons rice vinegar
- 4 teaspoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons sesame seeds
Instructions
- 1
Thinly slice the 4 persian cucumbers. Pat them dry thoroughly with a paper towel to remove excess moisture.
⏱️ 5 min - 2
In a large bowl, combine the 1 1/2 pounds of boneless, skinless, raw chicken thighs with 3 teaspoons of salt, 3 teaspoons of black pepper, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 4 tablespoons of honey, and 3 tablespoons of minced garlic. Mix all ingredients thoroughly until the chicken is well coated with the marinade.
⏱️ 5 min - 3
Wash the 1 1/3 cups of jasmine rice. Rinse the rice in a sieve under running water until the water runs clear, indicating that most of the excess starch has been removed.
⏱️ 3 min - 4
Add the washed 1 1/3 cups of uncooked jasmine rice and 2/3 cup of chicken bone broth to the rice cooker pot. Carefully place the marinated chicken on top of the rice and broth. Close the rice cooker and set it to cook for 30 minutes, or according to your rice cooker's chicken and rice setting.
⏱️ 30 min - 5
While the chicken and rice are cooking, prepare the cucumber salad. In a separate bowl, mix the sliced cucumbers with 1/4 teaspoon of salt (or as needed). Let the salted cucumbers sit for 15 minutes to allow excess liquid to drain. This step helps to crisp the cucumbers.
⏱️ 15 min - 6
After 15 minutes, remove the excess liquid from the cucumbers by gently squeezing them. Rinse the cucumbers with water to remove the excess salt, then pat them thoroughly dry with a paper towel.
⏱️ 4 min - 7
Add the rinsed and pat-dried cucumbers into a clean bowl. Add 3 tablespoons of rice vinegar, 4 teaspoons of brown sugar, 1 tablespoon of soy sauce, and 2 teaspoons of sesame seeds to the cucumbers. Mix well to fully combine all the ingredients and create the salad.
⏱️ 3 min - 8
Once the rice and chicken are cooked in the rice cooker, carefully remove the chicken and rice. Portion the cooked rice, chicken, and prepared cucumber salad into four equal servings. Serve immediately and enjoy your meal!
⏱️ 5 min