How long does it take to make Soy Glazed Chicken with Cucumber Salad?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

How many servings does this Soy Glazed Chicken with Cucumber Salad recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Soy Glazed Chicken with Cucumber Salad recipe come from?

It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Soy Glazed Chicken with Cucumber Salad – 35-Minute Recipe

Name: Soy Glazed Chicken with Cucumber Salad – 35-Minute Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 0.45 kg chicken thigh, boneless, skinless, raw; 2 tsp salt; 2 tsp black pepper; 0.25 cup cornstarch; 0.33 tbsp spray oil; 1 tsp sesame seeds; 1 green onion; 2.5 tbsp soy sauce; 1 tbsp oyster sauce; 2.5 tbsp honey; 1.5 tbsp minced garlic; 2 Persian cucumber; 1.5 tbsp rice vinegar; 2 tsp brown sugar; 1.5 cup cooked rice; 0.5 tbsp soy sauce

A high‑protein meal‑prep dish featuring tender chicken thighs coated in a sweet‑savory soy glaze, paired with a crisp Persian cucumber salad tossed in rice vinegar and sesame seeds. Perfect for quick weeknight dinners with Asian‑inspired flavors.

Recipe by Joe Chu· Structured by ReelsMeals

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Soy Glazed Chicken with Cucumber Salad – 35-Minute Recipe

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 2 servings.

Explore related saves

Dinner Asian Meal Prep High Protein

Ingredients

16 oz chicken thigh, boneless, skinless, raw
2 tsp black pepper
1/4 cup cornstarch
0.33 tbsp spray oil
1 green onion
1 1/2 cup cooked rice

Soy Glaze Sauce

2 1/2 tbsp soy sauce
1 tbsp oyster sauce
2 1/2 tbsp honey
1 1/2 tbsp minced garlic

Cucumber Salad

2 Persian cucumber
2 tsp salt
1 1/2 tbsp rice vinegar
2 tsp brown sugar
1/2 tbsp soy sauce
1 tsp sesame seeds

Instructions

1
Slice the Persian cucumbers thinly and place them in a bowl; sprinkle with 2 tsp salt, toss, and let rest for 15 minutes to release water.
2
While the cucumbers rest, pat the chicken thighs dry with paper towels.
3
Season both sides of the chicken thighs with 2 tsp salt and 2 tsp black pepper.
4
Dredge the seasoned chicken in ¼ cup cornstarch, shaking off any excess so the coating is even.
5
Heat a large non‑stick skillet over medium heat and spray lightly with oil (≈⅓ tbsp).
6
Add the coated chicken thighs and cook 4‑5 minutes per side, or until golden brown and the interior reaches 167°F (165°F).
7
Transfer the cooked chicken to a plate and keep warm.
8
Add the prepared soy glaze (soy sauce, oyster sauce, honey, minced garlic) to the hot pan; simmer for 45 seconds, stirring constantly.
9
Return the chicken to the pan, spoon the glaze over it, and coat for an additional 1 minute; remove from heat.
10
Rinse the salted cucumbers, pat dry, then toss with rice vinegar, brown sugar, ½ tbsp soy sauce, and sesame seeds to finish the salad.
11
Divide 1½ cups cooked rice among two meal‑prep containers.
12
Place one chicken thigh on each container, drizzle any remaining glaze over the meat.
13
Add a generous portion of cucumber salad beside the chicken.
14
Garnish with sliced green onion and a sprinkle of extra sesame seeds if desired.
15
To reheat later, keep the salad in a separate zip‑lock bag, microwave the rice covered with a damp paper towel for 1‑2 minutes, then add the chicken and finally the salad.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Salt cucumbers early

Slice and salt the cucumbers first, then let them rest for 15 minutes before rinsing.

Dry chicken before coating

Pat the chicken thighs dry before seasoning and dredging in cornstarch.

Use the hot pan for the glaze

Add the prepared soy glaze to the same skillet after cooking the chicken and simmer for 45 seconds.

Reheat rice with moisture

Cover the rice with a damp paper towel when microwaving for 1‑2 minutes.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.