Soy-Glazed Chicken Breasts With Pickled Cucumbers
Updated Feb. 26, 2020
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 1English cucumber, thinly sliced
- 1shallot, peeled, halved and thinly sliced lengthwise
- ¼cup rice vinegar
- Kosher salt and black pepper
- ¼cup low-sodium soy sauce or tamari
- 2tablespoons honey or maple syrup
- 4boneless, skinless chicken breasts (1½ to 2 pounds)
- 2tablespoons vegetable oil
- 2garlic cloves, smashed
- 1teaspoon coriander seeds, roughly smashed with the side of a heavy knife
- Cilantro leaves and tender stems, for serving
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
432 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 49 grams protein; 910 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
- Step 3
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.)
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Make sure to use low sodium soy sauce. I used the regular kind and I can see every vein in my body and have consumed at least three glasses of water trying to reconstitute my blood stream. Salad was great.
add a little sugar to cucumber marinade
Tasty and super simple, but would recommend a couple of changes: - thighs instead of breasts if you don’t hate yourself - use about 2/3 of the recommended salt on the cucumber salad - a half-half split of seasoned rice vinegar and lime juice as the acid for the salad was terrific; add the rest of the lime to the marinade right before step 4 - garnish with sliced scallion greens ( cilantro) if ya got em
Excellent! I followed commenter's advice and added ginger. I didn't have coriander seed. Used garlic infused oil because I have an intolerance to garlic. Reduced cooking times by ~ one minute per side, per step, tested with meat thermometer - turned out perfect. Added radishes to the salad. Yum!
As y'all know, sometimes you just use the ingredients you have. Swapped out real maple syrup for the honey,diced some fresh ginger(no coriander) and used mint vs cilantro for the cukes. Warm and tasty, fresh and cleansing. Happen to have jasmine rice. Everyone was happy- : )
Added fresh grated ginger and it was delicious!