Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large cucumber, peeled, seeded, and thinly sliced
- 1 red jalapeño pepper, finely minced (remove seeds for less heat)
- 1/2 cup water
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup chopped cilantro, for garnish
Instructions
- Step 1: In a large bowl, whisk together the water, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, and garlic.
- Step 2: Add the chicken and cucumber slices to the bowl. Make sure the chicken is well coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cucumber mixture. Cook, stirring occasionally, until the chicken is cooked through (about 5-7 minutes). The liquid should reduce slightly, creating a flavorful sauce.
- Step 4: Stir in the minced jalapeño pepper during the last minute of cooking.
- Step 5: Remove from heat and garnish with chopped cilantro.
- Step 6: Serve immediately over rice or noodles, or enjoy as is.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve this vibrant dish over a bed of fluffy jasmine rice, garnished with extra cilantro and toasted sesame seeds for a complete meal.
- To amplify the ginger's flavor, briefly toast the grated ginger in a dry pan before adding it to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American