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–+ servings

Asian-style chicken in teriyaki sauce with spicy cucumber

Karolina
A quick, sticky, glossy Asian-inspired chicken dish with a homemade teriyaki-style sauce and a punchy spicy cucumber salad. Ready in 20 minutes. Serve with rice or thin instant-style noodles. Heat level is fully adjustable — dial the sriracha and gochujang up or down to taste.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Servings 3 people
Calories 367 kcal

Ingredients
  

For the sauce:

  • 3 tbsp Soy sauce
  • 2 tbsp Honey
  • 1 tbsp Rice vinegar
  • 1 tbsp Sriracha
  • 2 cloves Garlic minced
  • 1 tsp Potato starch
  • 60 ml Water

For the chicken:

  • 600 g Chicken breast cut into cubes
  • 1 tbsp Potato starch
  • 1 spray Rapeseed oil spray for frying
  • Spring onion and sesame seeds to garnish

For the spicy cucumber:

  • 1 Cucumber
  • 1 tbsp Peanut butter aaprox. 10-15g
  • 1 tsp Gochujang paste
  • 1 tbsp Honey
  • 1 tbsp Sesame seeds
  • 2 tbsp Rice vinegar
  • 2 tbsp Soy sauce
  • 1 tsp Sriracha
  • 1 tbsp Spring onion
  • 1 pinch Ground ginger

To serve:

  • Steamed rice or thin instant-style noodles

Instructions
 

Make the spicy cucumber

  • Slice the cucumber into thin rounds and place in a container with a lid.
  • Add all the remaining cucumber ingredients, close the lid, and shake well to combine.
  • Set aside in the fridge while you prepare the chicken — the flavours develop as it sits.

The chicken

  • Cut the chicken breast into bite-sized cubes.
  • Transfer to a bowl, add the heaped tablespoon of potato starch, and toss until all the pieces are evenly coated.
  • Spray a frying pan with rapeseed oil and heat over medium-high.
  • Add the chicken in a single layer and fry until golden and cooked through on all sides, about 6–8 minutes. Do not overcrowd the pan — work in batches if needed.
  • Mix all sauce ingredients together in a small bowl or jug.
  • Pour over the cooked chicken in the pan and stir over medium heat for 1–2 minutes until the sauce thickens and coats the chicken. Sprinkle over the spring onion and sesame seeds.
  • Serve immediately over rice or thin noodles, with the spicy cucumber on the side.

Notes

Adjust the heat by increasing or reducing the gochujang and sriracha, the sauce is balanced enough to handle more heat if you like things spicy. The cucumber salad keeps well in the fridge for 1–2 days, making it great for meal prep.

Nutrition

Calories: 367kcalCarbohydrates: 35gProtein: 41gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 102mgSodium: 3947mgPotassium: 1018mgFiber: 2gSugar: 24gVitamin A: 118IUVitamin C: 9mgCalcium: 62mgIron: 2mg
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