Soy-Glazed Chicken Breasts With Pickled Cucumbers
Updated Feb. 25, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read 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
This was excellent and quick to put together. I served the chicken breast with brown rice and the cucumber salad topped with sliced avocado. It was good hot or cold.
adding a tablespoon of tomato paste with the onions, using cider vinegar (4 tablespoons) and sugar (3 tablespoons) WHEN USING CABBAGE VS SAUERKRAUT and a handful of raisins to turn up the sweet/sour flavors.bn
Very good, and easy for a non-chicken-eater to make for my chicken-addict boyfriend! After reading reviews I modified by adding garlic and coriander to the marinade instead of in the pan at the beginning, which worked great. I also used dark maple syrup for extra flavor. Instead of the cucumber salad, I served alongside miso-butter roasted broccoli (also a NYT recipe) to big applause. Served with lime wedges, for some acidity to cut the sweetness of the sauce, and to tie in with the broccoli. Delicious!