Juicy No-Carb Chicken Teriyaki & Spicy Cucumber Salad | Easy & Tender Dinner

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health.

mirin

🥗Healthier: rice vinegar with a bit of sugar

💰Cheaper: rice vinegar with a bit of sugar

A more accessible alternative.

Mix soy sauce, honey, vinegar, ginger, garlic powder, onion powder, and water to create the teriyaki sauce.

Pat the chicken dry with paper towels and trim off excess fat.

Lightly season the chicken with a pinch of salt and pepper.

Marinate the chicken in the teriyaki sauce for 20-30 minutes.

Shred the cabbage using a mandoline.

Slice half an onion.

Slice the cucumber for the salad.

Toss the cucumber with Korean chili powder, vinegar, sugar, garlic, and fish sauce.

Heat oil in a pan and sear the marinated chicken.

Flip the chicken and add the sliced onions to sauté until fragrant.

Pour the remaining marinade into the pan and simmer until the sauce thickens and becomes glossy.

Coat the chicken and onions thoroughly in the thickened sauce.

Place shredded cabbage on a plate as a fresh base.

Slice the chicken and place it over the cabbage, topping it with the sauce-glazed onions.

Place the cucumber salad next to the cabbage.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens