Sticky Teriyaki Chicken with Red Peppers & Spicy Cucumber
Sticky Teriyaki Chicken with Red Peppers & Spicy Cucumbers. Decided to change things up tonight and go with an Asian inspired chicken and rice dish filled with lots of colorful veggies and topped with scallions and sesame panko breadcrumbs. It’s a quick and easy weeknight meal with lots of sweet and spicy flavors. And I mean guys...who doesn’t love a super saucy, sticky chicken recipe?!
This week is seriously flying by…I can’t say I’m complaining though. Because that means another day closer to the weekend and the beach. I cannot help wanting to be there all the time. It is just such a relaxing and amazing feeling. But I am sure you guys have noticed how much I love it by now. Probably the biggest summer girl in the prime summer months right here, right now.
Anyway tonight might not be a super summery dinner, but I feel like it can be with all the colors and fun flavors. Tonight we went for an Asian themed dinner because tomorrow I am going out Spanish tapas…again. The place that I went for my birthday with some friends was so good that I really wanted to go back even this quickly. And since it’s tapas, the menu is huge. So there are so many things I still want to try.
But back to this delicious dish, that might I add my brother was VERY excited about. Every bite of this chicken is super saucy, sweet, spicy, tangy, you name it. It’s got a little bit of all the flavors. It’s plated on jasmine rice and topped with roasted red peppers, spicy cucumbers, sliced scallions, and sesame Panko breadcrumbs. I mean this seriously just has ALL the flavors in it.
Happy Wednesday guys, we've almost made to the weekend and so quickly too!
Ingredients
1/2 cup sesame oil; divided
1 cup Panko breadcrumbs
1/2 cup sesame seeds; divided
1 cup soy sauce
1/2 cup honey
6 tablespoons rice vinegar
2 pounds boneless chicken breasts; cut into pieces
1/4 cup or more cornstarch
1 red bell pepper; sliced
1 garlic clove; minced
2 (1 inch) pieces ginger; chopped
black pepper and crushed red pepper flakes
1 cucumber; sliced
2 sliced scallions; green parts only
steamed white rice
Directions
To make the sesame breadcrumbs. Heat 2 tablespoons of sesame oil in a skillet. Add the Panko and sesame seeds. Cook for about 5 minutes until toasted. Remove to a bowl and sprinkle with salt and pepper. Set aside.
To make the sauce. Combine the soy sauce, honey, rice vinegar, and 2 tablespoons of sesame oil. Whisk to combine and set aside.
In a large bowl, add the chicken. Sprinkle with black pepper and cornstarch until well coated. In the same skillet as the breadcrumbs, heat 4 tablespoons of sesame oil over medium high heat. When the oil is hot, add the chicken and cook on both sides until crispy. You may have to do this in two steps. Add the sauce, saving 1/3 cup for the cucumbers and bring to boil. If the sauce is too thin, add more cornstarch to thicken. Add the peppers, garlic, and ginger. Cook another 5 minutes.
In a small bowl, pour the remaining sauce over the cucumbers and sprinkle with red pepper.
Serve the chicken and peppers over rice. Top with cucumbers, scallions, and breadcrumbs.
