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WIH Original

Japanese-Style Glazed Chicken with Cucumber Edamame Salad

🍝 dinner·⏱ 40 min·4 servings

Ingredients

Servings
4
  • 1 ½ lb chicken thighs or breasts
  • 1 tbsp neutral oil
  • salt
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 2 cloves garlic
  • 1 tsp fresh ginger
  • 2 medium cucumber
  • 1 cup shelled edamame
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • salt
  • sesame seeds
  • 3 stalks green onions

How to Make It

  1. 1In a small bowl, whisk together soy sauce, mirin, brown sugar, garlic, and ginger to make the glaze.
  2. 2Heat oil in a skillet over medium-high heat.
  3. 3Season chicken with salt and cook for 5–6 minutes per side until cooked through.
  4. 4Pour glaze into the skillet and cook for 2–3 minutes, turning chicken to coat as the sauce thickens.
  5. 5In a bowl, combine cucumber, edamame, rice vinegar, sesame oil, and salt to make the salad.
  6. 6Slice chicken and serve with cucumber-edamame salad.
  7. 7Garnish with sesame seeds and green onions if desired.