Name: Soy-Glazed Chicken with Pickled Cucumbers
Ingredients: 1 English cucumber, thinly sliced; 1 shallot, peeled, halved and thinly sliced lengthwise; ¼ cup rice vinegar; ¼ to ½ tsp. granulated sugar, or to taste; Kosher salt and black pepper, to taste; ¼ cup low-sodium soy sauce or tamari; 2 tbsp. honey or maple syrup; 1-½ to 2-pounds boneless, skinless chicken breasts; 2 tbsp. vegetable oil; 2 garlic cloves, smashed; 1 tsp. coriander seeds, roughly smashed with the side of a heavy knife; Steamed rice, for serving; Cilantro leaves and tender stems, chopped, for serving

Soy-Glazed Chicken with Pickled Cucumbers

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Ingredients

1 English cucumber, thinly sliced
1 shallot, peeled, halved and thinly sliced lengthwise
¼ cup rice vinegar
¼ to ½ tsp. granulated sugar, or to taste
Kosher salt and black pepper, to taste
¼ cup low-sodium soy sauce or tamari
2 tbsp. honey or maple syrup
1-½ to 2-pounds boneless, skinless chicken breasts
2 tbsp. vegetable oil
2 garlic cloves, smashed
1 tsp. coriander seeds, roughly smashed with the side of a heavy knife
Steamed rice, for serving
Cilantro leaves and tender stems, chopped, for serving

Instructions

In a medium bowl, toss to combine the cucumber, shallot, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
In a large shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
In a large skillet, heat oil over medium-high.
Add garlic and coriander; 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.
Add reserved marinade and 1/4 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.
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 leftover glaze over rice with cucumber salad; sprinkle with cilantro, if using.

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