Japanese-Style Glazed Chicken with Cucumber Edamame Salad

Ingredients 15 total

• 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.