Vibrant bowls with creamy cucumber salad, seared chicken, and chili crisp for an easy weeknight meal.
# What You'll Need:
→ Creamy Cucumber Salad
01 - 2 large English cucumbers, thinly sliced
02 - 1 teaspoon salt
03 - 1/3 cup plain Greek yogurt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 teaspoon sugar
08 - 2 green onions, thinly sliced
09 - 1 tablespoon toasted sesame seeds
→ Seared Chicken
10 - 1.25 lbs boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon honey
14 - 1 tablespoon neutral oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon fresh ginger, grated
17 - Freshly ground black pepper to taste
→ Serving
18 - 4 cups cooked jasmine rice or short-grain rice
19 - 4 tablespoons chili crisp
20 - 1/4 cup fresh cilantro leaves, roughly chopped
21 - Extra green onions, sliced
# How-To Steps:
01 - Place sliced cucumbers in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out excess moisture. Rinse briefly and pat dry with paper towels.
02 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar. Add the cucumbers, green onions, and sesame seeds. Toss to coat evenly. Chill until ready to serve.
03 - In a bowl, combine soy sauce, oyster sauce, honey, oil, garlic, ginger, and black pepper. Add chicken and toss to coat thoroughly. Let marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden, cooked through, and juices run clear. Let rest for 3 minutes, then slice.
05 - Divide creamy cucumber salad among four serving bowls. Add a scoop of rice to each bowl. Top with sliced chicken. Drizzle each bowl with 1 tablespoon chili crisp.
06 - Garnish each bowl with fresh cilantro and extra green onions. Serve immediately while the chicken is warm.
