Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons sesame oil
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup raw sesame seeds
  • crushed red pepper flakes, using to your taste
  • 2 tablespoons chopped chives or green onions
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup honey
  • 3 tablespoon rice vinegar
  • 2 cucumbers, thinly sliced
  • 1 pound boneless skinless chicken thighs or breasts, thinly sliced
  • 2 teaspoons corn starch or flour
  • 4 cloves garlic, minced or grated
  • black pepper
  • 1 inch fresh ginger, grated
  • 2 red or orange bell peppers, thinly sliced
  • steamed white or brown rice for serving ((ginger rice in notes))

Instruction

  • 1. To make the sesame crumbs: Heat 1 tablespoon oil, the Panko, sesame seeds, and a pinch of crushed red pepper flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. Sprinkle with salt. Set aside.2. To make the sauce: Combine the soy sauce, honey, rice vinegar, and 1 tablespoon oil. 3. Toss the cucumbers with 1/4 cup of the sauce and a large pinch of red pepper flakes. Let sit. 4. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.5. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the bell peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.6. Serve the chicken over bowls of rice. Top with sesame crumbs and spicy cucumbers. Enjoy!