Description
This fast and fresh dinner features golden chicken, fluffy rice, and a refreshing salad of corn, cucumber, and mixed herbs—done in 30 minutes!
Ingredients
For the Chicken:
1 lb (450g) chicken breast or tenders, cubed
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
½ tsp black pepper
1 tbsp cornstarch
1 tbsp hot sauce (optional)
1 tbsp vegetable oil
1 cup green onions, chopped
2–3 cups cooked rice
For the Salad:
1 can (15 oz) corn kernels, drained and rinsed
1½ cups cucumber, diced
⅓ cup red onion, finely chopped
¼ cup parsley, chopped
¼ cup dill weed, chopped
¼ cup mint leaves, chopped
¼ cup extra virgin olive oil
2 tbsp lemon juice
Zest of ½ lemon
1 tbsp Dijon mustard
1 tbsp honey
½ tsp kosher salt
½ tsp black pepper
Instructions
Cook the Chicken:
In a bowl, mix chicken with soy sauce, oyster sauce, pepper, hot sauce, and cornstarch. Let marinate for 10 minutes.
Heat oil in a skillet over medium heat. Sear chicken in one layer for 1 minute without stirring.
Stir and continue cooking for 1 minute per side until golden.
Add green onions, stir-fry until soft. Deglaze with 2–3 tbsp water.
Adjust seasoning if needed and serve over rice.
Make the Salad:
In a large bowl, whisk together olive oil, lemon juice, zest, mustard, honey, salt, and pepper.
Add cucumber, red onion, parsley, dill, mint, and corn. Toss to coat.
Assemble Bowls:
Place rice in serving bowls.
Top with chicken and green onion sauce.
Add a generous scoop of herb salad on the side.
Notes
Add extra vegetables like bell peppers or carrots to the stir-fry for more nutrition.
For gluten-free: Use certified GF soy and oyster sauce.
Store salad and chicken separately to maintain freshness when meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
