Sriracha Chicken with Cucumber and Bean Sprout Salad

5 from 1 vote

Sriracha Chicken with Cucumber and Bean Sprout Salad

Tender chicken in a sweet and tangy sauce with a bit of heat pairs well with a cool, crisp, and refreshing salad of cucumber, bean sprouts, and fresh herbs for an easy and delicious meal.

Course Main Course

Cuisine Asian

Keyword asian, bean sprout, Chicken, cucumber, dairy-free, dinner, egg-free, lunch, main, nut-free, sriracha

Prep Time 10

Cook Time 6

Total Time 9

Servings

Calories 352kcal

Author Jenny Ross

Ingredients

Chicken

1 pound chicken thighs boneless and skinless
1/8 teaspoon baking soda
1 tablespoon sake or other dry white wine
1 tablespoon fish sauce
1 garlic clove minced
1 teaspoon sriracha
1 tablespoon allulose
1/8 teaspoon black pepper fresh ground, or to taste
1 teaspoon avocado oil

Salad

1/2 English cucumber sliced thin
1 tablespoon lime juice
1/8 teaspoon stevia glycerite or 2 tablespoons allulose
6 ounces bean sprouts
1/4 cup mint leaves fresh
2 green onions sliced thin

Get Recipe Ingredients

Instructions

Combine all chicken ingredients except oil in a large bowl and stir to coat evenly. Set aside to marinate for 30 minutes at room temperature, or up to overnight to tenderize.
Season the cucumber with a generous pinch of salt and set in a strainer in the sink to drain for 15 minutes. Once drained, stir together all the salad ingredients, adjust seasoning to taste and set aside.
After the chicken has been tenderized, heat a large nonstick pan over medium high heat. When hot, add the chicken and cook on medium-high heat until little to no liquid remains, about 15 minutes total, stirring often. Cook without stirring for the last few minutes to get a slight char on the pieces once the liquid is evaporated. Serve with the salad, and more green onions sprinkled over top, if desired.

Notes

Protein:Energy Quotient [calories]: 1.97, Protein % of calories: 56.8%

Nutrition