Teriyaki Sweet Chili Chicken and Spicy Cucumber Salad – this recipe was so popular on my old website – first Fresh Hunger before changing its name to Lovoni Walker. Because of the recipe’s popularity, I had to add it here. The photography is a little old & perhaps I’ll update it later. Let’s look past that shall we to the recipe: thinly sliced chicken is coated in flour, pan-fried until golden & tossed in a sweet salty sauce until glazed & glistening. Then it’s topped with a crunchy cucumber salad/side/salsa, call it what you may but don’t skip the spicy cucumber salad. It’s part of the what makes this recipe so delicious. I love to serve this with coconut rice.
Lovonis Lark
recipes + wellness
Teriyaki Sweet Chili Chicken & Spicy Cucumber Salad
Thin slices of pan-fried chicken tossed in a sweet-salty sauce with a little kick of heat served with a crunchy cucumber salad.
Servings: 5
- 3/4 cup all-purpose flour plain flour
- 1 tsp each sea salt & freshly ground pepper
- 24 oz (680g) skinless, boneless chicken breasts, thinly sliced at an angle to make small, filet looking pieces
- neutral oil such as avocado or canola
- 3 Tbsp teriyaki sauce
- 2 Tbsp Thai sweet chili sauce
- 2 Tbsp rice vinegar
- hot, steamed jasmine rice, to serve
- black or yellow toasted sesame seeds, for garnish
spicy cucumber salad
- 2 Tbsp teriyaki sauce
- 2 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 1 tsp toasted sesame seed oil
- 2 to 3 small red chilies, thinly sliced
- 6 mini cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 Tbsp sliced pickled ginger, optional
- Preheat the oven to 'keep warm'. Place a wire rack on a baking sheet. Make the cucumber salad - see below and store in the fridge until ready to serve. It can be made an hour or two ahead of serving.
- Combine flour, salt & pepper in a medium shallow dish. Toss the chicken pieces in flour until well coated, shaking to remove excess flour.
- Lightly cover the bottom of a large frying pan with some oil. Cook the chicken in 2 to 3 batches on medium to medium-high heat until golden & crisp, about 4 to 5 minutes per side. Transfer to the wire rack & place in the oven to keep warm while you keep cooking the remaining chicken, adding a little more oil to the pan if needed. When the chicken is cooked, wipe the pan clean.
- Combine the teriyaki sauce, chili sauce and vinegar in a small bowl. Stir the sauce and add the same frying pan. Bring to a simmer on medium. Simmer, uncovered, for a minute until the sauce is starting to thicken slightly. Add the chicken and stir or gently toss until coated in the sauce and glazed.
To make the cucumber salad:
- Make the cucumber salad first: whisk the teriyaki, sugar vinegar, oil & chili together in a medium bowl. Add the cucumber & onion & ginger. Toss to combine.
- To serve: spoon the chicken over steamed rice, top with the cucumber salad and sprinkle with sesame seeds enjoy.