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Easy prep
One pot

One-Pan Asian Sticky Chicken

with Smashed Cucumber Salad

Cooking time

20 minutes


2 / 4


730 /serving

A Chinese-cuisine pantry staple, hoisin is a sweet and savoury sauce that gets its irresistible flavour from soybeans, vinegar and a variety of spices. In this quick and easy recipe, you’ll use it to make a gorgeous glaze for your juicy boneless chicken thighs. On the side, you’ll serve up a marinated cucumber salad and fragrant ginger-garlic sticky rice. Sprinkle on some roasted peanuts, for flair and crunch—who needs restaurants with home cooking this good?

We will send you:

  • 4 Chicken thighs
  • 2 Cucumbers
  • 1 Bunch of Thai basil
  • 15ml Ginger paste
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 15ml Rice vinegar
  • 10g Brown sugar
  • 100g Julienned daikon
  • 60ml Hoisin sauce
  • 225g Pre-cooked jasmine rice
  • 25g Peanuts

Contains: Peanuts, Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Large pan
Salt & pepper
Total Fat
30 g
Saturated Fat
5 g
1100 mg
Total Carbs
76 g
21 g
43 g
4 g
a picture
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side or until golden brown.
a picture
Make the salad
While the chicken cooks, halve the cucumbers lengthwise; using the side of your knife, gently smash the cucumber halves until slightly flattened, then cut into large chunks. In a large bowl, combine the cucumbers, daikon, as many of the onions as you’d like, vinegar, brown sugar, Thai basil (tearing the leaves and discarding the stem before adding) and 1 tbsp oil (double for 4 portions). Season with S&P and toss to combine thoroughly.
a picture
Glaze the chicken
To the pan of chicken, add the hoisin sauce and ¾ cup water (double for 4 portions). Cook, occasionally spooning the sauce over the chicken, 1 to 3 minutes, until the chicken is thoroughly coated and the sauce has thickened slightly.
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Warm the rice & plate your dish
Using a knife, poke a small hole in the bag of rice; microwave 1 to 1 ½ minutes. Transfer the heated rice to a bowl. Immediately add as much garlic and ginger to the bowl as you’d like; stir to combine thoroughly. Divide the cooked rice between your plates. Top with the glazed chicken and sauce. Garnish the chicken with the peanuts. Serve the cucumber salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.