Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large cucumber, peeled, seeded, and thinly sliced
- 1 red jalapeño pepper, finely minced (remove seeds for less heat)
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Step 1: In a large bowl, combine the cucumber slices, jalapeño, cilantro, lime juice, soy sauce, sesame oil, ginger, garlic, and red pepper flakes (if using). Toss gently to coat.
- Step 2: Add the chicken to the bowl and toss to ensure all pieces are coated in the marinade. Marinate for at least 30 minutes, or preferably up to 2 hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and browned, about 8-10 minutes.
- Step 4: Once the chicken is cooked, taste and adjust seasoning as needed. You may want to add a touch more lime juice or soy sauce depending on your preference.
- Step 5: Serve immediately over rice or quinoa, or enjoy as a filling for tacos or lettuce wraps. Garnish with extra cilantro and lime wedges if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid overcooking and drying out the chicken.
- Serve this vibrant dish with a side of creamy coconut rice for a truly unforgettable flavor combination.
- For extra zing, add a pinch of toasted sesame seeds just before serving; the added texture elevates the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American