
A cool-warm chicken rice bowl with cucumber, soy, rice vinegar, garlic, and sesame oil.
220 gChicken thighs
120 gCucumber
8 gGarlic
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20 gGreen onion
0.5 cupRice
1.5 tbspSoy Sauce
1 tbspRice vinegar
1 tbspSesame Oil
To tasteSalt
To tasteBlack Pepper
Cook rice until tender.
Pan-sear chicken thighs with salt and black pepper until cooked through.
Whisk soy sauce, rice vinegar, sesame oil, and garlic.
Slice the chicken and serve over rice with cucumber, green onion, and sauce.