Soy sauce and sesame oil are some of my favorite ingredients to use in lunches and dinners, especially when I’m looking for something lighter to eat. As a Midwesterner, I’ve eaten my fair share of red meat, which makes poultry seem like a diet meal. But with this marinade, not even someone accustomed to eating half a cow every night would complain.
- 8 chicken thighs
- 4 tablespoons butter
- 1 tablespoon salt
- 2 tablespoons ginger powder
- ½ cup soy sauce
- 2 tablespoons sriracha
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
Dry chicken thighs thoroughly, then rub with salt and ginger powder.
Whisk together the soy sauce, sriracha, sesame oil and rice vinegar in a large, shallow bowl or tray, and marinate the chicken thighs for at least 1 hour; the longer they marinate, the stronger the soy flavor will be.
Preheat oven to 375º F.
Remove the thighs from the marinade and lay them flat in a baking dish. Pour the remaining marinade mixture over them. Cut the butter into ½ tablespoon pieces and top each chicken thigh.
Roast for 45 minutes, then let cool slightly in the pan. Whatever soy mixture is still left in the baking dish should be saved and drizzled over the chicken for extra flavor.
- 1 large English cucumber
- ¼ cup rice vinegar
- 1 tablespoon white pepper
- 2 tablespoons honey
Rinse and peel the cucumber, then slice into uniform pieces. Do it lengthwise, so they turn out as circular slices instead of weird strips.
In a small bowl, mix the cucumber pieces with the vinegar, pepper and honey. Let sit for a few minutes, then serve.