Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions – A Flavor-Packed, Balanced Meal Perfect for Quick and Easy Weeknight Dinners
	
		Spicy Glazed Chicken with Stir-Fried Cucumbers and Scallions is a quick, bold, and balanced weeknight dinner. Juicy chicken is coated in a spicy-sweet glaze, paired with refreshing stir-fried cucumbers and aromatic scallions for a satisfying, restaurant-style dish made at home.
	 
	
		
							- Author: Mariem
 
							- Prep Time: 10 minutes
 
							- Cook Time: 15 minutes
 
							- Total Time: 25 minutes
 
							- Yield: 3-4 servings 1x
 
							- Category: Dinner
 
							- Method: Stir-Fry
 
							- Cuisine: Asian-Inspired
 
							- Diet: Low Lactose
 
					
	 
	
		
		
			
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
 
- 2 tbsp soy sauce
 
- 1 tbsp hoisin sauce
 
- 1 tbsp sriracha or chili garlic sauce
 
- 1 tbsp honey or brown sugar
 
- 1 tbsp rice vinegar
 
- 2 tbsp vegetable oil, divided
 
- 3 cloves garlic, minced
 
- 1 tbsp fresh ginger, minced
 
- 2 cups cucumber, sliced into thin half-moons
 
- 4 scallions, cut into 1-inch pieces
 
- Salt and pepper to taste
 
- Cooked rice, for serving (optional)
 
		 
	 
	
		
		
			
- In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, honey, and rice vinegar to make the glaze.
 
- Season chicken with salt and pepper.
 
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
 
- Add chicken and cook for 5–6 minutes, until browned and cooked through. Remove and set aside.
 
- In the same skillet, add remaining oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
 
- Add cucumbers and stir-fry for 2–3 minutes until just tender but still crisp.
 
- Add scallions and cook for another minute.
 
- Return chicken to the pan and pour in the glaze. Toss to coat and cook for another 1–2 minutes until heated through and sticky.
 
- Serve hot over rice if desired.
 
		 
	 
	
		Notes
		
			
- Use chicken breast instead of thighs if preferred.
 
- Adjust spice level by increasing or reducing sriracha.
 
- Stir-fried cucumbers retain a refreshing crunch—don’t overcook.
 
- Make it gluten-free by using tamari instead of soy sauce.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 portion (without rice)
 
							- Calories: 310
 
							- Sugar: 9g
 
							- Sodium: 580mg
 
							- Fat: 14g
 
							- Saturated Fat: 3g
 
							- Unsaturated Fat: 9g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 15g
 
							- Fiber: 1g
 
							- Protein: 28g
 
							- Cholesterol: 95mg
 
					
	 
	
		Keywords: spicy chicken, stir-fry cucumbers, scallions, quick dinner, Asian glaze, weeknight meal