06/12/2026
It’s been a minutes since we’ve shared a favorite recipe, but this one’s perfect for summer!
Laura Elise Freeman Easy, quick, and delicious meal with soy glazed chicken (inspired by CONNIE COOKS 🍜). This one is great because you can use up cucumbers, radishes, carrots, and purslane from the garden.
Recipe for 2
1 large chicken breast or 2 thighs, boneless
S&P
1/8 c cornstarch
1.5 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey
2 garlic cloves minced
3/4 c Jasmine rice
1/2 large cucumber, sliced into half moons
Radishes, thin diced and cut into half moons
1 green onion
Matchstick carrots
Purslane (optional)
Lime juice
Sugar
1 tbsp butter
Vegetable oil
Start the rice and cook according to package instructions.
Thin slice cucumber and radishes. Put the cucumber in a medium size bowl, add a spritz of lime juice, salt, pepper, and sugar to taste. Put radishes in a bowl with purslane leaves, discarding stems. Mix to combine the radishes and purslane. Chop green onion, separating whites from greens, then set aside.
in a small bowl, make the soy glaze mixture by combining soy sauce, oyster sauce, honey, and garlic. Set aside.
Heat a medium sized skillet over medium. On a plate, season chicken with salt and pepper, then lightly dredge with cornstarch.
Once skillet is heated, add vegetable oil and sauté chicken over medium heat until 165 interior temperature. Remove the chicken pieces and turn the heat down to low. Add sauce and green onion whites to skillet while you slice the chicken into bite-size pieces, then place the chicken back in the skillet and mix until all the chicken pieces are coated evenly. Do not let the sauce burn.
Once rice is done, take off burner, add green onion greens and a quarter teaspoon of butter, then fluff.
Assemble, and optionally top with sesame seeds. Enjoy!
