# What Goes In:
→ Creamy Cucumber Salad
01 - 2 large English cucumbers, thinly sliced
02 - 1 teaspoon salt
03 - 1/3 cup plain Greek yogurt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 teaspoon sugar
08 - 2 green onions, thinly sliced
09 - 1 tablespoon toasted sesame seeds
→ Seared Chicken
10 - 1.25 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon honey
14 - 1 tablespoon neutral oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon fresh ginger, grated
17 - Freshly ground black pepper to taste
→ Serving
18 - 4 cups cooked jasmine or short-grain rice
19 - 4 tablespoons chili crisp
20 - 1/4 cup fresh cilantro leaves, chopped
21 - Extra green onions, sliced
# How to Make It:
01 - Place sliced cucumbers in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to remove excess moisture. Rinse briefly and pat dry with paper towels.
02 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar. Add drained cucumbers, green onions, and sesame seeds. Toss until evenly coated. Refrigerate until ready to serve.
03 - In a separate bowl, combine soy sauce, oyster sauce, honey, neutral oil, minced garlic, grated ginger, and black pepper. Add chicken and coat thoroughly. Let marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Add marinated chicken and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a cutting board, let rest for 3 minutes, then slice into strips.
05 - Divide creamy cucumber salad evenly among four serving bowls. Add 1 cup cooked rice to each bowl. Top with sliced chicken and drizzle 1 tablespoon chili crisp over each portion.
06 - Top each bowl with fresh cilantro and additional sliced green onions. Serve immediately.
