Sticky Sesame Dijon Chicken with Cucumber Salad
If you’re craving something cozy, flavourful, and fast, this Sticky Sesame Dijon Chicken is about to become your new weeknight go-to. It’s sweet, savoury, and packed with umami thanks to a quick marinade of soy sauce, garlic, maple syrup (or honey), sesame oil, and whole grain or dijon mustard. Paired with a crisp cucumber salad tossed in rice vinegar and sesame oil, this dish hits every note.
This recipe comes together in one pan and one bowl, making it ideal for busy nights when you want something delicious.
Why You’ll Love This Recipe:
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Sticky-sweet glaze with bold flavour – A balanced mix of soy, maple syrup, mustard, and garlic clings to each bite.
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Quick marinade – Just 20–30 minutes adds tons of flavour without the wait.
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One-pan cooking – Minimal cleanup, maximum payoff.
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Crisp cucumber salad – Bright and refreshing to balance the sticky chicken.
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Versatile and customizable – Serve it with rice, noodles, lettuce wraps, or in a grain bowl.
How to Make Sticky Sesame Dijon Chicken:
Step One:
In a small bowl, whisk together the soy sauce, maple syrup (or honey), dijon mustard or whole grain mustard, rice vinegar, grated garlic, sesame oil, and optional lime zest. Add the chicken thighs and toss to coat. Let marinate for at least 20–30 minutes, or longer if you have time.
Step Two:
Meanwhile, make the cucumber salad: toss sliced cucumbers with rice vinegar, sesame oil, and sugar. Let sit for 5–10 minutes to lightly pickle. Sprinkle with green onion and sesame seeds, if using.
Step Three:
Remove the chicken from the marinade and let any excess drip off — this prevents burning, since the marinade contains sugar. Heat a large nonstick or cast iron skillet over medium-low heat and add a light drizzle of oil. Once hot, add the chicken and cook for 4–5 minutes per side, adjusting the heat as needed, until golden and cooked through.
Step Four:
Once the chicken is cooked, pour the reserved marinade into the pan. Let it simmer for 2–3 minutes until thickened and sticky, stirring to coat the chicken.
Step Five:
Serve the sticky sesame dijon chicken over a bowl of rice (or noodles), with the cucumber salad on the side. Top with extra sesame seeds and optional green onions.
Substitutions:
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Maple syrup or honey: Either works well. Maple syrup gives a deeper, earthier sweetness, while honey makes the glaze extra glossy.
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Mustard: Dijon mustard or whole grain mustard will work – whole grain mustard will be more rustic, and Dijon mustard will be smoother and have a more intense flavour.
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Chicken thighs: Boneless, skinless chicken breasts or even tofu can be used — just adjust cooking time accordingly.
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Rice vinegar: Apple cider vinegar or lime juice also work well in both the marinade and the salad.
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Cucumbers: Persian or English cucumbers are best, but thinly sliced zucchini or radish can be added for extra crunch.
How to Store this Dish:
Chicken: Lasts up to 3–4 days. Reheat in a skillet over low heat or in the microwave in 30-second intervals. If the glaze thickens too much, add a splash of water to loosen it.
Cucumber Salad: Best enjoyed fresh for the perfect crunch!
Tips to Avoid Burning the Marinade
Because the marinade includes maple syrup or honey, it can burn quickly if the heat is too high. Here’s how to avoid that:
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Let excess marinade drip off before placing the chicken in the pan. You’ll still get all the flavour, without the sugars hitting the heat too soon.
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Cook over medium-low heat, not high heat. A gentler temperature gives the chicken time to cook through without scorching the sauce.
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Add the marinade later. Cook the chicken first until golden and nearly done, then pour in the reserved marinade and simmer just for a few minutes until it thickens into a sticky glaze.
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Use a nonstick or well-seasoned cast iron skillet to prevent sticking and burning.
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Sticky Sesame Dijon Chicken with Cucumber Salad
Ingredients
For the Chicken:
- 1.5 lb boneless skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp maple syrup or honey
- 1 tbsp Dijon mustard or whole grain mustard
- 1 tbsp rice wine vinegar
- 2 garlic cloves grated
- 1 tbsp sesame oil
- Optional: lime zest for brightness
For the Cucumber Salad:
- 1 large cucumber thinly sliced
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- ½ tsp sugar or honey
- Optional: sliced green onion sesame seeds for garnish
Instructions
- In a small bowl, whisk together the soy sauce, maple syrup (or honey), Dijon or whole grain mustard, rice vinegar, grated garlic, sesame oil, and optional lime zest. Add the chicken thighs and toss to coat. Let marinate for at least 20–30 minutes, or longer if you have time.
- Meanwhile, make the cucumber salad: toss sliced cucumbers with rice vinegar, sesame oil, and sugar. Let sit for 5–10 minutes to lightly pickle. Sprinkle with green onion and sesame seeds, if using.
- Remove the chicken from the marinade and let any excess drip off — this prevents burning, since the marinade contains sugar. Heat a large nonstick or cast iron skillet over medium-low heat and add a light drizzle of oil. Once hot, add the chicken and cook for 4–5 minutes per side, adjusting the heat as needed, until golden and cooked through.
- Once the chicken is cooked, pour the reserved marinade into the pan. Let it simmer for 2–3 minutes until thickened and sticky, stirring to coat the chicken.
- Serve the sticky sesame dijon chicken over a bowl of rice or noodles, with the cucumber salad on the side. Top with extra sesame seeds and green onions for crunch and color.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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