This refreshing and healthy chicken Chashu is easy to eat even during hot summers or on days when you have little appetite!
The method is simple: place chicken thigh and the seasonings in a microwaveable container, heat it in the microwave, and then just let it cool. Since no heat is used on the stovetop, you can cook easily even in a summer kitchen.
Ponzu (citrus-seasoned soy sauce) gives this dish a clean and bright finish. The meat turns out surprisingly moist and tender and pairs beautifully with the marinated cucumber! A must-try summer dish!
20 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5oz boneless chicken thighs (about 3 thighs, 300g)
- 1 Japanese cucumber (of 0.5 of an English cucumber)
- A6tbsp ponzu (citrus-seasoned soy sauce)
- A1tbsp sugar
- A1tsp sesame oil
DIRECTIONS
- 1
Pierce the skin of the chicken thigh in several places with a fork, and place it skin-side down in a microwaveable container. Pour in the (A) ingredients (ponzu, sugar, and sesame oil), cover loosely with plastic wrap, and heat in a 600W microwave for about 7 minutes. Let it sit in the microwave oven for 10 minutes after cooking with the door closed to allow residual heat to finish cooking the chicken.
- 2
Place the cucumber in a plastic bag and hit with a rolling pin until it breaks into jagged, bite-sized pieces. Add the cucumber to the container from Step 1, and let both the cucumber and chicken cool completely. (Moving the chicken and cucumber to a heatproof resealable bag or zip-top bag to cool will allow the marinade flavors to penetrate more, making it even more delicious!)
- 3
Cut the chicken into bite-sized pieces and serve.
RecipeID
632
Tips & Notes
・Chicken breast can be substituted for the chicken thigh. If using chicken breast, bring the meat to room temperature before cooking.
・You can also marinate tomatoes or boiled bean sprouts along with the chicken.
・For meal prep: place the uncooked chicken and (A) ingredients into a resealable bag, put it in the freezer, then thaw and cook later.
・To reheat, place the chicken and its marinade in a microwaveable container and heat covered with plastic wrap.
・If frozen, move the chicken to the refrigerator to defrost naturally before cooking.
・Shelf life: 3–4 days in the refrigerator, 30 days in the freezer.
・When tested, the chicken in this recipe reached an internal temperature of 167°F (75°C) for 1 minute, meeting Japan’s food poisoning prevention guidelines. However, cooking times may vary depending on your oven, so please adjust as necessary.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."