Ingredients
For the Salad Topper:
3 Persian or baby seedless cucumbers, thinly sliced
3 radishes, thinly sliced
1 bunch scallions, trimmed and thinly sliced
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons sugar
3 tablespoons toasted sesame seeds
For the Tray Bake:
About 1/3 cup gochujang
3 tablespoons soy sauce (light is saltier, dark is sweeter; or use half of each)
2 tablespoons rice wine vinegar
1 tablespoon light brown sugar
3 tablespoons olive oil, canola oil or peanut oil
2 inches ginger, peeled and grated or minced
4 large cloves garlic, chopped
8 chicken thighs or 6 chicken breasts, boneless, skinless, or combine them, cut into batons, 3 pieces across each thigh or 4 across each breast
2 zucchini, halved and seeds scooped out with spoon, then cut into batons 3 inches long and ½ inch wide
2 small red onions, thin wedges with root attached
Salt and pepper
Preparation
Serves: 4
For the salad topper, combine the cucumbers, radishes and scallions in a bowl, whisk up dressing and toss with salad. Add sesame seeds just before serving.
For the tray bake, preheat oven to 425°F.
Whisk up gochujang, soy sauce, rice wine vinegar, light brown sugar, oil, ginger, and garlic in a large bowl.
Place chicken, zucchini and onions into a mixing bowl, season with a little salt and generous black pepper and toss to combine. Arrange on nonstick foil-lined or foil- and parchment-lined large sheet tray. Roast about 25 minutes or until chicken is browned and cooked through and zucchini is tender. Top tray with salad and sesame seeds to serve.
