Soy-Glazed Chicken Breasts with Pickled Cucumbers

cooking.nytimes.com

JudyN

1 English cucumber, thinly sliced

1 shallot, peeled, halved and thinly sliced lengthwise

¼ cup rice vinegar

Kosher salt and black pepper

¼ cup low-sodium soy sauce or tamari

2 tablespoons honey or maple syrup

4 boneless, skinless chicken breasts (1½ to 2 pounds)

2 tablespoons vegetable oil

2 garlic cloves, smashed

1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife

Cilantro leaves and tender stems, for serving

Steamed rice, for serving

Directions at cooking.nytimes.com

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