Vardagskvällens sesam teriyaki kyckling med ingefärskryddad ris

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1. 1
   To make the sesame crumbs: Heat 1 tablespoon oil, the Panko, sesame seeds, and a pinch of crushed red pepper flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the crumbs out of the skillet onto a plate. Sprinkle with salt. Set aside.
2. 2
   To make the sauce: Combine the soy sauce, honey, rice vinegar, and 1 tablespoon oil.
3. 3
   Toss the cucumbers with 1/4 cup of the sauce and a large pinch of red pepper flakes. Let sit.
4. 4
   In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
5. 5
   Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the bell peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
6. 6
   Serve the chicken over bowls of rice. Top with sesame crumbs and spicy cucumbers. Enjoy!.