Capturing Southeast Asian flavors is a balancing act of hot, sour, salt, and sweet combinations. This juicy chicken breast is a great example of hitting all those tasty notes with soy sauce, honey, rice vinegar, and a Korean pepper paste known as gochujang. Like well-behaved preschoolers, these flavors play beautifully together in the sandbox that is this meal. Enjoyed next to whole grain brown rice, we've packed in a ton of flavor without packing in the calories.
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Marinate the Chicken
Mince garlic. Combine garlic, 3 Tbsp. vinegar (reserve remaining for salad), gochujang paste, soy sauce, half the honey (reserve remaining for salad), ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Rinse chicken breasts and pat dry. Add chicken to marinade and toss to combine. Marinate 5 minutes.
Prepare the Ingredients
Trim zucchini ends and, using peeler, shave into long, thin ribbons. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Stack ribbons and cut into ¾" strips. Trim and slice radishes into 1/8” thin half-moons.
Grill the Chicken
Heat a grill pan or outdoor grill to medium-low heat. Lightly coat grill or grill pan with cooking spray and grill chicken breasts 6-8 minutes on each side, or until chicken reaches a minimum internal temperature of 165 degrees. Discard marinade that contained raw chicken and wipe bowl clean.
Prepare the Salad
Combine 1 Tbsp. olive oil, remaining vinegar, remaining honey, zucchini strips, red cabbage, and radishes (to taste) to clean bowl and season with ¾ tsp. salt and ¼ tsp. pepper.
Plate the Dish
If desired, slice chicken into ½" strips. Place rice and salad on a plate and arrange chicken over salad.