READY IN
40 mins
40 mins

Cucumber and Chicken Stir-Fry
Preparation Time: 30 Minutes
Cooking Time: 10 Minutes
Ingredients for Cucumber and Chicken Stir-Fry
If you are not familiar with any ingredients, please check our International Cooking Terms page.



Currently displaying quantities in US Imperial Measurements
Serves 4:
2
cucumbers (about 750g or 1½lbs in total)
1½ lb
chicken breast
2 tablespoons
soy sauce
2 tablespoons
peanut oil
1 tablespoon
sesame oil
1 tablespoon
fresh ginger (chopped)
1 tablespoon
garlic (chopped)
2 teaspoons
salt
1 teaspoon
sugar
How to Cook Cucumber and Chicken Stir-Fry
- Cut the chicken into 2.5cm/1in cubes and place them in a bowl with the sesame oil, the soya sauce, and the sugar. Stir and allow them to marianate while you prepare the cucumber.
- Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Then rinse the cucumber cubes in running cold water and blot them dry with kitchen paper.
- Heat a wok or large frying pan until very hot. Add the peanut oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for about one minute (not more). Add the ginger and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once with noodles or Cantonese rice.

For a reall nice, professional presentation, sprinkle some chopped chives over the finished dish.
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