Cucumber and Chicken Stir-Fry

Serves: Serves 4

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Ready In: 40 mins

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

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.