40 mins
Cucumber and Chicken Stir-Fry
Recipe by Graham
Give your cucumbers a break from salad duty and try stir-frying them instead! You’ll love them in this sizzling chicken dish. Cucumber and Chicken is an Asian Stir Fry Dish featuring tender chicken and chunks of cucumber in a spicy garlic sauce. The origins of Cucumber Chicken Stir Fry are lost in time, so naturally this recipe is a recreation of a version I first made many years ago. And it's till as tasty as ever.
Mulligatawny Soup 
Baked Egg Cups Ingredients for Cucumber and Chicken Stir-Fry
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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.
GRAHAM'S HOT TIP:
For a reall nice, professional presentation, sprinkle some chopped chives over the finished dish.
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