Stir-fried Chicken and Cucumbers

Preparation info
  • Makes


    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

When cucumbers are briefly cooked, as in this Stir-fry, they retain much of their fresh coolness and crunch. Fresh red chile streaks the dish with color and heat, while a mild sweet-sour sauce ties it all together. It’s a bit like eating a hot salad.



  • 8 ounces boneless, skinless chicken thighs, trimmed of fat
  • 1 teaspoon vegetable oil


For the Chicken

  1. Cut the chicken into strips ¼ inch thick, 2 inches long, and ½ inch wide. In a small bowl, mix the chicken with the oil, cornstarch, soy sauce, and white pepper.

For the Sauce

  1. In a small bowl, mix the water, vinegar, sugar, corns