Name: Stir-fried Chicken and Cucumbers
Yield: Makes 2 servings as a main dish or 4 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 1 teaspoon cornstarch; 3 tablespoons thinly slivered fresh ginger; 1 teaspoon vegetable oil; 2 tablespoons minced garlic; 8 ounces boneless, skinless chicken thighs, trimmed of fat; 2 tablespoons vegetable oil; 1 small fresh chile (preferably red), such as jalapeño or Fresno, or to taste; 2 teaspoons sugar; 1 teaspoon soy sauce; 1 tablespoon rice vinegar; ⅛ teaspoon ground white pepper; ⅓ cup water; 1½ teaspoons cornstarch; 1 large cucumber (about 12 ounces); ¼ teaspoon salt

Linda Anusasananan

Stir-fried Chicken and Cucumbers

Preparation info

Makes
2
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

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.

Ingredients

Chicken

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

Asia
China
Dinner
Main course

Method

For the Chicken

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

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