Ingredients for Chicken With Cucumbers
- Boneless Skinless Chicken Breast
- Egg White
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil (plus more as needed)
- Gingerroot
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon rice wine or dry sherry
- English Cucumber
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How to Make Chicken With Cucumbers
- Prepare the cucumber: Halve the cucumber lengthwise, then cut into 1/4-inch diagonal slices. Set aside.
- Whisk together the sauce: In a small bowl, combine soy sauce, sugar, salt, and pepper. Set aside.
- Prepare the chicken: Cut the chicken into thin diagonal slices at a 45-degree angle. Dip each slice in the beaten egg, then dredge in cornstarch. Place the coated chicken slices on wax paper.
- Fry the chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-low heat. Fry the chicken in batches, ensuring not to overcrowd the pan, until golden brown and cooked through. Remove and drain on paper towels.
- Stir-fry the aromatics: Add 1 more tablespoon of oil to the wok. Add the grated ginger and stir-fry until fragrant (about 30 seconds).
- Add the cucumbers: Add the cucumber slices and stir-fry for 1-2 minutes until slightly tender-crisp.
- Deglaze the pan: Add the rice wine and stir, allowing most of it to evaporate.
- Combine everything: Increase the heat to high. Add the cooked chicken and the prepared sauce. Stir-fry quickly for 1-2 minutes until heated through and the sauce has thickened.
- Finish and serve: Remove from heat and drizzle with sesame oil. Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
19g
Fat
11g
Carbs
2g
