Stir-fried cucumber is my new favorite thing. I love cucumbers, but cooked? Consider my mind blown.
This is the kind of easy weeknight dish that comes together with what’s already in the fridge. It’s simple but delicious. Served with rice and a vegetable side dish, it makes a perfect, healthy meal.
2 boneless chicken thighs
1/3 of an English cucumber
1 celery stick
1 clove garlic
1 green onion
1 small red chili
2 tablespoons vegetable oil
1/4 teaspoon salt
1 1/2 teaspoon potato flour
2 teaspoons Shaoxing wine
3 teaspoons soy sauce
1/4 teaspoon sugar
1/2 teaspoons Chinese black vinegar (or substitute balsamic vinegar)
1 tablespoon chicken stock
1. On a chopping board, whack the chicken thighs with the back of your knife to tenderize them, then cut into 1/2-inch slices. Place in a bowl and add the salt, 1 teaspoon of the potato floud, 1 teaspoon of the wine, 1 teaspoon of the soy sauce, and 2 teaspoons water and combine.
2. Cut the cucumber piece in half lengthwise and then cut into 1/4-inch strips. Cut the celery into strips to match the cucumber. Peel and thinly slice the garlic and ginger. Cut the green onion and chili into thin slices on the diagonal. Combine the sugar, remaining 1/2 teaspoon potato flour, remaining 1 teaspoon wine, remaining 2 teaspoons soy sauce, vinegar, and chicken stock in a small bowl.
3. Heat the oil in a wok over high heat. Add the chicken and stir-fry. When the pieces have almost cooked, add the garlic, ginger, green onion, and chili and stir-fry for about 2 minutes, until fragrant. Add the cucumber and celery and stir-fry for 1 minute.
4. Add the sauce and stir quickly to coat the chicken and vegetables. Remove from heat and serve warm.