Chicken with cucumber

From Cookipedia

A Chinese-style dish that is quickly stir-fried so has a fresh appealing taste.

Chicken with cucumber
Servings:Serves 2
Calories per serving:366
Ready in:25 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012

Best recipe review



Unusual and very nice - don't see this in our local Chinese!



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Cut the chicken into cubes (about the size of a sugar cube)
  2. Mix with the salt, coat in cornflour and mix with egg white
  3. Cut the cucumber is to cubes the same size as the chicken
  4. Heat 3 tablespoons of vegetable oil in a wok on a high heat
  5. Stir-fry the chicken pieces until cooked (about 3 to 4 minutes), remove and set aside
  6. Add a little more vegetable oil to the wok
  7. Stir-fry the garlic and ginger until they take a little colour
  8. Add the rice wine, chili flakes and a little more water if more sauce is required, allow it to boil
  9. Add the chicken and cucumber back and heat through
  10. Add the cornflour paste and the crumbled stock cube and stir until thickened
  11. Discard the ginger slices and serve

Serving suggestions

Serve with plain rice or special fried rice

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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