Chicken With Cucumbers
- Reviews 1
Ready In: 30 mins
Serves: 2
Ingredients
- 1 boneless skinless chicken breast
- 1 egg white, lightly beaten
- cornstarch, as needed
- 2 tablespoons oil
- 1 slice gingerroot (small slice)
- 1 dash sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1 tablespoon rice wine
- 1 English cucumber
Directions
- Cut the cucumber in half lengthwise, then cut diagonally in 1/4-inch slices.
- Combine the soy sauce, sugar, salt and pepper as a sauce.
- Set aside.
- Cut the chicken into thin diagonal slices at a 45° angle.
- Dip the chicken slices into the egg, then into the cornstarch; rest slices on wax paper.
- Heat the oil over medium-low heat.
- Gently fry the chicken in single layer batches.
- Remove and drain on paper towels or brown paper bag.
- Add more oil if necessary.
- Fry ginger until it gives off its aroma.
- Add cucumber and stir-fry for a minute or two.
- Add rice wine.
- When most of the wine has evaporated, raise the heat to high, add the chicken and sauce.
- Stir-fry quickly over high heat.
- Remove from heat and sprinkle on a few drops of sesame oil.
- Serve with steamed rice.
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