Spicy Stir-Fried Cucumbers with Shredded Chicken

Name: Spicy Stir-Fried Cucumbers with Shredded Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces skinless, boneless chicken breast cutlets, pounded 1/8 inch thick and very thinly sliced crosswise; 5 garlic cloves, smashed; 1 tablespoon finely chopped peeled fresh ginger; 1 teaspoon baking soda; Kosher salt; Freshly ground black pepper; 1/4 cup distilled white vinegar; 1 teaspoon sugar; 3 tablespoons canola oil; 12 dried red chiles, such as chiles de arbol10 left whole, 2 stemmed and crumbled; 1 pound seedless cucumbers, preferably Persian, cut into 1 1/2-inch pieces; 1 serrano chile, thinly sliced; 1/4 cup chopped cilantro sprigs; Lemon wedges and steamed rice, for serving

Servings: persons

12 ounces skinless, boneless chicken breast cutlets, pounded 1/8 inch thick and very thinly sliced crosswise
5 garlic cloves, smashed
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon baking soda
Kosher salt
Freshly ground black pepper
1/4 cup distilled white vinegar
1 teaspoon sugar
3 tablespoons canola oil
12 dried red chiles, such as chiles de arbol10 left whole, 2 stemmed and crumbled
1 pound seedless cucumbers, preferably Persian, cut into 1 1/2-inch pieces
1 serrano chile, thinly sliced
1/4 cup chopped cilantro sprigs
Lemon wedges and steamed rice, for serving

1
In a medium bowl, toss the chicken with half of the garlic and ginger and the baking soda; season with salt and pepper.
2
In a small bowl, stir the vinegar with the sugar and 1/4 cup of water.
3
In a large skillet, heat 2 tablespoons of the oil until shimmering.
4
Add the chicken and stir-fry over moderately high heat until the chicken is almost cooked through, 2 minutes; transfer the chicken to a plate.
5
Add the remaining 1 tablespoon of oil to the skillet along with the whole and crumbled dried chiles, cucumbers, vinegar mixture and the remaining garlic and ginger; season with salt and pepper.
6
Stir-fry over moderate heat until the cucumbers are softened and most of the liquid has evaporated, 3 minutes.
7
Add the chicken and serrano and stir-fry until the chicken is cooked through, 1 minute.
8
Stir in the cilantro and season with salt and pepper.
9
Serve with lemon wedges and rice.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces skinless, boneless chicken breast cutlets, pounded 1/8 inch thick and very thinly sliced crosswise, 5 garlic cloves, smashed, 1 tablespoon finely chopped peeled fresh ginger, 1 teaspoon baking soda, and more.

Yes, Spicy Stir-Fried Cucumbers with Shredded Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!