Chicken with Cucumbers
Transform your weeknight dinner routine with this irresistibly light and flavorful Chicken with Cucumbers recipe. Tender chicken strips are marinated in a savory blend of soy sauce, sesame oil, and cornstarch, then quickly stir-fried to golden perfection. Crisp cucumber slices are tossed with fragrant garlic and ginger, creating a perfect balance of freshness and warmth in just one pan. Finished with a glossy sauce made with chicken stock, this high-protein, low-carb dish is as nutritious as it is delicious. Ready in just 25 minutes, it’s ideal for busy evenings and pairs beautifully with steamed rice or can stand alone as a satisfying meal. Whether you're craving a quick stir-fry or looking to incorporate more fresh veggies into your diet, this Asian-inspired chicken dish is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken breast
- 2 cucumber
- 3 tablespoons soy sauce
- 1 tablespoon ginger
- 2 garlic cloves
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 100 ml chicken stock
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 scallions (optional for garnish)
Instructions
Cut the chicken breast into thin strips, about 1/2-inch wide.
In a small bowl, mix 2 tablespoons of soy sauce, cornstarch, and sesame oil into a marinade. Add the chicken strips and coat well. Set aside to marinate for 10 minutes.
Peel the cucumbers if desired (optional), then slice them into thin half-moon shapes by cutting lengthwise and then slicing crosswise at an angle.
Finely mince the garlic cloves and grate the ginger. Keep them ready to add during cooking.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken strips to the pan. Cook for 3–4 minutes, stirring frequently, until the chicken is golden and mostly cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced cucumbers to the pan and stir-fry for 2 minutes, allowing them to soften slightly while maintaining their crispness.
Return the chicken to the pan. Add the chicken stock, remaining tablespoon of soy sauce, salt, and pepper. Stir well to combine everything.
Cook for another 2–3 minutes, letting the sauce thicken slightly and ensuring the chicken is fully cooked through.
Taste and adjust seasoning if needed. Garnish with chopped scallions if using.
Serve hot with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
