Chicken with Cucumbers and Mushrooms
Savor the perfect harmony of flavors and textures in this vibrant Chicken with Cucumbers and Mushrooms recipe. Tender strips of seasoned chicken breast are stir-fried with crisp cucumbers and earthy mushrooms, then tossed in a savory soy sauce-based glaze infused with garlic and sesame oil. This quick and healthy dish, ready in just 35 minutes, boasts a delightful balance of freshness and umami, making it ideal for busy weeknights. Serve it warm over steamed rice or noodles for a satisfying, one-pan meal that’s as nutritious as it is delicious. Perfect for those seeking an easy chicken stir-fry recipe packed with wholesome ingredients and bold flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 large cucumber
- 8 ounces button mushrooms
- 3 cloves garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 0.25 cups chicken broth
- 1 teaspoon cornstarch
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons salt
- 1 stalk (optional for garnish) green onion
Instructions
Slice the chicken breasts into thin strips. Season with salt and ground black pepper, and set aside.
Wash the cucumber and slice it into thin rounds. If desired, cut the rounds into halves to make semi-circles.
Clean and slice the mushrooms into even pieces.
Mince the garlic cloves and chop the green onion, if using, for garnish.
In a small bowl, whisk together the soy sauce, chicken broth, sesame oil, and cornstarch. Set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes, stirring occasionally, until they are lightly browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to release moisture and soften.
Add the cucumber slices to the skillet and cook for another 2 minutes, stirring gently, until the cucumbers are slightly tender but still crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.
Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Remove from heat, garnish with chopped green onion if desired, and serve hot.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 608 mg | 13% | |
*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.
