Cucumber Stir-Fried Chicken Dice (黄瓜炒鸡丁)

黄瓜炒鸡丁

Cucumber Stir-Fried Chicken Dice (黄瓜炒鸡丁) — Home-styleNationwide home cooking.

Ingredients

• boneless chicken thighs, cut into 2 cm dice
• cucumber, diced
• carrot, diced
• garlic, minced
• light soy sauce
• Shaoxing wine
• cornstarch
• neutral oil

Instructions

1. Marinate chicken: mix with 1/2 tbsp soy, Shaoxing, and 1/2 tbsp cornstarch. Rest 10 minutes. (Chicken is coated in a thin glossy film)
2. Cut cucumber into 1.5 cm dice (keep skin on for color). Cut carrot into matching dice. (Uniform dice, vibrant green and orange colors)
3. Heat oil in wok over high heat. Add chicken and stir-fry 2 minutes until color changes. (Chicken turns from pink to opaque white)
4. Add garlic, stir 15 seconds until fragrant. Add cucumber and carrot, stir-fry 1 minute. (Vegetables glisten and stay bright)
5. Mix remaining soy and cornstarch with 2 tbsp water, pour in. Toss 30 seconds until sauce thickens. (Sauce turns glossy and coats all ingredients)
6. Serve immediately while cucumber is still crisp. (Glossy chicken and colorful vegetables steaming)