Cucumber, garlic, ginger, Chinese chicken!
Using up seasonal veggies this is a perfect healthy delicious dish!
I’ve used spray oil because I’m on a diet but if you want a flavour boost, use sesame oil and top with sesame seeds too!
tip! I always have a cup of ready made stock in my fridge so I add it to my cooking!
Cucumber, garlic, ginger, Chinese chicken!
Using up seasonal veggies this is a perfect healthy delicious dish!
I’ve used spray oil because I’m on a diet but if you want a flavour boost, use sesame oil and top with sesame seeds too!
tip! I always have a cup of ready made stock in my fridge so I add it to my cooking!
Open in Cookpad AppSteps
- 1
Heat a large wok or frying pan spray or add the oil put it on a medium high heat! Add the garlic!
- 2
Fry gently!
- 3
Until golden brown and toasted.
- 4
Whilst the garlic is doing its thing prepare the veggies!
- 5
Once you’ve cut the cucumber with a peeler into ribbons, place in a sieve and liberally sprinkle with salt. Place on a bowl so the juice drips in. Set aside.
- 6
And the chicken.
- 7
Add the chicken and spring onions to the pan. Stir well.
- 8
Once all the sides of the chicken are white, add the chilli and soy sauce, seasoning too!
- 9
Let it bubble, turn the heat a little lower.
- 10
Add the ginger, stock and cornflour let it gently bubble.
- 11
Now rinse the cucumber ribbons under a tap.
- 12
Add the cucumber to the reduced sauce and let it simmer for a minute!
- 13
Serve onto rice or noodles! If you want add a little chopped chilli as well! Enjoy ☺️
Cooksnaps
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