Ginger Chicken with Cumber recipe

My Cucumbers are producing and the thought of making pickles or soaking in Vinegar and sugar is just not up my alley.

I found a great recipe for a lunch or dinner meal that even my husband liked. Found at BBC website.

Garlic Chicken with Cucumber

1 lb. boneless/skinless chicken of choice
1 lb Cucumber
1-2 tsp salt
1 T. veggie oil
1 1/2 T. diced Garlic, and 1 T. green onions or other onion diced
1 T. Soy sauce
1 T. Rice vinegar
2 tsp. Chili Powder
2 tsp. Sesame oil

Cut chicken into one inch cubes and set aside.

Peel Cucumber, half it and cut into cubes, sprinkle with salt (I just sprinkled a few fingers full on and mixed). Put the cucumber in a colander and let sit and drain for 20 minutes. This removes excess water from Cucumber.

While that sits, I get the rest of the ingredients prepared.

After about 20 minutes. Rinse Cucumber cubes in running cold water and blot dry. Heat a wok or large frying pan until very hot. Add the  1 T. veggie oil or a little more and add chicken cubes. Stir-fry them for a few seconds.

Add all the ingredients except Cucumber and continue to stir-fry for another 2 minutes. Now add the Cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once.

This is a quick and easy meal to prepare. Most of the work is in the preparation.

So, I used less meat because it was just 2 of us eating this food. I used one 10.5 ounce Cucumber to. I think 2 cucumber that size would be great for 4 and of course about 1 lb. meat or more. I did not worry about the Cucumbers water content to much or the whole salting and sitting time.

The meal was very unique and good. I served it with NAAN bread and I am sure this would go just fine over rice and or with other breads, tortillas, rolls, or biscuits.