Stir-Fried Chicken with Cucumber

Stir-Fried Chicken with Cucumber

Stir-Fried Cucumber with Chicken is a light and flavourful Asian style dish made with tender chicken, crisp cucumber, garlic, and a savoury sauce. Cooking the cucumber briefly keeps it fresh and slightly crunchy, making this a quick and satisfying meal for lunch or dinner.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3–4

Ingredients

For the Chicken

  • 350 g boneless chicken breast or chicken thighs

  • 1 teaspoon light soy sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon cornflour

  • ¼ teaspoon ground white or black pepper

For the Stir-Fry

  • 2 medium cucumbers

  • 1 tablespoon cooking oil

  • 3 cloves garlic, finely chopped

  • 1 teaspoon fresh ginger, finely chopped or grated, optional

  • ½ small onion, sliced

  • 1 fresh red chilli, sliced, optional

  • 2 spring onions, cut into short pieces

  • Fresh coriander for garnish, optional

For the Stir-Fry Sauce

  • 1½ tablespoons oyster sauce

  • 1 tablespoon light soy sauce

  • 1 teaspoon fish sauce, optional

  • 1 teaspoon sugar

  • ½ teaspoon sesame oil

  • 80 ml chicken stock or water

  • 1 teaspoon cornflour

  • 1 tablespoon cold water

Instructions

Prepare the Chicken

  1. Slice the chicken.
    Cut the chicken into thin, bite sized strips so it cooks quickly and evenly.

  2. Marinate the chicken.
    Place the chicken in a bowl and add the light soy sauce, oyster sauce, cornflour, and pepper.

  3. Mix and rest.
    Mix until the chicken is evenly coated. Leave it to marinate for approximately 10–15 minutes.

Prepare the Cucumbers

  1. Wash the cucumbers.
    Wash and dry the cucumbers. Peel them completely or leave some strips of skin for colour.

  2. Remove the seeds if necessary.
    Cut the cucumbers in half lengthwise. When the centres contain large or watery seeds, scoop them out gently with a spoon.

  3. Cut the cucumbers.
    Slice them diagonally into pieces approximately 1 cm thick.

  4. Optional salting step.
    Sprinkle the cucumber pieces with a small pinch of salt and leave them for 5–10 minutes.

  5. Drain and dry.
    Rinse quickly, then pat dry with kitchen paper. This helps reduce excess water during stir-frying.

Prepare the Sauce

  1. Add the oyster sauce, light soy sauce, fish sauce, sugar, sesame oil, and chicken stock to a small bowl.

  2. Mix the cornflour with 1 tablespoon of cold water in a separate bowl until smooth.

  3. Keep both mixtures nearby before beginning to cook.

Cook the Chicken

  1. Heat the wok.
    Heat the cooking oil in a large wok or frying pan over medium high heat.

  2. Add the chicken.
    Place the marinated chicken into the hot wok and spread it out.

  3. Stir-fry.
    Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is lightly golden and fully cooked.

  4. Set aside.
    Transfer the cooked chicken to a plate.

Stir-Fry the Cucumbers

  1. Cook the aromatics.
    Add the garlic, ginger, and onion to the same wok. Stir-fry for approximately 30–60 seconds until fragrant.

  2. Add the cucumber.
    Add the cucumber pieces and stir-fry over high heat for approximately 2 minutes.

  3. Keep them crisp.
    Do not cook the cucumbers for too long. They should become slightly tender while remaining fresh and crunchy.

Combine the Dish

  1. Return the cooked chicken to the wok.

  2. Pour in the prepared stir-fry sauce.

  3. Toss everything together until the chicken and cucumber are evenly coated.

  4. Stir the cornflour mixture again, then pour it gradually into the wok.

  5. Cook for another 1–2 minutes until the sauce becomes glossy and lightly thickened.

  6. Add the spring onions and fresh red chilli, if using.

  7. Toss briefly and remove the wok from the heat.

Serving Suggestions

Serve immediately with:

  • Steamed jasmine rice

  • Brown rice

  • Egg fried rice

  • Rice noodles

  • Stir-fried noodles

Garnish with spring onions, coriander, sliced chillies, or toasted sesame seeds.

Kift’s Tips

  • Chicken thighs stay juicier, while chicken breast is a lighter option.

  • Cut the chicken thinly so it cooks quickly.

  • Remove large cucumber seeds to prevent the stir-fry from becoming watery.

  • Pat the cucumbers dry before cooking.

  • Use high heat and cook the cucumbers only briefly.

  • Do not cover the wok, as trapped steam can make the cucumber soft.

  • Prepare all ingredients before heating the wok because stir-frying happens quickly.

  • Stir the cornflour mixture before adding it because the cornflour settles at the bottom.

  • Add fresh chilli or chilli oil for a spicy version.

  • Mushrooms, bell peppers, carrots, or baby corn can be added for extra colour and texture.

  • Avoid adding too much salt because the soy sauce, oyster sauce, and fish sauce are already salty.

Storage Instructions

Stir-Fried Cucumber with Chicken is best served immediately while the cucumber is still slightly crisp.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat quickly in a hot wok or frying pan. Avoid cooking it for too long because the cucumber may become very soft and release extra water.

Freezing is not recommended because cucumber loses its crisp texture after thawing.

Watch the Recipe Video

See how Kift makes this fresh and delicious Stir-Fried Cucumber with Chicken step by step:

YouTube:https://youtu.be/C0Rz_gyMx2w

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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