Sweet and Sour Chicken with Cucumber

    30 minutes

    This delightfully spicy stir fried sweet and sour chicken dish is made extra special with the addition of diced cucumbers. Serve with white rice.

    4 people made this

    Serves: 2 

    • 2 boneless and skinless chicken thighs, chopped into small chunks
    • 1 teaspoon Chinese rice wine
    • 1 teaspoon light soy sauce
    • 5 thin slices fresh ginger
    • 2 tablespoons oil
    • 1 teaspoon chilli paste
    • 2 small cucumbers, peeled and diced
    • 1 teaspoon finely chopped garlic
    • salt to taste
    • 1 teaspoon sugar
    • 1 teaspoon Chinese black vinegar
    • 1 teaspoon cornflour, dissolved with 1 tablespoon water
    • 3 tablespoons peanuts, fried until golden and crunchy
    • sesame oil, for drizzling

    Preparation:10min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:30min 

    1. Marinade the chicken with rice wine, soy sauce and ginger for 10 minutes.
    2. Heat 2 tablespoons vegetable oil in a wok over high heat, add the chilli paste and fry until fragrant. Add the chicken cubes and stir fry for about 3 minutes.
    3. Add the cucumber and fry for 2 minutes, then stir in the garlic and salt.
    4. In a small bowl, mix together the sugar, vinegar and corn flour slurry. Pour this mixture into the wok and stir for 1 minute. Toss the peanuts into the wok and serve drizzled with sesame oil.

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