Cucumber chicken stir fry

Ingredients

• 300 g boneless chicken thighs
• 200 g cucumber
• 10 g garlic
• 15 ml light soy sauce
• 5 g cornstarch
• 15 ml cooking oil
• 40 ml water

Method

1. Cut the chicken into 2 cm cubes. Mix with light soy sauce and cornstarch and refrigerate for 10 minutes. Dice the cucumber and mince the garlic.
2. Heat oil in a wok over medium heat and stir-fry the chicken until the surface changes colour. Add the garlic and fry until fragrant.
3. Add 40 ml of water, cover and simmer for 5–8 minutes, until the chicken reaches at least 74°C internally.
4. Add the cucumber and stir-fry over medium-high heat for 2 minutes until piping hot. Check that the chicken is fully cooked before serving.