Chicken and Cucumber Stir Fry is a classic Chinese home-style dish that’s quick, easy, and perfect for busy weeknights. Marinated chicken stays tender and juicy, while crisp, refreshing cucumber adds a light, fresh contrast. Served over steamed white rice or brown rice, this simple stir-fry makes a delicious and satisfying family meal.
This recipe is also ideal for families in Canada and North America, as all the ingredients can be easily found at most local grocery stores. With just a few pantry staples and fresh ingredients, you can have a wholesome homemade dinner on the table in about 20 minutes.
Love this Chicken and Cucumber Stir Fry? If you’re looking for another easy chicken thigh recipe, be sure to try our Scallion Oil Chicken Thighs. Tender, juicy chicken is topped with fragrant homemade scallion oil, creating a flavorful Cantonese-inspired dish that’s simple to prepare and perfect with a bowl of steamed rice. It’s another family favorite that’s sure to become part of your regular dinner rotation.
Tender Chicken and Cucumber Stir Fry | Healthy Cantonese Home-Style Dish
Ingredients
Main Ingredients
Marinade
Sauce
Steps
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Marinate the chicken
Soak the chicken in cold water for 5–10 minutes before cooking. This helps remove any residual blood and impurities, reducing unwanted odors while giving the chicken a cleaner taste. Drain the chicken well and pat it dry with paper towels before marinating so the seasoning can coat the meat evenly.
Slice the chicken into thin pieces. Combine it with all the marinade ingredients and mix well. Let it marinate for about 15 minutes.
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Prepare Ingredients
Wash the cucumber. If desired, peel alternating strips of skin to create a decorative pattern. Cut it into thick diagonal slices, then cut the slices into strips. Slice the garlic and ginger.
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Stir-Fry Chicken
Heat the cooking oil in a wok or large skillet over medium-high heat. Stir-fry the chicken until it is about 80% cooked through, then transfer it to a plate.
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Stir-Fry Cucumbers
In the same wok, add a little more oil if needed. Sauté the garlic and ginger until fragrant, then add the cucumber and stir-fry for about 2 minutes.
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Return the Chicken and Finish the Stir-Fry
Add the oyster sauce, light soy sauce, sugar, and water, stirring well to combine. Return the chicken to the wok and stir-fry for another 1–2 minutes.
Cover the wok and let it cook for 1 minute, allowing the chicken and cucumber to absorb the flavorful sauce. Remove the lid, drizzle with sesame oil, toss everything together, and serve immediately.
Serve and Done
Cooking Tips 烹飪技巧
- Use chicken thighs instead of chicken breasts for a juicier, more tender texture.
- Don't overcook the cucumber. Stir-fry it for just a couple of minutes to keep it crisp and refreshing.
- Peel alternating strips of the cucumber skin before slicing. This helps the cucumber absorb the sauce while maintaining its shape and adding an attractive presentation.
- Add extra vegetables such as carrots, wood ear mushrooms, or onions for more nutrition, color, and texture.
