Chicken with Cucumber

Ingredients:

• Boneless chicken breast (cut into 1 inch cubes) - 1 lbs
• Cucumber (peeled and diced into 1 inch cubes) - 1 
• Salt
• Oil
• Garlic (finely chopped) - 2 tbsp
• Green Onions (finely chopped) - 1 tbsp
• Light soy sauce - 4 tsp
• Rice wine - 4 tsp
• Chili powder - 1/2 tsp

Directions:

1. Sprinkle cubed cucumber with salt and place in a large strainer to drain for 20 minutes.
2. Rinse the cucumber cubes in cold running water and dry with kitchen paper towel.
3. In a large wok heat oil
4. When hot, add
• chicken cubes
• stir-fry for a couple of minutes
5. Add all ingredients except the cucumber cubes
6. keep stir frying the entire mixture for another couple of minutes.
7. Now add the cucumber cubes and stir fry for 3 more minutes 
8. Serve with rice

Basil Pork Stir-fry

Ready in 30 minutes

You will need:

• a large wok or frying pan

Ingredients:

Recipe serves 2 to 4

• Pork (ground or thin strips) - 1lbs
• Garlic Cloves (chopped finely) - 4-5
• Fresh red chilies (chopped fine) - 1 to 2
• or substitute 1/2 to 3/4 tsp. dried crushed chili
• Chicken stock - 1/4 cup
• Egg - 1
• Basil leaves - 1 to 1 1/2 compressed cup
• Green Onions (sliced) - 4 to 5
• Oil for stir frying

Stir-fry sauce:

• Oyster sauce - 2 Tbsp
• Fish sauce - 1 Tbsp (optional)
• Hoisin sauce - 1 tbsp (optional)
• Dark soy sauce - 1 Tbsp
• Brown sugar - 1 generous Tbsp
• Fresh squeezed lime juice (optional)

Directions:

1. Combine all stir-fry sauce ingredients together in a cup. Stir well to dissolve the sugar. Set aside.
2. Heat a wok or a large frying pan over medium heat.
3. Add
• Oil and swirl around. Then add
• Garlic
• Chili
• Stir fry for 30 sec to 1 min to release fragrance. Then add
• Meat
4. Stir fry until the pork is nearly cooked (5-6 minutes). Add
• half the chicken stock as you stir fry to keep ingredients sizzling.
• Reserve remaining stock for later
5. Push ingredients aside and 
• crack the egg in the middle of the wok/pan.
• Quickly stir fry to scramble the egg, then mix with other ingredients.
6. Add stir fry sauce and stir to incorporate.
7. Reduce heat to medium low. 
8. Allow stir fry to simmer 2-3 minutes  (add a little more chicken stock if needed). 
9. While dish is simmering chop up the basil.
10. Add
• remaining chicken stock 
• green onions
• basil
• and stir well.
11. Reduce heat to low and taste test. If too salty add some lime juice.
12. Best served immediately with a side of rice.

Footnote:

While preparing this recipe, I did not have chicken stock. So, I used water instead. 

Chicken and Basil Stir-fry

Ready in 40 minutes
You will need:

• a large skillet or wok

Ingredients

Recipe for 4 servings

• Chicken breast halves (boneless, skinless crosswise into 1/4-inch thick slices) - 1 1/2 lbs
• Salt and ground pepper - to taste
• Vegetable oil
• Small onion (halved and cut into 1/4 inch thick wedges - 1
• Bell peppers (red, yellow, green or a mix, ribs and seeds removed; cut into 1/4 inch wide strips) - 2
• Garlic cloves (minced) - 6
• Rice vinegar - 2 tbs
• Soy sauce - 2 tbs
• Basil leaves - 1 and 1/2 cups

Directions:

1. Season chicken generously with salt and pepper.
2. In a large wok or non stick skillet, heat 
• 2 tsp of oil and fry
• chicken until browned but not completely cooked. 
3. Transfer to plate and set aside.
4. To the skillet, add 
• oil and fry
• Onion
• Bell peppers
• cook over medium high heat, tossing often, until beginning to brown. Add
• Garlic
• Cook until fragrant.
5. Add 
• 1/4 cup of water
• Vinegar
• Soy sauce
• fried chicken
6. Cook, tossing, until chicken is cooked through.
7. Remove from heat and stir in 
• Basil leaves
8. Serve with white rice.

Footnotes:

The chicken can be coated in cornstarch before frying to have a more crispier chicken.