Healthy Chicken Stir-Fry with Cucumber – Light Low-Calorie Dinner

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  COOK TIME

  Prep 10m • Cook 12m

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  VIEWS

  522

1. Chicken breast

   200 g

2. Cucumber

   1 medium

3. Carrot

   1/4 medium carrot

4. Salt

   1/2 tsp

5. White pepper

   1/4 tsp

6. Oyster sauce

   1 tbsp

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7. Egg

   1 small egg

8. Cornstarch

   1 tsp

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9. Cooking oil

   1 tbsp

1. Step 1: Slice the chicken thinly

   Slice the chicken breast as thinly as you comfortably can so it cooks evenly.

   

2. Step 2: Marinate lightly

   Mix the chicken with 1/4 tsp salt, white pepper, oyster sauce, one small egg, and 1 tsp cornstarch. Let it rest for about 30 minutes.

   

3. Step 3: Prep the vegetables

   Slice the cucumber and carrot thinly so they cook quickly.

   

4. Step 4: Poach the chicken gently

   Bring water to a boil, add a small pinch of salt, then drop the chicken slices in one by one. Cook just until the color changes—don’t overcook.

   

5. Step 5: Stir-fry the vegetables

   Heat 1 tbsp oil. Add the carrot first; when slightly softened, add the cucumber. Stir briefly.

   

6. Step 6: Add the chicken and finish

   Add the poached chicken to the pan and season with the remaining 1/4 tsp salt. Stir to combine and stop as soon as everything is heated through.

   

1. Poach the chicken just until it changes color to keep it tender

2. Cut the vegetables thin so they stay crisp even with quick cooking

3. If watching sodium, reduce salt slightly—the oyster sauce already adds flavor

4. Use a nonstick pan to reduce the need for extra oil

5. Serve immediately to enjoy the contrast between tender chicken and crisp cucumber

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