Tonight’s solution
Chicken-Cucumber Stir-Fry
To make the meal
Rice
Fruit salad
The 5:30 Challenge has featured many a stir-fry. What makes this one particularly noteworthy is the inclusion of cucumbers. Avondale Estates resident Amanda Tarkington was inspired to create this recipe after enjoying a dish of lightly sauteed cucumbers at a restaurant. “Why haven’t I ever thought about cooking cucumbers?” she asked herself, and this dish was born.
Tarkington serves this recipe throughout the year, varying the vegetables and protein. Shrimp can substitute for the chicken; broccoli and garlic can make their way into the pan. It’s never the same twice. Water chestnuts would bring out the Asian flavors in the dish. And as with most stir-fries, Tarkington serves this over rice.
Chicken-Cucumber Stir-Fry
Hands on: 10 minutes
Total time: 15 minutes
Serves: 4
1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 large red or yellow bell pepper, cut into 1-inch pieces
1 large cucumber, peeled and seeded, cut into 1-inch pieces
1/2 cup stir-fry sauce
In a large skillet or wok, heat 1 tablespoon oil until very hot. Add chicken and cook until just beginning to cook through, about two minutes. Add onions and peppers and continue to cook until just tender, about four minutes. Add cucumber and stir-fry sauce and heat until just warmed through, about two minutes. Serve immediately.
Per serving: 213 calories (percent of calories from fat, 21), 29 grams protein, 12 grams carbohydrates, 2 grams fiber, 5 grams fat (1 gram saturated), 66 milligrams cholesterol, 1,137 milligrams sodium.
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