Ingredients
- 12 oz skinless, boneless chicken breast cutlets, pounded 1/8 inch thick and very thinly sliced crosswise
- 5 garlic cloves, smashed
- 1 tbsp finely chopped peeled fresh ginger
- 1 tsp baking soda
- kosher salt
- freshly ground pepper
- 1/4 cup distilled white vinegar
- 1 tsp sugar
- 3 tbsp canola oil
- 12 dried red chiles, such as chiles de árbol—10 left whole, 2 stemmed and crumbled
- 1 lb seedless cucumbers, preferably Persian, cut into 1 1/2-inch pieces
- 1 serrano chile, thinly sliced
- 1/4 cup chopped cilantro sprigs
- lemon wedges, for serving
- steamed rice, for serving
Directions
- In a medium bowl, toss the chicken with half of the garlic and ginger and the baking soda; season with salt and pepper. In a small bowl, stir the vinegar with the sugar and 1/4 cup of water.
- In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the chicken and stir-fry over moderately high heat until the chicken is almost cooked through, 2 minutes; transfer the chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet along with the whole and crumbled dried chiles, cucumbers, vinegar mixture and the remaining garlic and ginger; season with salt and pepper. Stir-fry over moderate heat until the cucumbers are softened and most of the liquid has evaporated, 3 minutes. Add the chicken and serrano and stir-fry until the chicken is cooked through, 1 minute. Stir in the cilantro and season with salt and pepper. Serve with lemon wedges and rice.
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Recipe Credit: Kay Chun
Image Credit: Fredrika Stjärne
