Chinese Chicken & Cucumber Stir Fry

Ingredients:
Chicken:
8 ounces boned and skinned chicken breasts
1 tsp cornstarch
1 tsp soy sauce
1/8 tsp ground white pepper
1 tsp vegetable oil

Sauce:
1/3 cup water
1 tbsp rice vinegar
2 tsp sugar
1½ tsp cornstarch
1 tsp soy sauce
1/4 tsp salt
1/8 tsp ground white pepper

Stir-fry:
2 tbsp vegetable oil
1 large cucumber (about 12 oz.)
1 small fresh Fresno or jalapeño chile (preferably red)
3 tbsp thinly slivered fresh ginger
2 tbsp minced garlic
1/3 cup water

Make sure you have: 14 inch Wok or a 12 inch frying pan

Directions:
For the chicken:
1. Cut the chicken into thin strips 1/4-inch thick, about 2 inches long and 1/2-inches wide. In a bowl, mix the chicken with, cornstarch, soy sauce, white pepper, oil, and set aside.

For the sauce:
1. In a small bowl, mix water, sugar, vinegar, soy sauce, cornstarch, salt, and white pepper. Make sure to stir until the cornstarch is dissolved completely

For the stir-fry:
1. Peel down the length of the cucumber, leaving about a 1/2-inch strip of green peel alongside each peeled strip for a striped effect. Cut the ends off and cut the cucumber in half lengthwise. With a spoon, scoop out and discard seeds. Cut each half in half lengthwise. Cut each quarter diagonally in 1/2-inch thick slices. Cut the chile in half lengthwise. For less heat, scrape out all or some of the seeds and thinly slice them crosswise.

2. Set a 14-inch wok or 12-inch frying pan over high heat. When the pan is hot, add oil and rotate the pan to spread oil. Add chicken, ginger, and garlic; stir-fry until the chicken begins to brown, 2 to 3 minutes. Stir in the cucumbers. Add water, stir often until cucumber is barely tender to bite but still retains some crunch, 2 to 3 minutes. Stir in chile. Stir the sauce mixture and add to pan. Stir-fry until the sauce boils, about 30 seconds. Transfer to serving dish.

Enjoy!