CHEF JEFF — ONE BYTE AT A TIME: Stir-Fried Diced Chicken and Cucumber

Celebrate the start of the Chinese New Year with this easy dinner.

Stir-Fried Diced Chicken and Cucumber

3 teaspoons sugar

¼ cup sherry

3 teaspoons minced garlic

1 teaspoon ground ginger

¾ pound chicken tenders cut into ½-inch cubes

2 tablespoons cornstarch

1 tablespoon hoisin sauce

1 tablespoon water

1 medium cucumber (peeled and cut into ½-inch cubes)

1 tablespoon sesame oil

2 scallions, sliced

Mix sugar with sherry, garlic, ginger. Marinate chicken in mixture for 10 minutes while preparing other ingredients. Remove chicken to plate. Reserve marinade. Sprinkle cornstarch over chicken; toss. Set aside. Mix hoisin sauce, water, marinade. Heat oil in wok over medium-high heat. Add chicken, leaving liquid on plate. Stir-fry 3 minutes. Add cucumber; stir-fry 2 minutes. Remove to bowl. Add marinade to pan; cook 1 minute. Pour sauce over chicken, cucumbers; toss. Add salt, pepper to taste. Top with scallions. Serve over rice.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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