Spicy Stir-Fry Cucumber and Shredded Chicken

Spicy Stir-Fry Cucumber and Shredded Chicken

– 12 oz skinless, boneless chicken, pounded thin and sliced cross-wise

– 5 garlic cloves, sliced

– 1 TB fresh ginger, minced

– 1 tsp baking soda

– ¼ C white vinegar

– 1 tsp sugar

– 3 TB canola oil

– 12 dried chilies whole

– 1 lb seedless cucumber cut into 1 ½ inch pieces

– 1 Serrano chili, thin sliced

– ¼ C Cilantro

– Lemon

– White rice

Method: In bowl mix chicken, garlic, ginger, baking soda, season with salt and pepper.  In skillet, heat oil until shimmering.  Add the chicken and cook until almost cooked through, remove to a plate.  In bowl, Mix vinegar, sugar and 1/4C water, set aside. Add remaining TB of oil to pan, add chilies, cucumbers, vinegar mix, garlic and ginger. Add the chicken cook to tender.  Put the stir-fry over rice and sprinkle cilantro leaves.