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Stir-Fried Cucumber Chicken

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Ingredients A    
2 lbs. Chicken (boneless, skinless, cut into 1-2" strips)
Tbs.  Wine 
Tbs.   Soy Sauce 
½   Tbs.  Sugar 
½   tsp.  Garlic Powder and White Pepper 
tsp.   Corn Starch 
     
Ingredients B  
2 Stalks Cucumber (Thinly sliced < ¼’ width)
     
Ingredients C  
2 Tbs. Oil
1   tsp.    Minced Garlic 
1    tsp.   
Salt & (white) Pepper
     
 
  1.  Marinate chicken in Ingredients A. Set aside. Chicken should be marinated for at least 1 hour prior to cooking.
  2. Slice cucumber in an angle. Remove seeds if any.
  3. In high heat, pour oil and add garlic, then stir-fry in chicken. Remove chicken from heat when cooked.
  4. In the same wok, stir in cucumber for a few minutes, stir, then add salt and pepper to taste. (Note: to keep  crunchiness, don't overcook the cucumber.)
  5. Combine chicken and cucumber in the wok. 
  6. Remove from heat when both chicken and cucumber are well mixed.
 
 
This dish is delicious when served over rice.
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