Stir-fried Chicken Cubes with Pickled Vegetable Stems

Name: Stir-fried Chicken Cubes with Pickled Vegetable Stems
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Diced chicken thigh and cucumber get brightened by home-pickled mustard stems and fresh red chili in this low-fat stir-fry, where the pickle's tang seasons everything naturally, no added salt needed, just crisp vegetables and juicy chicken over rice.

20 minNewEasy Hot Dishes Stir-fry Sour Spicy

Instructions

1
Wash the cucumber, peel it, remove both ends, and dice it.
2
Wash the chili peppers, remove the stems, do not remove the seeds, and chop them into small pieces.
3
Cut the pickled vegetable stalks into small cubes. The pickled vegetable stalks were pickled by my friend's mother, but you can choose sauerkraut if you like.
4
I personally think the pickled vegetable shoots are flavorful enough and don't need any salt.
5
Heat the pan with oil, then add the diced chili and diced pickled vegetable stems, and stir-fry over medium-low heat.
6
After the fragrance comes out, add the diced chicken thighs.
7
Add a little water midway, cover the pot, and wait for the chicken to cook through.
8
Next, add the diced cucumber and continue to stir-fry.
9
Wait until the cucumber changes color and absorbs the flavor, then turn off the heat.
10
Low-fat dishes that go well with rice