Chicken and Cucumber Stir-Fry With Noodles and Crispy Garlic

chicken-cucumber-noodles-garlic
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Fat 20 g (3 g saturated fat)
    • Cholesterol 0 mg
    • Sodium 780 mg
    • Protein 34 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 53 mg

Cook the pasta according to the package directions.

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer the garlic to paper towels with a slotted spoon. Reserve the oil.

Combine the chicken, cornstarch, and ½ teaspoon of salt in a bowl; toss to coat. Heat 2 tablespoons of the reserved garlic oil in a large nonstick skillet over high heat. Add the chicken in an even layer. Cook, without touching, until browned on the bottom, 5 to 7 minutes. Stir and cook until cooked through, 2 to 3 minutes. Transfer to a bowl.

Ingredients

  1. Check 8 ounces linguine (½ box)
  2. Check 1/4 cup canola oil
  3. Check 6 garlic cloves, thinly sliced
  4. Check 1 pound boneless, skinless chicken thighs, cut into thin strips
  5. Check 2 tablespoons cornstarch
  6. Check Kosher salt
  7. Check 6 scallions, cut into 1-inch lengths, plus additional sliced scallions for serving
  8. Check 2 tablespoons finely chopped fresh ginger
  9. Check 1 English cucumber, sliced into half-moons
  10. Check 1/3 cup low-sodium chicken broth
  11. Check 3 tablespoons soy sauce

Directions

  1. Cook the pasta according to the package directions.
  2. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer the garlic to paper towels with a slotted spoon. Reserve the oil.
  3. Combine the chicken, cornstarch, and ½ teaspoon of salt in a bowl; toss to coat. Heat 2 tablespoons of the reserved garlic oil in a large nonstick skillet over high heat. Add the chicken in an even layer. Cook, without touching, until browned on the bottom, 5 to 7 minutes. Stir and cook until cooked through, 2 to 3 minutes. Transfer to a bowl.
  4. Add the scallions and ginger to the skillet. Cook over high heat, stirring, until fragrant, 1 to 2 minutes. Add the cucumber and cook, stirring, until crisp-tender, 1 to 2 minutes. Add the chicken, pasta, broth, and soy sauce. Cook, stirring, until coated and hot, 1 to 2 minutes. Top with the sliced scallions and crispy garlic.