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Quick-Fried Diced Chicken and Cucumbers. (Linda Gassenheimer/TNS)

Yield: 2 servings

2 teaspoons granulated sugar

¼ cup sherry

3 teaspoons minced garlic

2 teaspoons ground ginger

¾ pound chicken tenders cut into ½-inch cubes

2 tablespoons cornstarch

2 tablespoons hoisin sauce

1 tablespoon water

1 medium cucumber (peeled and cut into ½-inch cubes, about 2 cups)

1 tablespoon canola oil

2 scallions, sliced

1. Mix sugar, sherry, garlic and ground ginger together. Marinate the chicken in sherry mixture for 7 to 10 minutes while you prepare other ingredients. Remove chicken from mixture to a plate reserving marinade. Sprinkle cornstarch over chicken and toss making sure all of the chicken is coated. Set aside.

2. Mix hoisin sauce and water with marinade. Heat oil in wok or skillet, add chicken to the wok. Stir-fry 3 minutes. Add cucumber cubes and stir-fry 2 minutes. Remove to a bowl. Add marinade to the wok and cook 30 seconds. Pour sauce over chicken and cucumbers and toss well. Add salt and pepper to taste. Sprinkle with scallions and spoon over rice.

Per serving: 426 calories; 12g fat; 126mg cholesterol; 40g protein; 30g carbohydrates; 2g fiber; 345mg sodium