Garlic Chicken Stir-Fry with Carrots and Cucumbers

A vibrant Chinese-inspired stir-fry featuring tender chicken, crunchy carrots, and refreshing cucumbers, all infused with aromatic garlic and a savory soy-tomato sauce. Perfect for a quick and healthy main dish.

Steps

1. Heat vegetable oil in a pan or wok over medium-high heat. 2. Add minced garlic and sauté until fragrant, about 30 seconds. 3. Add chicken slices and stir-fry until they begin to brown and are cooked through, about 5-6 minutes. 4. Stir in julienned carrots and cook for 2 minutes until slightly tender. 5. Add diced tomato, soy sauce, oyster sauce, sugar, salt, and pepper; cook for another 2 minutes, allowing the tomato to soften and create a light sauce. 6. Toss in cucumber slices last and stir-fry for 1 minute to retain their crunch. 7. Remove from heat, garnish with chopped green onion if desired. 8. Serve hot with steamed rice or enjoy as is.

150g boneless chicken breast, thinly sliced 1 medium carrot, julienned 1/2 cucumber, thinly sliced 1 small tomato, diced 2 cloves garlic, minced 1 tbsp soy sauce 1 tsp oyster sauce 1 tsp vegetable oil 1/2 tsp sugar Salt and pepper to taste 1 green onion, chopped (optional) Cooked rice (optional, for serving)