Chicken and Vegetable Stir-Fry

Instructions

1. 1

   Slice the chicken breast into thin strips.

2. 2

   Peel and slice the carrots into thin matchsticks. Cut the cucumber into thin strips. Peel and slice the onion thinly.

3. 3

   Place the chicken strips in a bowl and toss with the flour until evenly coated.

4. 4

   Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

5. 5

   Add the floured chicken strips to the pan and stir-fry for 4-5 minutes, until golden and cooked through. Remove the chicken from the pan and set aside.

6. 6

   In the same pan, add the onion and carrots. Stir-fry for 2-3 minutes until they begin to soften.

7. 7

   Add the cucumber strips and continue to stir-fry for another 1-2 minutes.

8. 8

   Return the cooked chicken to the pan. Pour in the low-sodium soy sauce and stir well to combine all ingredients.

9. 9

   Stir-fry everything together for another 1-2 minutes, ensuring the chicken and vegetables are evenly coated and heated through.

10. 10

    Serve hot, garnished with extra soy sauce if desired.