Shandong · intermediate
Shandong Chicken Stir-Fry With Sweet Bean Paste And Cucumber
Diced chicken wok-tossed with fresh cucumber cubes in an intensely savory, slightly sweet bean sauce inspired by classic Shandong flavors.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss the diced chicken with cornstarch and halal soy sauce in a medium bowl; let sit for 10 minutes.
- 02
Heat 1 tablespoon of vegetable oil in a heavy skillet or wok over medium-high heat.
- 03
Add the chicken pieces and stir-fry for 4 to 5 minutes until fully cooked and lightly browned on the edges, then remove from the pan.
- 04
Add the remaining oil to the pan, lower heat to medium, and stir in the minced garlic and ginger for 30 seconds.
- 05
Add the sweet bean sauce to the aromatics and stir constantly for 1 minute until fragrant and glossy.
- 06
Return the cooked chicken and diced cucumbers to the wok. Toss everything together for 1 to 2 minutes so the warm sweet bean sauce thoroughly coats the dish while keeping the cucumber crisp.
A LITTLE KITCHEN KNOW-HOW
Blooming Fermented Pastes
Frying fermented bean sauces directly in warm oil unlocks complex savory aromas and reduces raw harshness before tossing with main ingredients.
Notes from the kitchen
- Scoop out the watery center seeds of the cucumber before dicing to keep the dish crisp and prevent wateriness.
- Cook the sweet bean paste in oil briefly before adding ingredients to bloom its deep fermented Umami flavors.
- Original home-cooking adaptation inspired by Shandong; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.