Tangy, Crunchy Cucumber Salad with Boneless Chicken in Soy Sauce to beat a tough day....

This is a light lunch menu that goes well with white, brown or red rice or even wrapped in a flat bread. Ingredients are easy to find, takes about 20 to 30 minutes to prepare but the effort is totally worth it.

Enjoy it and share your version.

For the Cucumber Salad

Ingredients

• 1 Cucumber (Cut into 4 quarters lengthwise and remove the core (seeds) and then slice diagonally) 
• 1/2 of Red Onion (diced)
• 1/2 of a Red Chillie (sliced thin)
• 1/2 Cup of Vinegar
• Pinch of Salt (Rock or Sea Salt)
• 1 teaspoon of Sugar 
• 1/2 teaspoon of light Soya Sauce

Directions

• In a bowl, add vinegar, sugar, salt and soya sauce
• add the red onion and chillie
• Keep aside in the refrigerator
• After an hour (or just before serving) mix the cucumber with the vinegar and serve 

For the Boneless Chicken in Soy Sauce

Ingredients

• Couple of Chicken Thighs (bone removed and diced)
• 1 to 2 teaspoon of Ground Black Pepper (coarse and must be freshly ground)
• Soy Mix ( 1 Teaspoon of dark soy sauce + 5 Tablespoon of light soy sauce + 1 Teaspoon sugar + 2 to 3 Tablespoon water) 
• 1 shallot (sliced thin rounds)
• 1 to 2 cloves of garlic (minced)
• 1 Tablespoon ginger (julienne)
• 4 Tablespoon Canola oil for cooking 

Directions

• Pour oil in pan and heat it
• Add shallot and fry (do not stir to much as you want a nice shape when done)
• Remove shallot from pan once golden and crispy, keep aside
• Now to the same oil, add garlic and ginger 
• Cook till transparent and add chicken 
• Let the chicken cook a bit, then add pepper and salt
• Let all water to dry till chicken is a bit fried (crispy skin)
• Lastly add soy sauce mix, let it come together and take it off the heat 
• Garnish with the fried shallot prepared earlier

Serve hot with rice or flat bread.

Till next time - fussy cook signing off.