Spicy Stir-Fried Cucumbers with Shredded Chicken

• 12 ounces skinless, boneless chicken breast cutlets, pounded 1/8 inch thick and very thinly sliced crosswise
• 5 garlic cloves, smashed
• 1 tablespoon finely chopped peeled fresh ginger
• 1 teaspoon baking soda
• Kosher salt
• Freshly ground black pepper
• 1/4 cup distilled white vinegar
• 1 teaspoon sugar
• 3 tablespoons canola oil
• 12 dried red chiles, such as chiles de arbol10 left whole, 2 stemmed and crumbled
• 1 pound seedless cucumbers, preferably Persian, cut into 1 1/2-inch pieces
• 1 serrano chile, thinly sliced
• 1/4 cup chopped cilantro sprigs
• Lemon wedges and steamed rice, for serving

1. In a medium bowl, toss the chicken with half of the garlic and ginger and the baking soda; season with salt and pepper.
2. In a small bowl, stir the vinegar with the sugar and 1/4 cup of water.
3. In a large skillet, heat 2 tablespoons of the oil until shimmering.
4. Add the chicken and stir-fry over moderately high heat until the chicken is almost cooked through, 2 minutes; transfer the chicken to a plate.
5. Add the remaining 1 tablespoon of oil to the skillet along with the whole and crumbled dried chiles, cucumbers, vinegar mixture and the remaining garlic and ginger; season with salt and pepper.
6. Stir-fry over moderate heat until the cucumbers are softened and most of the liquid has evaporated, 3 minutes.
7. Add the chicken and serrano and stir-fry until the chicken is cooked through, 1 minute.
8. Stir in the cilantro and season with salt and pepper.
9. Serve with lemon wedges and rice.

skinless, garlic, fresh ginger, baking soda, kosher salt, freshly ground black pepper, white vinegar, sugar, canola oil, red chiles, cucumbers, serrano chile, cilantro sprigs, lemon wedges

Taken from www.foodandwine.com/recipes/spicy-stir-fried-cucumbers-with-shredded-chicken (may not work)