12 oz. boneless chicken breasts, skinned
1 cucumber
1/4 tsp. salt
2 tsp. peanut oil
2 tsp. garlic, finely chopped
1 tbsp. green onion, finely chopped
4 tsp. light soy sauce
4 tsp. rice wine
1/2 tsp. chili powder

Cut chicken into 1" cubes and set aside. Peel the cucumber, half it and remove the seeds with a teaspoon. Then cut it into 1" cubes, sprinkle with salt and put the cubes into a colander to drain for 20 minutes. Next rinse the cucumber cubes in cold running water and blot them dry with kitchen paper.

Heat the oil in a large frying pan or wok. When it is hot, add the chicken cubes and stir fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir fry for another 2 minutes. Now add the cucumber cubes and keep stir frying the entire mixture for another 3 minutes. Serve at once over rice.