Chicken stir-fry and yoghurt cucumber

Sweetness and freshness in the same plate …

Ingredients for 2 persons

  • 200 g of raw chicken breast without skin
  • 50 g of onions = 70 g gross weight
  • 50 g of mushrooms
  • 1 tablespoon of olive oil
  • Salt
  • 300 g of cucumber = 350 g gross weight
  • 250 g of plain yoghurt  


Step 1:

Wash the cucumber with water. Peel half of the skin of the cucumber: remove one band out of two. Cut the cucumber into cubes.

Cucumber is extremely rich in water: it contains more than 95%!

– It is a thirst-quenching, moisturizing and diuretic vegetable, and therefore ideal for fighting fluid retention.

– If you incorrectly digest the cucumber: before dicing, remove the small seeds in the centre of the vegetable by scraping with a small spoon.

– Preserve the cucumbers in the fridge in a closed container: they dry out very quickly and lose their crunchy texture.

Step 2:

In a mixing bowl, whisk the yoghurt with a fork.

Mix the cucumber and yoghurt. Reserve in the fridge until the service.

Step 3:

Peel the onion and rinse with water. Mince the onion. Set aside.

Step 4 :

Wash the mushrooms with water. Mince the mushrooms. Set aside.

Step 5:

Remove the excess fat from the chicken breast. Cut the chicken into cubes. Set aside.

Step 6:

In a frying pan, heat oil and cook onions and mushrooms over medium heat (5/10).

Step 7:

When the onions begin to be translucent, add the chicken dices and mix.

Continue cooking, stirring regularly. When the first pieces of chicken start to golden: add the salt, mix and put a lid on the pan. Cook for 10 minutes, stirring regularly. If the mixture sticks in the pan, add a few drops of water.

Step 8:

Serve chicken and cucumber with yogurt on one plate.

Eat by mixing chicken and cucumber at every bite.

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