Spicy cucumber and chicken stir-fry

Marinate the cut chicken thigh in soy sauce while the rest is prepped.

Cut the cucumber into long thin pieces, the bell pepper into squares (digging out the core to save flesh), and smash, peel and roughly chop the garlic last.

Mix the sauce: sriracha as the base, balanced with brown sugar and soy sauce and a little sesame oil; taste and adjust.

Sear the chicken alone in a hot wok, letting at least one side brown; remove while still slightly underdone in the middle.

Add more oil, then the garlic with the heat off so it does not burn; turn the heat back on and cook until it turns golden.

Add the cucumber and deglaze with a little water; add part of the sauce so the cucumber absorbs it, and cook until it turns translucent but not mushy.

Return the chicken with the bell pepper and the rest of the sauce; cook a minute or so until the chicken is done.

Taste and serve over rice.