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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine mint, lemon peel, 2 teaspoons lemon juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside. In a medium saucepan, bring 4 cups salted water to a boil.
For cucumber sauce, peel and grate half the cucumber. Cut the remaining cucumber into bite-sized chunks; set aside. Squeeze grated cucumber to remove excess water. In a small bowl, combine grated cucumber, yogurt, remaining 2 teaspoons lemon juice, 1 teaspoon garlic and remaining 1/4 teaspoon salt; set aside.
Halve any large chicken tenders. In a shallow bowl, combine chicken, cornstarch, 1 tablespoon sherry, remaining 2 teaspoons garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until cornstarch is no longer visible. Stir in 1 tablespoon peanut oil (or vegetable oil); set aside.
Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Add orzo to the dry wok; stir-fry 1 to 2 minutes or until browned. Remove orzo from pan; transfer to boiling water. Cook 9 minutes or until tender. Drain; set aside.
Meanwhile, add 1 tablespoon peanut oil (or vegetable oil) to pan. Add chicken; spread evenly in a single layer. Cook, undisturbed, for 1 minute, until chicken begins to sear. Stir-fry for 1 minute or until chicken is just opaque. Swirl in remaining 2 tablespoons sherry; stir-fry 1 to 2 minutes or until chicken is cooked through. Add tomato wedges; stir-fry for 30 seconds. Remove pan from heat. Stir in cooked orzo and reserved cucumber.
Drizzle with the mint mixture. Serve with cucumber sauce.