Ingredients
-
1
-
3
-
1
-
1
-
1
-
1/4
-
2
-
1
-
1/2
-
1
-
1
-
2
-
1
-
-
Directions
Asian Chicken Cucumber Cups, A refreshing snack and Asian Chicken salad rolled into one! Try Rachael Ray’s Curry Chicken Cucumber Cup and Mediterranean Cucumber Cups as well, from RachaelRayShow com!, A refreshing snack and Asian Chicken salad rolled into one! Try Rachael Ray’s Curry Chicken Cucumber Cup and Mediterranean Cucumber Cups as well, from RachaelRayShow com!
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Steps
|
1
Done
|
Heat the Extra Virgin Olive Oil in a Small Skillet Over Medium-High Heat, Then Add the Whites of the Scallions, Ginger, and Garlic. Saut Until Soft and Fragrant. |
|
2
Done
|
Meanwhile, Mix Together the Green Parts of the Scallion, Water Chestnuts, Cabbage, Chili Paste, Honey, Soy Sauce, Sesame Oil and Shredded Chicken in a Large Bowl and Reserve. |
|
3
Done
|
Peel the Cucumbers Partially, So It Has 4 Stripes of Skin Going Down the Entire Length of the Cucumber. Trim the Ends of the Cucumbers and Cut Each Cucumber Into Slices 3/4-Inch Thick - You Should Have About 20 Pieces. Scoop Out the Center of Each Slice With a Melon Baller, Leaving the Shell of the Flesh. |
|
4
Done
|
Scoop About 1 to 2 Tablespoons of the Asian Chicken Salad Into the Cucumber Cups and Garnish the Tops With the Toasted Sesame Seeds. |
