Oriental Chicken Cucumber Saute
|Rice||2 Cup (32 tbs)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Canned sliced mushrooms||4 Ounce, sliced (1 Can)|
|Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Chicken bouillon cube||1 , crumbled|
|Garlic salt||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Chicken breasts/Chicken breasts and thighs||1 1⁄2 Pound, boned, skinned and cut into strips|
|Vegetable oil||1 Tablespoon|
|Cucumber||1 Large, peeled and sliced|
|Sliced pimiento||2 Ounce, drained (1 Jar)|
|Soy sauce||2 Teaspoon|
Cook rice with water, salt and butter or margarine according to package directions.
Drain mushrooms; reserve liquid.
Add water to liquid to make 1 cup.
In a small saucepan, combine liquid, bouillon cube, cornstarch and garlic salt.
Stir until free of lumps.
Heat 2 tablespoons of the oil in a large skillet.
Cook and stir over high heat until meat turns white, 2 to 3 minutes.
Remove chicken from skillet and keep warm.
Add 1 tablespoon oil to skillet.
Add cucumber and mushrooms.
Cook and stir just until cucumber is heated, about 1 minute.
Add cornstarch mixture.
Cook and stir until sauce is thickened and clear.
Add chicken and pimiento.
Just before serving, stir in soy sauce.