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Oriental Chicken Cucumber Saute's picture
  Rice 2 Cup (32 tbs)
  Water 1 2⁄3 Cup (26.67 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Canned sliced mushrooms 4 Ounce, sliced (1 Can)
  Water 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Chicken bouillon cube 1 , crumbled
  Cornstarch 1 Tablespoon
  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.
Add chicken.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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