Asian Chicken Cucumber Cups

Name: Asian Chicken Cucumber Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 3 scallions, thinly sliced; 1 inch ginger, grated; 1 garlic clove, minced; 1 (5 ounce) can water chestnuts, finely chopped; 1/4 cup purple cabbage, shredded thin; 2 teaspoons chili paste; 1 tablespoon honey; 1/2 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 cup leftover rotisserie chicken, shredded; 2 English cucumbers, seedless; 1 tablespoon toasted sesame seeds

Submitted by ElizabethKnicely

"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!"

Download

Ready In:: 45mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon extra virgin olive oil
3 scallions, thinly sliced
1 inch ginger, grated
1 garlic clove, minced
1 (5 ounce) can water chestnuts, finely chopped
¹⁄₄ cup purple cabbage, shredded thin
2 teaspoons chili paste
1 tablespoon honey
¹⁄₂ tablespoon soy sauce
1 tablespoon toasted sesame oil
1 cup leftover rotisserie chicken, shredded
2 English cucumbers, seedless
1 tablespoon toasted sesame seeds

directions

Heat the extra virgin olive oil in a small skillet over medium-high heat, then add the whites of the scallions, ginger, and garlic. Sauté until soft and fragrant.
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.
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.
Scoop about 1 to 2 tablespoons of the Asian Chicken Salad into the cucumber cups and garnish the tops with the toasted sesame seeds.