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“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!”

Ingredients Nutrition


  1. 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.
  2. 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. 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. Scoop about 1 to 2 tablespoons of the Asian Chicken Salad into the cucumber cups and garnish the tops with the toasted sesame seeds.

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