Oriental Chicken Cucumber Saute Recipe

Oriental Chicken Cucumber Saute picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Rice2 Cup (32 tbs)
 Water1 2⁄3 Cup (26.67 tbs)
 Salt1⁄2 Teaspoon
 Butter/Margarine1 Tablespoon
 Canned sliced mushrooms4 Ounce, sliced (1 Can)
 Water1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
 Chicken bouillon cube1 , crumbled
 Cornstarch1 Tablespoon
 Garlic salt1 Teaspoon
 Vegetable oil2 Tablespoon
 Chicken breasts/Chicken breasts and thighs1 1⁄2 Pound, boned, skinned and cut into strips
 Vegetable oil1 Tablespoon
 Cucumber1 Large, peeled and sliced
 Sliced pimiento2 Ounce, drained (1 Jar)
 Soy sauce2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2749 Calories from Fat 606

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 16.6 g83%

Trans Fat 0.2 g

Cholesterol 426.9 mg

Sodium 4494.6 mg187.3%

Total Carbohydrates 328 g109.3%

Dietary Fiber 7.6 g30.4%

Sugars 7.2 g

Protein 187 g373.7%

Vitamin A 46.8% Vitamin C 107.8%

Calcium 23.6% Iron 55.1%

*Based on a 2000 Calorie diet


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.