Oriental Chicken Cucumber Saute Recipe
Ingredients
| 2 cups Brand Rice | ||
| Water | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Mushrooms | 1 Can (10oz), sliced | |
| Water | ||
| 1 chicken-bouillon cube, crumbled | ||
| Cornstarch | 1 Tablespoon | |
| Garlic salt | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 1-1/2 lbs. chicken breasts or chicken breasts and thighs, boned, skinned and cut in strips | ||
| Vegetable oil | 1 Tablespoon | |
| Cucumber | 1 Large, peeled | |
| 1 (2-oz.) jar sliced pimiento, drained | ||
| Soy sauce | 2 Teaspoon | |
Directions
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.
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.
Chef
