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Oriental Chicken Cucumber Saute Recipe
|Rice||2 Cup (32 tbs)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Canned sliced mushrooms||4 Ounce, sliced (1 Can)|
|Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Chicken bouillon cube||1 , crumbled|
|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|
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
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.
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.