Asian Chicken Cucumber Cups Recipe

Name: Asian Chicken Cucumber Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup purple cabbage, shredded thin; 2 teaspoons chili paste; 1 tablespoon honey; ½ tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 cup leftover rotisserie chicken, shredded; 2 English cucumbers, seedless; 1 tablespoon toasted sesame seeds

Servings: persons

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
¼ cup purple cabbage, shredded thin
2 teaspoons chili paste
1 tablespoon honey
½ tablespoon soy sauce
1 tablespoon toasted sesame oil
1 cup leftover rotisserie chicken, shredded
2 English cucumbers, seedless
1 tablespoon toasted sesame seeds

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.
2
Saute until soft and fragrant.
3
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.
4
Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
5
Trim the ends of the cucumbers and cut each cucumber into slices 3/4-inch thick - you should have about 20 pieces.
6
Scoop out the center of each slice with a melon baller, leaving the shell of the flesh.
7
Scoop about 1 to 2 tablespoons of the Asian Chicken Salad into the cucumber cups and garnish the tops with the toasted sesame seeds.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 3 scallions, thinly sliced, 1 inch ginger, grated, 1 garlic clove, minced, and more.

Yes, Asian Chicken Cucumber Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken Cucumber Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions