in Recipes

Chicken strips with cucumber

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Ingredients for 2 servings:

  • 300 g chicken breast fillet(s), shredded
  • 1 tbsp rapeseed oil
  • salt and pepper
  • 400 g snake cucumber(s), cleaned, pitted and cut into half slices
  • 1 onion(s), finely diced
  • 150 ml vegetable stock
  • 50 ml cream or Cremefine
  • 1 tsp mustard
  • ½ bunch dill, finely chopped
  • 1 tsp cornstarch, mixed with a little water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fast and low in calories

Brown the chicken strips in hot oil. Add the diced onion and cook for a while. Season with salt and pepper. Add the cucumber and vegetable broth to the meat. Cook over medium heat for about 8 minutes. Add the mustard and cream. Add the finely chopped dill and season again with salt and pepper. Thicken with the cornstarch. Serve with basmati rice or mashed potatoes and garnish with fresh dill. One serving has approximately 380 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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