Pan-Fried Chicken with Cucumber Recipe

All Health Articles, Information and Recipes Website Categories



All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances




Blood Diseases


Chinese Healing and Herbs


Colds and Flu






Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices


Infectious Diseases


Liver Disease


Mental Disorders

Migraine Headaches

Nutritional Notes


Oral Health


Skin Care


Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Pan-Fried Chicken with Cucumber Recipe

(Bite-sized pieces of chicken and faintly bitter cucumber in a lime and lemon sauce

make this a refreshing dish for an outdoor summer lunch)

Ingredients:  Serves 4

1 large cucumber, halved lengthways and de-seeded

1 tablespoon olive oil

4 tablespoons water

1 small onion, peeled and finely chopped

4 boneless chicken breasts, each about 6 oz (175 g), skinned and cut into thin strips

Strained juice of 2 lemons

Strained juice of 1 lime

Freshly ground black pepper

Shredded and whole basil leaves to garnish



Peel some strips of skin off the cucumber halves, leaving them striped.  Cut them into chunks, put in a saucepan and barely cover with water.  Bring to the boil, then lower the heat and simmer, uncovered, for 3 minutes.  Drain, put aside the cucumber and discard the water.  Heat the oil and water in a frying pan and cook the onion in it over a moderate heat for about 4 minutes, until the liquid has almost evaporated.  Stir in the strips of chicken and fry for about 5 minutes, stirring until cooked through and golden.  Pour on the lemon and lime juice, made up to 7 fl oz (200 ml) with water.  Season with pepper, bring to the boil, add the cucumber and simmer for 5-6 minutes.  Spoon the chicken and sauce onto a hot serving plate and sprinkle with the basil shreds and sprigs.   Saffron rice and crisp, grated carrots go well with this fresh-flavored dish.


Note:  To de-seed a cucumber, cut it in half lengthways and draw the tip of a teaspoon along firmly from end to end of each half.


Nutrient Value Per Serving:

245 calories

8 g total fat (2 g saturated fat)

4 g carbohydrates

1 g fiber

130 mg sodium


More on All Healthy Food Recipes

Copyright 2006 All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources