Asian Chicken Cucumber Cups

• 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
• 14 cup purple cabbage, shredded thin
• 2 teaspoons chili paste
• 1 tablespoon honey
• 12 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.

extra virgin olive oil, scallions, ginger, garlic, water chestnuts, purple cabbage, chili paste, honey, soy sauce, sesame oil, leftover rotisserie chicken, cucumbers, sesame seeds

Taken from www.food.com/recipe/asian-chicken-cucumber-cups-504706 (may not work)