Asian Style Chicken Cucumber Cups

Directions

1. Heat the olive oil in a small skillet over medium-high heat, then add in the whites of the scallions, ginger and garlic. Sauté until soft and fragrant. Meanwhile, mix together the green parts of the scallions, water chestnuts, cabbage, garlic paste, honey, soy sauce, sesame oil and shredded chicken in a large bowl and reserve. Peel the cucumbers partially, so that there are four strips of skin going down the entire length of each cucumber. Trim the ends of the cucumbers and cut each cucumber into 3/4-inch-thick slices – you should have about 20 pieces that look like thick poker chips. Scoop out the center of each slice with a melon baller, leaving a shell of cucumber flesh. Scoop about 1-2 tablespoons of the Asian chicken salad into the cucumber cups and garnish the tops with the toasted sesame seeds. Refrigerate until service.