Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This stuffed chicken dish plates perfectly alongside homemade sushi. Serve this dish with sesame noodles, if desired. Ingredients:
1 1/2 teaspoons dark sesame oil |
1 tablespoon minced peeled fresh ginger |
3 garlic cloves, minced |
2 cups matchstick-cut carrot |
2 cups matchstick-cut zucchini |
1 cup red bell pepper, cut into 1/4-inch strips |
1 tablespoon low-sodium soy sauce |
2 teaspoons hoisin sauce |
1/4 cup panko (japanese breadcrumbs) |
4 (6-ounce) skinless, boneless chicken breast halves |
3 quarts water |
1 tablespoon finely chopped green onions |
1 tablespoon seasoned rice vinegar |
1 tablespoon low-sodium soy sauce |
2 teaspoons minced peeled fresh ginger |
2 teaspoons honey |
5 teaspoons hoisin sauce |
Directions:
1. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 15 seconds. Add carrot, zucchini, and bell pepper; sauté 3 minutes or until crisp-tender. Add soy sauce and hoisin sauce; sauté 30 seconds. Place carrot mixture in a bowl; cool 5 minutes. Stir in panko.
2. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
3. Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.
4. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining chicken breast halves.
5. Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
6. To prepare sauce, combine onions and remaining ingredients in a small bowl. Serve with chicken.
|
|