Julienne Vegetable-Stuffed Chicken With Ginger-Hoisin Sauce
- Chicken:
- 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
- Sauce:
- 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
- To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 15 seconds. Add carrot, zucchini, and bell pepper; saute 3 minutes or until crisp-tender. Add soy sauce and hoisin sauce; saute 30 seconds. Place carrot mixture in a bowl; cool 5 minutes. Stir in panko.
- 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.
- 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.
- 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.
- 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.
- To prepare sauce, combine onions and remaining ingredients in a small bowl. Serve with chicken.
chicken, sesame oil, fresh ginger, garlic, matchstick, matchstick, red bell pepper, soy sauce, hoisin sauce, skinless, water, green onions, rice vinegar, soy sauce, fresh ginger, honey, hoisin sauce
Taken from www.myrecipes.com/recipe/julienne-vegetable-stuffed-chicken-with-ginger-hoisin-sauce (may not work)