Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Name: Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters matchstick-cut carrot; 2 teaspoons dark sesame oil; 1 Tbsp minced peeled fresh ginger; 2 teaspoons minced peeled fresh ginger; 3 garlic cloves, minced; 1 Tbsp finely chopped green onions; 2 teaspoons hoisin sauce; 5 teaspoons hoisin sauce; 2 teaspoons honey; 1 Tbsp low-sodium soy sauce; 59 milliliters panko (Japanese breadcrumbs); 237 milliliters red bell pepper, cut into 1/4-inch strips; 1 Tbsp seasoned rice vinegar; 680 grams skinless, boneless chicken breast halves; 3 liters water; 473 milliliters matchstick-cut zucchini

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 39g of protein, 7g of fat, and a total of 307 calories. From preparation to the plate, this recipe takes about 45 minutes. If you have chicken breast halves, sesame oil, hoisin sauce, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a dairy free diet.

Instructions

To prepare chicken, heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Add ginger and garlic; saut 15 seconds.

Ingredients you will need

Garlic

Ginger

Add carrot, zucchini, and bell pepper; saut 3 minutes or until crisp-tender.

Ingredients you will need

Bell Pepper

Zucchini

Carrot

Add soy sauce and hoisin sauce; saut 30 seconds.

Ingredients you will need

Hoisin Sauce

Soy Sauce

Place carrot mixture in a bowl; cool 5 minutes. Stir in panko.

Ingredients you will need

Carrot

Panko

Equipment you will use

Bowl

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.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

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.

Ingredients you will need

Carrot

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.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Whole Chicken

Jelly

Roll

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Chicken Breast Halves