Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Randy Mayor
This stuffed chicken dish plates perfectly alongside homemade sushi. Serve this dish with sesame noodles, if desired.

Yield:

4 servings (serving size: 1 stuffed breast half and about 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 289
Caloriesfromfat 14 %
Fat 4.5 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 1.4 g
Protein 42 g
Carbohydrate 18.7 g
Fiber 2.4 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 638 mg
Calcium 46 mg

Ingredients

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

Preparation

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.

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.

Note:

David Bonom,

June 2006