Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 14%
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 42g
  • Carbohydrate: 18.7g
  • Fiber: 2.4g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 638mg
  • Calcium: 46mg

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

  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.
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