Chicken Rolls with Vegetables and Sesame

When I saw the cover of the new „EatSmarter” magazine, where today's recipe comes from, I knew I had to make this dish. It looks beautiful, so inviting. After reading the recipe, I couldn't wait any longer. When I saw the soy sauce, rice vinegar and other Asian cuisine ingredients, I was thrilled, because I really love dishes like this. Once I made it, it turned out that these rolls not only look pretty, but are also delicious! I also like that the preparation is done in stages: at least 6 hours ahead you need to make the rolls and marinate the meat. In the end, all that's left is to prepare the delicious ginger and fry the rolls.

chicken rolls with vegetables and sesame

On the „EatSmarter” website you can see how to make this dish step by step and read (in German) about how healthy it is. The authors of the text state that this dish covers the daily requirement of vitamin B6 and half of the requirement of vitamin B1. Served with basmati rice, it is full of fiber and keeps you full for a long time.

Ingredients:

(for about 2 servings)

• 1 red bell pepper
• 1 carrot (about 100 g)
• 3 scallions
• 2 chicken breasts (about 200 g each)
• 6 tbsp soy sauce
• 8 tbsp rice vinegar
• 1 tsp sesame oil
• about 20 g fresh ginger root
• 30 g brown sugar
• 4 tbsp sesame seeds
• 2 tbsp oil

additionally:

• kitchen twine for tying the rolls

chicken rolls with vegetables and sesame

Wash the bell pepper and carrot. Remove the seeds from the pepper. Cut both vegetables into very thin strips. Wash the scallions, cut off the dark green ends, and cut the rest into thin strips as well.

Wash the chicken breasts, pat them dry with a paper towel and cut them in half horizontally, so that each breast makes two cutlets. Place the pieces of meat between two sheets of plastic wrap and pound them into fairly thin cutlets, being careful not to tear holes in them.

Place the cut vegetables in the middle of each cutlet, roll the meat up and tie it with twine (each piece of twine about 3 cm apart from the next).

Prepare the marinade: mix together the soy sauce, 2 tbsp of the rice vinegar and the sesame oil. Place the meat in a baking dish and pour the marinade over it. Cover with plastic wrap and set aside for at least 6 hours (preferably overnight). Turn the rolls over a few times in the meantime so that all the meat gets marinated.

After 6 hours (or the next day), peel the ginger and cut it into very thin strips. Put it in a small saucepan, pour the remaining vinegar over it, add the sugar and cook for 2 minutes. Take the rolls out of the marinade, pat them dry and roll them in the sesame seeds. Heat the oil in a skillet and fry the rolls until golden (over medium heat), turning them constantly. This will take about 10 minutes. Cut the fried rolls into 2-3 cm slices and serve with the ginger. I served mine with basmati rice.

Enjoy!

chicken rolls with vegetables and sesame