Recipes

Recipe: Asian Chicken Roll-ups

Microwaving is one of the newest cooking methods, yet it has much in common with two of the most ancient: steaming and poaching. With a covered plate and a little liquid, the microwave oven cooks food fast without burning or drying it out.

These Asian-inspired chicken rolls can be served hot, cold or at room temperature. If a peanut butter-based sauce doesn’t appeal to you, try a little hoisin sauce instead.

Feel free to improvise with filling and sauce, shifting from country to country for inspiration. Make it French with mushroom duxelles, fresh tarragon and a dab of Hollandaise. Or, go Spanish with diced ham, chopped green olives and a drizzle of olive oil.

TIPS







Asian Chicken Roll-ups

Yield: 4 servings

4 boneless, skinless, chicken breast halves

4 green onions, cut into ›-inch lengths

2 jalapenos, seeded, sliced

2 cloves garlic, minced

1 piece (1/2-inch long) fresh ginger, minced

2 teaspoons soy sauce

2 teaspoons toasted sesame oil

2 tablespoons dry sherry or white wine

Sauce

1/2 cup peanut butter, preferably all-natural

1 tablespoon toasted sesame oil

1 teaspoon red chili paste

1/4 cup water, optional

4 to 5 sprigs cilantro, chopped

1 tablespoon toasted sesame seeds (see note)

Pound chicken breasts to flatten; set aside. Combine the green onions, jalapenos, garlic, ginger, soy sauce and sesame oil in a small bowl; divide the mixture evenly among the four chicken pieces. Roll up each breast; secure with toothpick or tie with string.

Pour sherry into microwaveable container; add chicken rolls. Cover; cook the chicken rolls on high (100 percent power), rotating the container occasionally if needed, until cooked through, about 5 minutes. Let the rolls rest 1 minute before serving.

Meanwhile for sauce, stir together the peanut butter, sesame oil and chili paste in a small bowl; if necessary, thin with water to desired consistency. Drizzle sauce over rolls; garnish with the cilantro and sesame seeds.

Note: To toast sesame seeds, heat in a small, dry skillet over medium heat. Cook, shaking occasionally, until seeds brown, about 3 minutes.

Related stories from Idaho Statesman

  Comments