Veggie Chicken Rolls

This fun chicken recipe will be the star at any table. Carrots and green beans are wrapped with chicken and cooked in a Japanese style sauce. Slice it into disks and voila! Your fantastic appetizer is ready.

Ingredients (serves 6-8):

2 carrots
12 string beans
1/2 tsp. salt
12 chicken tenders
1 Tbsp. vegetable oil
1/3 cup chicken stock
1 tsp. sugar
2 Tbsp. soy sauce
2 Tbsp. mirin (Japanese sweet rice wine)

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Peel and cut carrot into 1/4” thick sticks. Cut off tips of string beans.

2

Fill the Gourmet d’Expert® Electric Skillet (EP-RAC50) with water until 1/4” deep (not included in the ingredients list). Add carrots, string beans and salt and set to HIGH (480°F). After water reaches a boil, cook for an additional 3 minutes. Turn off heat, transfer vegetables to a plate and set aside. Discard water from the pan.

3

Butterfly chicken tenders lengthwise.

4

Flatten butterflied chicken by pounding with the back of a knife.

5

Lay out 2 chicken tenders, side by side. Place 1/6 amount of cooked carrot sticks and string beans, then roll up the chicken around the fillings. Secure each roll with toothpicks. Repeat this step to make five more rolls.

6

Add vegetable oil to the Gourmet d’Expert® Electric Skillet (EP-RAC50) and set to 360°F.

7

Place rolled chicken and cook for about 12 minutes. Rotate until entire surface turns golden brown.

8

Add chicken stock, sugar, soy sauce, mirin to the pan.

9

Increase temperature to HIGH (480°F) and turn rolled chicken often with a tong to coat with sauce.

Cook until sauce thickens, about 3 minutes. Turn heat off.

11

When rolls are cool to touch, remove toothpicks, slice into 1/2" thick disks and serve.