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.
10
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.
