Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce
Photo by Randy Mayor

Ingredients

  • 5 teaspoons hoisin sauce
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup red bell pepper, cut into 1/4-inch strips
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 ½ teaspoons dark sesame oil
  • 2 teaspoons minced peeled fresh ginger
  • + 31 more ingredients
    • 1 ½ teaspoons dark sesame oil
    • 1 tablespoon finely chopped green onions
    • ¼ cup panko (Japanese breadcrumbs)
    • 1 cup red bell pepper, cut into 1/4-inch strips
    • 1 tablespoon low-sodium soy sauce
    • 2 teaspoons hoisin sauce
    • 1 tablespoon seasoned rice vinegar
    • 3 quarts water
    • 2 cups matchstick-cut carrot
    • 3 garlic cloves, minced
    • 1 tablespoon seasoned rice vinegar
    • 2 cups matchstick-cut carrot
    • 2 teaspoons minced peeled fresh ginger
    • 1 tablespoon finely chopped green onions
    • 2 cups matchstick-cut zucchini
    • 2 teaspoons honey
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 tablespoon low-sodium soy sauce
    • Sauce:
    • 2 teaspoons hoisin sauce
    • Chicken:
    • 1 tablespoon minced peeled fresh ginger
    • Chicken:
    • Sauce:
    • ¼ cup panko (Japanese breadcrumbs)
    • 3 garlic cloves, minced
    • 2 cups matchstick-cut zucchini
    • 1 tablespoon minced peeled fresh ginger
    • 5 teaspoons hoisin sauce
    • 2 teaspoons honey
    • 3 quarts water

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. ...

View full recipe at My Recipes

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