If you’re looking for a meal that’s simple, flavorful, and packed with nutrients, then Chicken Rolls Stuffed with Vegetables are just what you need. This dish combines tender chicken with vibrant vegetables for a delightful bite that is sure to impress. Perfect for busy weeknights or special occasions, these rolls can easily be customized to suit your taste.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 28g
Carbohydrates: 12g
Fat: 18g
Fiber: 3g
Sugar: 3g
Sodium: 450mg
Why Make Chicken Rolls Stuffed with Vegetables
Chicken Rolls Stuffed with Vegetables is an excellent way to incorporate more veggies into your diet while enjoying a delicious protein source. The combination of chicken and colorful vegetables not only creates a beautiful presentation but also offers a range of nutrients. You can easily adapt the filling according to the ingredients you have on hand, making this a versatile dish that’s perfect for any occasion.
How to Make Chicken Rolls Stuffed with Vegetables Step by Step
Ingredients
- 2 boneless whole chicken legs (skin on, note 1)
- 50g/1.8oz carrot (cut into 7mm/¼" thick, 6-7cm/2⅜-2¾” long sticks)
- 50g/1.8oz burdock (cut into 7mm/¼" thick, 6-7cm/2⅜-2¾” long sticks or 3mm/⅛" thick match sticks, note 2)
- 30g/1.1oz green beans (stem trimmed, blanched)
- 100ml/3.4fl oz dashi stock
- 1 tsp soy sauce
- 1 tsp cooking sake
- 1 tsp mirin
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp vinegar
Directions
- Preparing Vegetables: Start by cutting the carrot and burdock into sticks. Blanch the green beans for a couple of minutes until tender. Set aside.
- Making Chicken Rolls: Take one chicken leg and carefully flatten it with a meat mallet. Lay the vegetable sticks in a row along one edge of the chicken, then roll tightly and secure with toothpicks or kitchen twine. Repeat this for the second chicken leg.
- Cooking Chicken Rolls: Heat a skillet over medium heat. Add the rolled chicken and sear until golden brown on all sides. Once browned, pour in dashi stock, soy sauce, cooking sake, mirin, sugar, and vinegar. Cover and simmer for about 20 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened.
- Serving: Remove the chicken rolls from the skillet, slice them into pieces, and serve with a drizzle of the sauce over the top.
How to Serve Chicken Rolls Stuffed with Vegetables
These lovely chicken rolls can be served with a side of steamed rice or over a bed of fresh greens for a complete meal. Pair them with a light salad dressed with soy vinaigrette for added crunch and freshness. For an extra flavor boost, consider serving them with a spicy dipping sauce on the side.
How to Store Chicken Rolls Stuffed with Vegetables
To store leftovers, place the Chicken Rolls Stuffed with Vegetables in an airtight container in the refrigerator. They will keep for up to three days. To reheat, simply place them in a skillet over medium heat until heated through. If you want to freeze them, wrap the rolls tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
Expert Tips for Cooking Chicken Rolls Stuffed with Vegetables
- Try marinating the chicken overnight for extra flavor.
- Don’t hesitate to mix in your favorite vegetables such as bell peppers or mushrooms.
- Use a meat thermometer to ensure the chicken is cooked perfectly at 75°C (165°F).
- For crispy skin, finish the chicken rolls under the broiler for a few minutes after cooking.
- Make sure not to overfill the chicken rolls to prevent bursting during cooking.
Delicious Variations of Chicken Rolls Stuffed with Vegetables
- Spicy Chicken Rolls: Add chili paste or sliced jalapeños to the vegetable filling for a kick.
- Herbed Rolls: Mix in fresh herbs like basil or cilantro for a refreshing twist.
- Vegetarian Option: Replace chicken with thinly sliced zucchini and mushrooms for a delightful meat-free version.
Conclusion
Now that you’ve learned how to make Chicken Rolls Stuffed with Vegetables, it’s time to give this recipe a try! This dish not only delivers on flavor but also provides a nourishing meal for you and your loved ones. Enjoy the process, and don’t forget to customize it according to your preferences!
Chicken Rolls Stuffed with Vegetables
Ingredients
For the Chicken Rolls
- 2 pieces boneless whole chicken legs (skin on) Note 1
For the Vegetable Filling
- 50 g carrot (cut into 7mm/¼" thick, 6-7cm/2⅜-2¾” long sticks)
- 50 g burdock (cut into 7mm/¼" thick, 6-7cm/2⅜-2¾” long sticks or 3mm/⅛" thick match sticks) Note 2
- 30 g green beans (stem trimmed, blanched)
For the Sauce
- 100 ml dashi stock
- 1 tsp soy sauce
- 1 tsp cooking sake
- 1 tsp mirin
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp vinegar
Instructions
Preparation
- Start by cutting the carrot and burdock into sticks.
- Blanch the green beans for a couple of minutes until tender. Set aside.
Making Chicken Rolls
- Take one chicken leg and carefully flatten it with a meat mallet.
- Lay the vegetable sticks in a row along one edge of the chicken, then roll tightly and secure with toothpicks or kitchen twine.
- Repeat this for the second chicken leg.
Cooking Chicken Rolls
- Heat a skillet over medium heat.
- Add the rolled chicken and sear until golden brown on all sides.
- Once browned, pour in dashi stock, soy sauce, cooking sake, mirin, sugar, and vinegar.
- Cover and simmer for about 20 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened.
Serving
- Remove the chicken rolls from the skillet, slice them into pieces, and serve with a drizzle of the sauce over the top.
