Listen. I’m unoriginal. If I want takeout, I hop on GrubHub and order Chinese food every time.
Asian and Asian-inspired food just hits the spot when it’s time for comfort eating, doesn’t it? That being said, getting takeout every week adds up when you have to be an adult and pay bills and all that not-so-fun stuff. There’s also the health situation. Chinese takeout isn’t exactly good for you, and that’s why this recipe is great. You can bring the Asian flavors, save some money, and control fat and sodium at the same time.
Here’s everything you need to know.
- 1 bunch of scallions
- 1 cup of sesame oil
- 1 cup of soy sauce
- 1 cup of apple cider vinegar
- 1 teaspoon of garlic
- 1 teaspoon of sugar
- 1 cup of sesame seeds
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Boneless, skinless chicken breasts
- Corn starch
- Add soy sauce, sesame oil, apple cider vinegar, garlic, sugar, sesame seeds, salt, and pepper to a skillet.
- Once the sauce begins to simmer, add trimmed scallions to the pan. Cook until tender.
- On a cutting board, lay out a sheet of plastic wrap and place chicken breasts on top. Lay another sheet of plastic wrap over the chicken.
- Use a rolling pin to pound them out until they’re thin enough to roll.
- Move the chicken breasts to a plate and pat dry with a paper towel.
- Season with salt and pepper.
- Place cooked scallions on top and roll all of the chicken breasts together around them.
- Secure with toothpicks.
- Stir together water and corn starch.
- Pour mixture into remaining sauce in the skillet on low heat and cook until sauce thickens.
- Grease a grill pan and put it on high heat.
- Place chicken rolls on grill and brush with sauce.
- Cook through, flipping once.
- Remove from heat, top with some extra sesame seeds, and enjoy!