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Stuffed Chicken Negimaki

Ingredients

  • For the sauce:
  • ¾ cup light soy sauce
  • ¾ cup mirin
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • ¾ tablespoon sesame oil
  • 12 scallions trimmed so that they measure the same length as the chicken breast rolled from the shortest end (see photo)
  • For the chicken:
  • 6 boneless chicken breasts gently pounded to 1/8 inch thickness
  • 1/4 cup peanut oil
  • Basmati rice or Chinese Noodles
  • Toasted sesame seeds for garnish

Instructions

  1. For the sauce:
  2. In a small, heavy saucepan combine the sauce ingredients and bring to a simmer over medium heat. Let the mixture simmer for 6 minutes. Add the scallions and let them cook for another 6 minutes until they are soft but not mushy.
  3. Remove the pan from the heat and set aside to cool.
  4. For the chicken:
  5. Lay out the chicken breasts on a sheet of waxed or parchment paper with the pointed end facing you and the wider end facing away.
  6. When the scallions have cooled, place 2 of them on the shortest side of the breast, about 1 inch from the edge. Reserve the sauce.
  7. Tuck the bottom edge over the scallions and make a tight roll. Tie them with two pieces of cotton twine.
  8. Do the same for the other breasts.
  9. Brush the breasts with the oil and set aside until you are ready to grill them.
  10. Preheat the grill or a grill pan to medium high heat (about 400 degrees). Place the chicken bundles on the grill and grill for 8 minutes per side.
  11. Reheat the sauce over very medium heat until it thickens, about 5 minutes. Keep a close eye since it burns easily.
  12. Remove the chicken breasts from the grill and serve the breasts whole or sliced over a bed of basmati rice or Chinese noodles which you have tossed in some sesame oil.
  13. Garnish with toasted sesame seeds.

Recipe Notes

While the chicken is grilling you can place some broccoli tossed in sesame oil on a foil pan and cook, stirring once, until the broccoli is just crisp tender.