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Chinese Chicken Teriyaki & Bok Choy Egg Rolls

Yield: 9 servings | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

Teriyaki Chicken

  • ⅓ cup soy sauce
  • ¼ cup NAKANO® Organic Seasoned Rice Vinegar
  • 1 tsp. roasted sesame oil
  • 2 Tbsp. honey
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, finely minced
  • 3 Tbsp. cornstarch
  • 1 Tbsp. canola oil
  • 1 lb. of chicken breast, small diced

Filling

  • 1 Tbsp. canola oil
  • ½ cup celery, sliced thin
  • 1½ cups Napa cabbage, thinly sliced
  • ¼ cup carrots, thinly sliced
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 18 egg roll wrappers
  • 1 cup canola oil, to sauté

Directions

  1. Combine soy sauce, NAKANO® Organic Seasoned Rice Vinegar, sesame oil, honey, garlic, ginger and cornstarch.
  2. Heat oil in a pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside.
  3. Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is evaporated from cabbage. About 5 minutes.
  4. Transfer to a chicken bowl and toss well to combine. Refrigerate for 15 minutes.
  5. Lay out 18 egg roll wrappers, fill each with ¼ cup of filling. Fold up the bottom, then sides and roll like a burrito.
  6. Pan fry or cook in 350-degree oven for 15 minutes. For the oven, spray egg rolls with cooking spray.
  7. Serve with CHILLI sauce.

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