Chicken Rolls Asian Style

1. 1

   Prepare the sauce: In a bowl, mix soy sauce, hot chili sauce, sweet chili sauce, honey, and 4 cloves of finely chopped garlic.

   5 min

2. 2

   Cut the chicken fillet lengthwise (not all the way through), open it up, place it on parchment paper, and pound it.

   10 min

3. 3

   Before adding raw chicken, transfer half of the mixed sauce into a clean covered container and refrigerate it for serving.

   2 min

4. 4

   Coat the chicken in the remaining half of the marinade. Cover and refrigerate for 2 hours.

   120 min

5. 5

   Heat 15 ml of the olive oil in a pan. Sauté the remaining 2 chopped garlic cloves, 150 g chopped onion and the bell pepper until softened. Reserve the other 15 ml oil for frying the rolls.

   8 min

6. 6

   Take the marinated fillet, spread it out, and distribute the sautéed vegetables on it. Place spinach leaves on top and roll it up.

   10 min

7. 7

   Secure the fillet with wooden skewers. Then cut it in half.

   5 min

8. 8

   Heat the reserved 15 ml oil and brown the rolls on all sides. Reduce the heat and continue cooking until a food thermometer reads 74°C in the center of the chicken and filling. Check each roll; the original 5–7 minutes of browning alone may not cook the center. Discard the marinade that touched raw chicken.

   7 min

9. 9

   Before serving, drizzle with the clean mixed sauce reserved in the refrigerator before the raw chicken was added.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.