Chicken Teriyaki and Vegetarian Egg Rolls

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So this week has been amazing!  I ordered my business cards,  I’m hosting a cooking class, and working with a chef this weekend.  Needless to say, I am enjoying where this week is taking me.

On to the food.  Yesterday I was sitting at home, mind you I live about 30 minutes to the nearest edible takeout, and was thinking I could really go for carry out. But, with this commute and the whole saving for a wedding, the budget life gets REAL. That’s when I decided to just make my own rendition of takeout. I had chicken, rice, and egg roll wrappers, I knew I could absolutely make this happen. Chicken teriyaki and egg rolls!

Chicken Teriyaki and Vegetarian Egg Rolls

Chicken Teriyaki

Ingredients 

  • 3 pounds (about 12 pieces) bone-in chicken chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 3-4 tablespoons of brown sugar
  • 1 tablespoon chili paste
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoons oil
  • Sesame seeds for garnish (optional)

Method

  1. In a mixing bowl, combine the soy sauce, vinegar, brown sugar, chili paste, sesame oil, garlic, and ginger.  Whisk until the sugar is dissolved and well combined.
  2. Place mixture and chicken thighs in a large zip lock bag and make sure that the chicken is well coated. Marinate for at least an hour in the fridge.
  3. Preheat oven to 375 degrees Fahrenheit
  4. In a large oven safe skillet place on stove and heat vegetable oil on medium heat
  5. When oil is heated place the chicken in the skillet and brown the skin (about 4-5 minutes)
  6. Turn off heat, pour remaining marinade in the skillet with chicken, and place the skillet in the oven.
  7. Bake for 15-20 minutes or until the meat is not longer pink and juice runs clear.
  8. Garnish with sesame seeds, and serve with steamed vegetables and cooked rice
  9. Eat and enjoy!

 

Vegetable Egg Rolls (adapted from Emeril Lagasse)

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoon canola oil
  • 1/2 head green cabbage julienne
  • 4 carrots julienne
  • 1 red bell pepper julienne
  • 3/4 cup snow peas julienne
  • 2 teaspoon fresh grated ginger
  • 1 tablespoon corn starch
  • 1/4 cup soy sauce
  • 8 egg roll wrappers
  • Small bowl of water for sealing
  • Olive oil
  • Dipping sauce of choice

Method

  1. In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for about 1-2 minutes. Add carrots, pepper, ginger, and snow peas. Cook mixture for 2 more minutes.
  2. In a small bowl combine the cornstarch and soy sauce and whisk until smooth. Stir into vegetable mixture and cook until for 2 more minutes until thickened. Take off of heat and let cool.
  3. Preheat the oven to 450 and prepare a greased baking sheet
  4. Work with one egg roll wrapper at a time on a flat surface and lightly brush edges with water. Place about 2 tablespoons of filling in the top third of the egg roll wrap. Roll like a burrito and brush top lightly with olive oil. Place on a baking sheet and repeat until all of the filling has been used.
  5. Bake for 10-12 minutes, or until the tops are lightly browned
  6. Serve with sauce of choice, I used a honey sesame dipping sauce.
  7. Eat immediately and enjoy!

Let me know in the comments below if you tried the recipes!

With peace and love,

The Shy Girl

2 thoughts on “Chicken Teriyaki and Vegetarian Egg Rolls

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