Chicken Roulades

Ingredients

• 1 small red bell pepper
• 100 g carrots (1 carrot)
• 3 spring onions
• 400 g chicken breast fillets (2 fillets)
• 6 tbsp soy sauce
• 8 tbsp rice vinegar
• 1 tsp Sesame oil
• 20 g ginger (1 piece)
• 30 g cane sugar
• 4 tbsp sesame seeds
• 2 tbsp oil

Instructions

1. 1.

   Quarter the bell pepper, remove seeds, wash and cut into very thin strips. Peel, clean, halve the carrot crosswise and also cut into very thin strips. Clean and wash spring onions; slice the white and light green parts finely.

2. 2.

   Wash chicken breasts, pat dry and cut horizontally. Place meat pieces between cling film and flatten with a meat mallet as much as possible.

3. 3.

   Place vegetable strips in the middle of the chicken slices.

4. 4.

   Roll the meat around the vegetable strips and tie these rolls with kitchen twine at 3 cm intervals.

5. 5.

   For the marination mix soy sauce, 2 tbsp rice vinegar and sesame oil. Place the chicken roulades in a baking dish and pour the marination over them, cover with cling film and let sit for at least 6 hours, preferably overnight.

6. 6.

   Peel ginger and cut into very thin strips. Bring remaining vinegar with sugar and ginger strips to a boil and simmer for 2 minutes.

7. 7.

   Remove roulades from the marination, pat dry and coat all around in sesame seeds.

8. 8.

   Heat oil in a pan. Fry the roulades over medium heat while turning frequently until golden brown in about 10 minutes, slice into rounds and serve with ginger.