Tuesday, February 15, 2011

Teriyaki chicken egg rolls.

Whew I've been out of the kitchen for sometime. I have been battling a sinus infection that just wont quit. It's gotten to the point where I've had to have antibiotic injections. But I knew I needed to do something human and cook. Cook something easy. If I can do this while sick, so can you.

There's few ingrediants and what takes the longest to cook is the chicken.

What's not to love about that?

I made only enough for two people.

1/4 tsp of garlic powder
1/4 tsp of ground ginger powder
1 chicken breast
1 jar of Teriyaki sauce
1 cup of shredded nappa cabbage
1 cup of broccoli slaw
Egg roll wrappers
Oil to fry in. I used canola oil.

1- In a tin foil packet place chicken,a couple tablespoons of teriyaki sauce, garlic and ginger powder and cook until done. Once done, allow to cool and shred.

2- In a bowl or ziplock bag add the cabbage, slaw and chicken then add enough teriyaki sauce to coat evenly.

3- Take a couple tablespoons of the mixture and place on a egg roll wrapper. Take one corner and fold over mixture and tuck. Then take a side corner and dampen with water and fold into the center, do the same with the other side and then take the last corner and dampen and roll it over and under the egg roll.

4- Cook in hot oil until brown and crispy. Serve with your favorite dipping sauce.


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