asian grilled chicken rolls

How To Make asian grilled chicken rolls

• 1

  Prepare grill for direct cooking over medium-high heat. For glaze, whisk together ingredients in Small Batter Bowl. Microwave, uncovered, on HIGH 1-2 minutes until mixture comes to a boil and is slightly thickened. Set glaze aside for serving.
• 2

  For rolls, flatten chicken to an even 1/4-in.thickness using flat side of Meat Tenderizer. Combine chicken tenders, seasoning mix and soy sauce in stainless (4-qt mixing bowl; stir to coat.
• 3

  Cut carrots and zucchini into long ribbons using Vegetable Peeler. For each roll, stack a wide carrot ribbon, zucchini ribbon and chicken tender. Roll up wide end first and secure with wooden pick. Repeat with additional carrot and zucchini ribbons and remaining chicken tenders. Spray rolls with vegetable oil using Kitchen Spritzer. When grilling, stand rolls up and place them onto the grid of the grill, chicken end down. This prevents the vegetables from sticking to the grill grid and tearing.
• 4

  For rice, combine rice, water, remaining vegetables and green onions in Rice Cooker, or microwave according to package directions. Grill rolls, chicken end down, 3 minutes or until grill marks appear. Turn over using BBQ Tongs and grill 2-4 minutes or until Digital Pocket Thermometer registers 170°F (77°C) when inserted into center of each roll through side.
• 5

  To serve, divide rice among serving plates; top with rolls and drizzle with glaze.
• 6

  NOTE: If desired, 1 tsp. grated fresh ginger root and an additional garlic clove, pressed, can be substituted for the Asian Seasoning Mix.
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