Teriyaki Chicken Roll

Teriyaki Chicken Roll

  • Serves 3-4
Rated by 23 people
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Teriyaki with extra wow factor. This recipe takes the standard ingredients of a chicken teriyaki dish (stir fried chicken and vegetables, plus the classic soy sauce and mirin rice wine teriyaki sauce) and packs them all into a sushi style roll. Cut into bite-size slices, this roll is perfect for serving as an entrée, or to guests at dinner parties.


2x150g chicken thighs
1 carrot
8 green beans
pinch of salt and pepper
2 tbsp soy sauce
3 tbsp sake
2 tbsp mirin
2 tsp sugar

How To Prepare

  1. Cut the carrot into matchstick lengths. Place the carrot and green beans on a microwaveable dish with a little water and heat it up on 600w for one and a half minutes.
  2. Place the chicken on a sheet of cling film, cover with another sheet, and flatten the thigh to about 1cm in thickness. Season with salt and pepper.
  3. On the flattened meat place the vegetables and roll it up. Tuck in the ends and fasten with toothpicks.
  4. In a frying pan, heat up some oil and cook the chicken. Wipe the excess oil in the pan and put a lid and cook for further 6 minutes on a low heat.
  5. Take the lid off, add the sake, soy sauce, mirin and sugar, and cook until the sauce thickens.
  6. Turn the heat off and when the meat is cool enough to handle take the toothpicks out.
  7. Slice and serve on lettuce leaves for a nice presentation.