In the fresh meat case
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Prep Time: 25 min
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Cook Time: 15 min
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Serves 4
- 170
Calories
- 29G
Protein
- 1460MG
Sodium
- 0G
Sat.fat
- 6G
Sugar
In the fresh meat case
Ingredients
1 cup Teriyaki sauce, plus extra for serving
8 asparagus spears, trimmed and quickly blanched
4 tbsp. thinly sliced scallions, plus 2 tablespoons for garnish
1 tbsp. toasted sesame seeds
Marinate
In a shallow dish or resealable plastic bag, marinate the thin sliced breast in the Teriyaki sauce for 15 to 20 minutes in the refrigerator.
Marinate
In a shallow dish or resealable plastic bag, marinate the thin sliced breast in the Teriyaki sauce for 15 to 20 minutes in the refrigerator.
Roll
Place a Thin Sliced Chicken Breast on a plastic cutting board. Sprinkle with 2 tablespoons sliced scallions. Place 2 asparagus spears at an angle across the chicken breast, letting the tips peek out from the edge of the chicken. Roll the chicken breast around the asparagus. Follow same process for remaining chicken breasts.
Roll
Place a Thin Sliced Chicken Breast on a plastic cutting board. Sprinkle with 2 tablespoons sliced scallions. Place 2 asparagus spears at an angle across the chicken breast, letting the tips peek out from the edge of the chicken. Roll the chicken breast around the asparagus. Follow same process for remaining chicken breasts.
Grill
Preheat and lightly oil your grill or grill pan. Grill the Negimaki for 7 to 10 minutes until chicken is cooked through and the rolls are nicely glazed. Turn chicken often so as not to burn. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
Grill
Preheat and lightly oil your grill or grill pan. Grill the Negimaki for 7 to 10 minutes until chicken is cooked through and the rolls are nicely glazed. Turn chicken often so as not to burn. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
Serve
Transfer chicken negimaki to a plate. Serve with the toasted sesame seeds and remaining sliced scallions, plus extra teriyaki sauce for dipping.
Serve
Transfer chicken negimaki to a plate. Serve with the toasted sesame seeds and remaining sliced scallions, plus extra teriyaki sauce for dipping.
Grilled Teriyaki Chicken Negimaki
30 
sounds great!
donna manco
This is a very easy recipe not sure if it is something I would eat but might be willing to try just to see if I would like it
Diana Beatty
Was not impressed was kind of blah
Elizabeth Erick
these look so good I will have to try making them!
Janet Davis
I have not trid but i know I will.. It looks yummy
Alice Wilkey
Yum yum yum tasty!
Diane Laffey
Such a quick meal to make and so delicious. The Chicken wrapped around the veg is a wonderful idea and so nutrious .
BETTY DAVIS