I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed.
I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.
I hope you enjoy this as much as we did!!
I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.
What you’ll need:
- 6 chicken breasts, pounded thin and/or butterflied
- 1/2 cup soy sauce
- 2 Tbls rice wine vinegar
- 4 Tbls sesame oil
- 1 Tbls brown sugar
- 1 Tbls quality honey (see P.S. below)
- 1 tsp ginger, minced
- 2 garlic cloves, minced
- ground black pepper
- 1 medium eggplant, cubed small
- 1/2 Napa cabbage, sliced thin
- 8 oz shiitake mushrooms, sliced thin
- 2 small chilies, your choice of how spicy, diced very small
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 Tbls ginger, minced
- 1 tsp olive oil
- 1 Tbls butter
- ground coriander
- dried oregano
- 6 rice paper wraps or spring roll skins
- 2 eggs, beaten
- panko bread crumbs, white or wheat
- fresh ground pepper
- Roasted red peppers, diced
- green onions, diced
- cilantro, optional
What to do:
- Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken.
- Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours.
- Later on or next day, preheat the oven to 375 degrees.
- Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step.
- Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil.
- Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast.
- Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
- Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done.
- Plate and put on the toppings.
P.S. This is great quality honey!!!
One thought on “Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms”
I am definitely going to try this! My favorites, eggplant and cabbage together!
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