Asian Stuffed Chicken Rolls With Sweet Sour Apricot

Name: Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lrg Chicken breasts -- boneless; 2 Tbsp. Cornstarch mixed with 1/4; 2 c. Buttermilk baking mix Water; 1/3 c. Minced green onions; 2 x Large eggs -- slightly beaten With; 2 Tbsp. Oil Water; 1 c. Chopped shrimp Oil for deep-fat frying; 8 ounce Water chestnuts -- liquid removed And Sweet-sour Apricot Sauce -- Minced; 3/4 c. Bean sprouts -- rinsed and; 1/2 c. Packed brown sugar -- Liquid removed; 3 Tbsp. Soy sauce; 2 Tbsp. Soy sauce; 1 Tbsp. Instant chicken bouillon; 1/2 tsp Dry mustard

Servings: persons

5 lrg Chicken breasts -- boneless
2 Tbsp. Cornstarch mixed with 1/4
2 c. Buttermilk baking mix Water
1/3 c. Minced green onions
2 x Large eggs -- slightly beaten With
2 Tbsp. Oil Water
1 c. Chopped shrimp Oil for deep-fat frying
8 ounce Water chestnuts -- liquid removed And Sweet-sour Apricot Sauce -- Minced
3/4 c. Bean sprouts -- rinsed and
1/2 c. Packed brown sugar -- Liquid removed
3 Tbsp. Soy sauce
2 Tbsp. Soy sauce
1 Tbsp. Instant chicken bouillon
1/2 tsp Dry mustard

1
Looking for a new way to treat some leftovers, Margaret Thompson of Chicago, an innovative cook, decided to use chop suey as a filling for a French-style chicken roll.
2
The dish was such a success which she went one step further and concocted a delicious Oriental-style filling of her own.
3
Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves.
4
To round out the menu, Mrs. Thompson serves crisp Chinese noodles or possibly steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea.
5
Place chicken between pcs of waxed paper and with a mallet or possibly broad side of a cleaver, lb.
6
thin.
7
Dredge in baking mix; set chicken and baking mix aside.
8
In large skillet, saute/fry onions in oil till tender.
9
Add in shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir till shrimp are opaque.
10
Add in cornstarch mix; cook and stir till thickened.
11
Place 2 Tbsp.
12
filling at one end of each breast half; roll up and secure with toothpicks.
13
Dip in egg mix; roll in remaining baking mix.
14
Heat oil in fryer to 400 F. Fry rolls 2 at a time 10 min or possibly till golden.
15
Drain; keep hot in 300 oven till serving time.
16
Serve with Sweet-sour Apricot Sauce.
17
NOTE: chicken can be pounded and dredged and filling can be made a day ahead.
18
Chill till ready to use.
19
Sauce keeps refrigerated at least one month.
20
Sauce Combine all ingredients in small saucepan.
21
Stir over medium-low heat till sugar dissolves.
22
Serve hot or possibly at room temperature.

1431

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lrg Chicken breasts -- boneless, 2 Tbsp. Cornstarch mixed with 1/4, 2 c. Buttermilk baking mix Water, 1/3 c. Minced green onions, and more.

Yes, Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Stuffed Chicken Rolls With Sweet Sour Apricot Sa Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions