Chinese Chicken Teriyaki & Bok Choy Egg Rolls
Heat oil in a pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside.
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Cooking tools:
- Skillet
- Stove
- Oven
- Mixing bowl
- Refrigerator
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- ? cup soy sauce
- ¼ cup NAKANO® Organic Seasoned Rice Vinegar
- 1 tsp. roasted sesame oil
- 2 Tbsp. honey
- 2 cloves garlic, minced
- 2 tsp. fresh ginger, finely minced
- 3 Tbsp. cornstarch
- 1 Tbsp. canola oil
- 1 lb. of chicken breast, small diced
- ½ cup celery, sliced thin
- 1½ cups Napa cabbage, thinly sliced
- ¼ cup carrots, thinly sliced
- 2 scallions, sliced
- Salt
- Pepper
- 18 egg roll wrappers
- 1 cup canola oil, to sauté
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