Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Ingredients

• 2 cups carrots 
• 1.5 teaspoons sesame oil dark
• 1 tablespoon ginger fresh minced peeled
• 2 teaspoons ginger fresh minced peeled
• 3  garlic clove minced
• 1 tablespoon spring onion finely chopped
• 2 teaspoons hoisin sauce 
• 5 teaspoons hoisin sauce 
• 2 teaspoons honey 
• 1 tablespoon soy sauce low-sodium
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 1 cup bell pepper red cut into 1/4-inch strips
• 1 tablespoon seasoned rice vinegar 
• 24 ounce chicken breast halves boneless skinless
• 3 quarts water 
• 2 cups zucchini 

Equipment

• bowl
• frying pan
• pot
• plastic wrap
• meat tenderizer

Directions

1. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat.
2. Add ginger and garlic; saut 15 seconds.
3. Add carrot, zucchini, and bell pepper; saut 3 minutes or until crisp-tender.
4. Add soy sauce and hoisin sauce; saut 30 seconds.
5. Place carrot mixture in a bowl; cool 5 minutes. Stir in panko.
6. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat.
7. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
8. Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.
9. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches.
10. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knot.
11. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining chicken breast halves.
12. Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally.
13. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
14. To prepare sauce, combine onions and remaining ingredients in a small bowl.
15. Serve with chicken.