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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
If you loved the beef scallion rolls, this is the lighter, juicier, healthier upgrade. Crispy asparagus wrapped in tender chicken, simmered in a glossy soy-mirin sauce? It’s giving weeknight magic. This is one of those meals that looks fancy but takes barely any effort — and the sauce becomes ridiculously sticky and delicious. Save this for dinner this week!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Slice each chicken breast in half to make thin cutlets.
Lay 3 asparagus spears on each piece, season both sides with salt and pepper.
Roll them up tightly and secure with a toothpick.
Sear the rolls in a little olive oil until golden brown all over.
Flip and cook the other side for about 3 minutes.
Pour in the soy sauce, mirin, and bone broth.
Cover and simmer for 5 minutes, until the chicken is cooked through.
Remove the rolls, slice, and plate them neatly.
Reduce the sauce until sticky and glossy, then spoon it over the rolls.
Finish with sesame seeds if desired.
Make sure to roll the chicken tightly to prevent it from unraveling during cooking.
Use fresh asparagus for the best texture and flavor.
If you don’t have mirin, you can substitute it with a mix of rice vinegar and a pinch of sugar.
Can I use a different vegetable instead of asparagus?
Yes, you can try scallions, green beans, or even bell pepper strips as substitutes.
What can I use if I don’t have chicken bone broth?
You can use regular chicken stock or even water with a pinch of salt as a substitute.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 165°F (74°C).
Can I prepare this dish ahead of time?
Yes, you can prepare the rolls ahead of time and store them in the refrigerator. Cook them fresh when ready to serve.
Can I make this dish gluten-free?
Yes, simply use a gluten-free soy sauce or tamari to make this dish gluten-free.
