Negimaki, a traditional Japanese beef dish steeped in teriyaki sauce, gets a nutritious makeover in this blogger’s twist on the entrée. By replacing beef with thinly pounded chicken breast and salty teriyaki with soy ginger marinade, the healthy recipe doesn’t sacrifice taste!
1/4 c. low-sodium soy sauce
2 tbsp. rice vinegar
2 tsp. sesame oil
1 tbsp. minced garlic
1 tbsp. freshly grated ginger
1 1/2 lbs. boneless, skinless chicken breast, pounded to 1/4” thickness
1 bunch scallions, trimmed and cut into chunks about 3” long
Preheat oven to 350 degrees and line a baking sheet with foil. In a mixing bowl, mix together the soy sauce, rice vinegar, sesame oil, garlic and ginger. Cut the pieces of chicken widthwise into 3 pieces. Turn the narrow side of each piece to face you, and put 1 or 2 chunks of scallions on the edge closest to you. Roll up the chicken and scallions like a jelly roll, using a toothpick to secure. Repeat with remaining chicken and scallions, and place in marinade. Cover with plastic wrap and refrigerate for at least 30 minutes. Remove chicken from the refrigerator, arrange on baking sheet and pour remaining marinade over the chicken. Bake for 10-15 minutes until the chicken is cooked through. Serve with sauce spooned on top.
Recipe provided by registered dietitian Jessica Fishman Levinson, MS, RD, CDN founder of Nutritioulicious