Ingredients

• 8 pieces chicken breasts
• 1 carrot, large size, shredded
• 1 green pepper, medium size, cut into sticks
• 1 onion, medium size
• 1/2 cup - orange juice, (optional)
• 3 tbsp - olive oil
• 2 tsp - ginger, fresh and chopped or 1 tsp - ginger powder
• 1 tbsp - corn flour
• 3 tbsp - soya sauce
• Pepper to taste
• Salt to taste

How to Make Chicken Rolls with Vegetables

• Cut onion into thin strips.
• In a skillet, heat 1 tbsp oil.
• Add onion, green pepper, carrot and ginger and stir-fry until crispy tender.
• Set aside to cool.
• Heat oven to high heat (210-220 C).
• Place each chicken breast between 2 pieces of plastic wrap and pound with mallet until very thin.
• Season chicken slices with salt and pepper.
• Put 2 tbsp of vegetable mix on one end of each chicken breast and roll up.
• Close ends with toothpicks and place in a medium baking dish.
• Cover chicken tops with remaining oil.
• Put pan in oven and cook for 15 minutes until golden brown.
• Turn chicken rolls and cook for another 15 minutes.
• You can add more oil if needed.
• Dissolve corn flour in orange juice and soy sauce and stir well. In a saucepan add dissolved mixture and heat over medium heat for 3-5 minutes, stirring constantly, until smooth and slightly thick.
• Place chicken rolls on a platter and top with soy and orange sauce.
• You may garnish with shredded carrots and green pepper.