Chicken and Vegetable Rolls

Inspired by the Japanese dish, Yasai no nikumaki, beef rolled in vegetables. I created this dish using chicken instead of beef to serve guests who are allergic to beef myself. The vegetables can be changed to whatever is available in each kitchen. Although cooking can seem intimidating, a simple meal is the best way for beginner cooks who want to impress friends and family.

Ingredients:
Two skinless, boneless chicken breasts
2 cups total of shredded: green bell peppers, button mushrooms, and the white part of green onions
1/2 cup teriyaki sauce (homemade or good store-bought)
1 tbs chili flakes
Salt and pepper
2 tbs all-purpose flour
A few bamboo skewers soaked in water
Oil for frying

Directions:
Butterfly-cut each chicken breast and pound each wing into a ½ inch thickness.

Divide the vegetables into equal portions. Place the vegetables in the center of each chicken breast and roll up, securing each of the chicken rolls with a bamboo skewer.

 Place chicken in a bowl and pour the teriyaki sauce over them and marinate for an hour.

Remove from the marinade and pat dry.
Season the flour with salt and pepper. Roll the chicken in flour.
In a large nonstick pan, add oil and pan fry the chicken until golden brown. Remove from pan and keep warm.

 Add the reserved marinade into the pan and cook until the sauce is thickened (about 2 minutes). Pour sauce over chicken and serve.