California Chicken Roll

August 14, 2012 — Leave a comment
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Rating: 5.0/5 (7 votes cast)

Made these California Chicken Rolls yesterday and the peeps said I should share the recipe so here it is:

Click “Share” or “Pin” the pic below if you’ll probably make these tasty rolls.

California Chicken Roll


1/3 cup gluten-free soy sauce (I used coconut secret coconut aminos)
1/3 cup fresh squeezed orange juice
2 garlic cloves, lightly crushed
2 teaspoons finely grated peeled ginger
2 teaspoons fresh lemon juice
1/2 teaspoon sesame oil
2 teaspoon honey
8 asparagus spears trimmed
2 skinless, boneless chicken breasts, butterflied and then pounded to 1/8-inch thick
3 chopped scallions
3 teaspoons toasted sesame seeds


  1. Turn on broiler
  2. Line baking sheet w/ foil
  3. Set wire rack on top of baking sheet
  4. Whisk GF soy sauce, OJ, garlic, ginger, honey in sauce pan, bring to boil then reduce to low. Stir in lemon juice, and sesame oil. Set sauce aside.
  5. Cook asparagus in boiling water for 3min, then place in bowl of ice water to stop cooking, pat dry and set aside.
  6. Butterfly chicken breast then pound to 1/8 inch thickness, then cut in 1/2 lengthwise.
  7. Brush chicken breast with sauce.
  8. Place one asparagus spear lengthwise on flattened chicken breast, roll meat around around asparagus and place seam side down on prepped wire rack.
  9. Broil for 7-8 minutes then brush chicken rolls
  10. with sauce, then cook for 7-8 more minutes.
  11. Place on serving plate then drizzle remaining sauce and sprinkle with scallions and sesame seeds.
  12. Eat as many as you want, these are good and good for you.
California Chicken Roll, 5.0 out of 5 based on 7 ratings

Andrew Cordova

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