Chinese Stuffed Chicken Tenderloins Recipe

Directions

Bring chicken to a boil in a medium saucepan. Reduce heat to low and cook, turning chicken once, for 5 to 6 minutes, or until chicken is no longer pink and juices run clear. Add soy sauce and carrots and stir until carrots are coated. Remove chicken from pan and set aside.

Heat oil in a heavy skillet over medium heat. Saute chicken slices in oil until golden brown. Add shrimp, red wine and sesame oil; cook over medium-high heat for 5 minutes, or until shrimp are opaque. Pour vinegar and sesame oil over chicken and stir together. Bring chicken to a boil, and stir in rice vinegar and sesame seeds. Return chicken to a boil, and cook, stirring occasionally, for 3 to 4 minutes. Meanwhile, heat sesame oil in a small saucepan over medium heat. Saute chicken slices in oil for 6 to 7 minutes, or until cooked through. Remove chicken from pan, and set aside.

Remove chicken from pan. Stir chicken into sauce, and pour into a large skillet. Sprinkle remaining soy sauce over chicken.

Heat sesame oil in a small saucepan to boiling, stirring occasionally. Gradually pour 4 tablespoons of chicken juice into chicken, adding 1/4 cup water as needed. Add 3 tablespoons of wine and stir well. Return pan to simmer. When sauce is hot, add 2 tablespoons sesame oil and stir over medium heat until sauce coats all sides of chicken. Sprinkle with 2 tablespoons sesame seeds. Cook and stir over medium heat for 2 minutes, or until chicken is heated through. Serve chicken over rice and garnish with mushrooms, ginger and ground black pepper.