Chicken Run Roll


Chicken Run RollChicken Run Roll recipe

  1. Julienne basil and mint and toss together.
  2. Shred roasted chicken.
  3. Cut scallion into 4" x (any size”) strips and cut red bell pepper into ¼” x (any size”) strips.
  4. Lay out rice on a Carrot Ginger Sushi wrap. Press in chili peanuts across center of rice. (See recipe below for chili peanuts).  Sprinkle mint and basil over peanuts. 5. Then spring mix, chicken, pepper strips and scallion.
  5. Roll and cut into 8 even pieces and serve with Sweet Chili Sauce and Lite Soy Sauce.


Chili Peanuts (yield: 3 cups)

  1. Coarsely chop or pulse in food processor, all ingredients.
  2. Reserve peanuts, place shallots, serranos, garlic and ginger in same bowl.
  3. Heat oil to 350° and fry each mixture separately until golden color – about 8 minutes, stirring occasionally. Drain, toss mixture with salt and keep for 1 week.


Main Ingredients
4 ounces prepared sushi rice
2 ounces Roast chicken, shredded
.1 ounce Basil
.1 ounce Mint
Scallion, trimmed and split
.2 ounces spring mix
.5 ounces Red Bell Pepper, split
1 Carrot Ginger Sushi Wrap

Chili Peanuts Ingredients
2 cups Peanuts
5 cups Peanut Oil
5 (1.6 ounces) Serrano Pepper
6 (3.5 ounces) Shallots
6 cloves (1.2 ounces) Garlic
2 inches peeled Ginger
1 Tablespoon Salt

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