Preheat oven to 400 degrees. Spray a large rimmed baking pan with nonstick spray. Place frozen chicken strips in baking pan. Bake 20 to 24 minutes or until 165 degrees, turning halfway through. Cut chicken strips in half; cool.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
A sushi roll the whole family will love! Combining traditional flavors found in sushi; hoisin, sesame seeds, and seaweed combined with the comfort of fried chicken. Try this recipe with the kids for a fun weeknight dinner!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (20-oz.) pkg. Tyson air fried chicken breast strips (6 strips) | ||
| 12 slice(s) Village Hearth cottage bread | ||
| 3 sushi nori roasted seaweed sheets, cut into quarter-sheets | ||
| ¼ English cucumber, cut into thin strips | ||
| ½ red bell pepper, seeded and cut into thin strips | ||
| 2 tbsp. Terry Ho’s yum yum sauce or Hy-Vee Select Sriracha mayo sandwich spread, plus additional for serving | ||
| 2 tbsp. hoisin sauce | ||
| ¼ c. Hy-Vee lightly salted crispy onions, crushed | ||
| 1 tbsp. black sesame seeds |
Things To Grab
- Hy-Vee nonstick cooking spray
- Baking pan
- Rolling pin
Directions
Remove crusts from bread slices. Roll each slice flat with a rolling pin.
For each roll, top 1 bread slice with 1 piece of nori. Place 2 or 3 cucumber strips, 2 or 3 red pepper strips, and 1 piece chicken on the nori crosswise, just below the center. Drizzle with 1/2 teaspoon yum yum sauce; tightly roll up into a log.Place hoisin sauce on one-half of a dinner plate and the crushed crispy onions on the other half of the dinner plate. Dip the top of each filled log into the hoisin sauce, then into crispy onions; sprinkle with sesame seeds.
To serve, cut each log into 4 (1-inch) slices. Serve with additional Yum Yum sauce, if desired.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrates: 21g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen