Chicken Negimaki by Mark Bittman, NYT Cooking

Time: 45 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1013203-chicken-negimaki

INGREDIENTS

½ cup soy sauce
½ cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
1 tablespoon minced garlic
1 bunch scallions, trimmed but left whole
1 ½ pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8-inch thickness and blotted dry
Salt
freshly ground black pepper
Sesame oil as needed
Lemon or lime wedges

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