Chinese Style Chicken Thighs and Vegetarian Egg Rolls

Sometimes Chinese just sounds good, but what do you do when you don't want to order out? Make it of courses!

8 bone in skin off chicken thighs
2 tablespoons basalmic vinegar
1 tablespoons teriyaki sauce
1 teaspoons fresh ground ginger grated (1/2 teaspoon dried ginger will work
1 large cove garlic grated
2 teaspoons lemon zest
1/4 cup olive oil
Juice from half a lemon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon cumin

1 small green pepper cut into very thin match sticks
1 small zucchini cut into very thin match sticks
1 small onion cut into very thin slices
1 bag broccoli slaw
2 tablespoons teriyaki sauce
1 tablespoon low sodium soy sauce
1 teaspoon grated fresh ginger
1 clove grated garlic
1/4 cup corn starch
1 cup water
2 tablespoons coconut oil

12 egg roll wrappers
Water

2 cups vegetable shortening heated to 350 degrees (for frying)

In a small mixing bowl combine the vinegar, teriyaki sauce, ginger, garlic, salt, pepper, cumin, oregano, olive oil, lemon zest and juice. Whisk to combine. Place chicken in a large freezer bag ad pour over the marinade and seal. Make sue to coat all pieces of chicken with the marinade. Place this into h refrigerator for at least 30 minutes. Once the chicken is marinated place on a baking sheet and bake at 375 degrees for 45 minutes or until the chicken reaches 165 degrees. While the chicken is cooking heat the coconut oil in a large heavy bottom skillet or wok over medium high heat. Add the vegetables and stir fry for 5-7 minutes. In a small mixing bowl combine the teriyaki sauce, soy sauce, ginger, garlic, corn starch and water, whisk to combine. Pour this over the vegetables in the pan. Let the sauce thicken then remove for m heat. (This should on,y take a few minutes). Lay one egg roll skin on a clean, flat surface to form a diamond. Place about 1 1/2 tablespoons of the vegetable mixture in the middle. Fold up the bottom flap over the filling. Fold each corner over then roll like a burrito. Seal the end with a fab of water. Store seal side down. Once all the egg rolls are put together heat the vegetable shortening over medium high heat in a large heavy bottom skillet. Fry on all sides until golden brown and crispy. Serve immediately. For more on this recipe or any others please email me at alesia.leach@gmail.com