Heat carrot sticks and green beans in a microwave-safe dish until tender for about 40 to 50 seconds.
Pound chicken thighs with a mallet (or rolling pin) into a thin ¼ inch / 6mm even layer. Pierce the skin with a fork and season with salt and pepper.
Place (2) on a plastic wrap and arrange (1) on the front end. Roll up and tuck in ends. Make a few holes with a toothpick. Place the chicken rolls seam-side-down in a microwave-safe dish. Heat it in the microwave for about 3.5 to 4 minutes until cooked through. Then, let it cool. Reserve the chicken soup on the dish.
Heat the oil in a pan. Remove the plastic wrap. Cook seam-side-down and brown all sides.
Wipe off excess oil in the pan. Add Garlic Dashi Soy Sauce and reserved chicken soup. Cook until the sauce thickens. Add butter and mix well.
Slice (4) and serve on a plate. Garnish with baby greens, if desired.
Please adjust the cooking time depending on the microwave model.
