You are here

Thai Pot Stickers

Healthycooking's picture
  Vegetable cooking spray 1
  Vegetable oil 1⁄2 Teaspoon
  Minced peeled ginger root 1 Tablespoon
  Minced garlic 1 Tablespoon
  Shredded cooked chicken breasts 3⁄4 Cup (12 tbs), skinned before cooking and cooked without salt
  Minced water chestnuts 1⁄4 Cup (4 tbs)
  Minced fresh cilantro 2 Tablespoon
  Minced fresh mint 1 Tablespoon
  Sesame seeds 1 Teaspoon, lightly toasted
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Egg roll wrappers 8
  Water 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  No sugar added apricot spread 1⁄4 Cup (4 tbs)
  Low sodium teriyaki sauce 1⁄3 Cup (5.33 tbs)
  Hot sauce 1 Tablespoon
  Lime juice 1 Tablespoon

Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon oil.
Place over medium-high heat until hot.
Add gingeroot and garlic; cook, stirring constantly, until tender.
Remove from heat, and stir in chicken and next 6 ingredients.
Cut egg roll wrappers in half lengthwise.
Lightly brush edges with 1 tablespoon water.
Place about 1 tablespoon chicken mixture at base of a wrapper half; fold the right bottom corner over to form a triangle.
Continue folding back and forth into a triangle to end of wrapper half.
Repeat procedure with remaining wrapper halves and chicken mixture.
Coat skillet with cooking spray; add 1 tablespoon oil.
Add filled egg roll wrappers; cook 1 minute on each side or until golden.
Add 2/3 cup water; cook 5 minutes or until water evaporates, turning once.
Combine apricot spread and remaining ingredients; stir well.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)
Thai Pot Stickers Recipe