Thai Pot Stickers
|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|
|Egg roll wrappers||8|
|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.