Healthy Chicken Pot Stickers with Minted Soy Sauce Recipe
1 lb ground chicken breast
1 bag shredded broccoli, cabbage, carrots, and cauliflower (if you can’t find this just use shredded cabbage)
1 red onion finely chopped
2 minced garlic cloves
¼ teaspoon ground ginger or 2 slices minced fresh ginger
canola oil
1 package wonton wrappers
sesame oil
salt and pepper
Minted Soy Sauce
Reduced sodium soy sauce
8 fresh mint leaves slices
Place a tablespoon of canola oil in a large sauté pan and heat over medium. Add ground chicken breast and crumble, season with salt and pepper and ginger. Meanwhile, finely chop the shredded cabbage, broccoli, carrots, and cauliflower. When the chicken is close to being cooked add the onion, garlic, and cabbage mix and cook until the veggies are soft.
Take 6 wonton wrappers out of the package and place on a clean surface. Take a pastry brush and brush the edges lightly with water so they are just barely wet. Spoon about a tablespoon of the chicken/veggie filling onto each wrapper and fold in half to form a triangle, pressing the wet sides together. To seal take your fingers and fold a small part of the wrapper over itself to form pleats.
I know my terminology is all off and my technique could use some work, but I found that these are really simple to make and there’s no must do way to make them! Once they are filled and sealed heat a skillet over medium with a tablespoon of sesame oil and place in the pot stickers, cook for about 2 minutes. Flip and cook an additional minute, then add about a teaspoon of water to the pan (stand back!), cover and cook for another minute. The made two nights worth, tons and more than we should have eaten, but they were sooo good.
Minted Soy Sauce
Chiffonade the mint and add it to ¼ cup reduced sodium soy sauce. Use it to dip your pot stickers. Yum!
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We made these for dinner tonight with ground turkey instead of chicken. Oh my dear lord they were so good! It’s me totally guessing, but I think they are are around 300-350 calories per 8 pot stickers.
To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water (or milk, wine, butter, stock, tomato sauce, sweet syrup or other flavorful poaching liquid) to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon at the time specified below for soft- or hard-poached eggs.
Poached Quail Eggs: 1 minutes (soft); 2 to 3 minutes (hard)
Poached Chicken Eggs: 2 minutes (soft); 5 minutes (hard)
Poached Duck Eggs: 3 minutes (soft); 7 minutes (hard)
(via cryaoticthehungrybear)
Easter Petit Fours | Cakes | Dean & DeLuca on We Heart It - http://weheartit.com/entry/53594333/via/heartsandliterature
(via cryaoticthehungrybear)
