|Vegetable cooking spray|
|½ tablespoon||Gingerroot; peeled --|
|1 tablespoon||Garlic -- minced|
|¾ cup||Finely shredded cooked|
|Chicken breast (skinned|
|Before cooking and cooked|
|¼ cup||Water chestnuts -- minced|
|2 tablespoons||Fresh cilantro -- minced|
|1 tablespoon||Fresh mint -- minced|
|1 teaspoon||Sesame seeds -- lightly|
|½ teaspoon||Ground cumin|
|8||Egg roll wrappers|
|1 tablespoon||Vegetable oil|
|¼ cup||No-sugar added apricot|
|⅓ cup||Reduced-sodium teriyaki|
|1 tablespoon||Hot sauce|
|1 tablespoon||Lime juice|
When you brown the pot stickers and then cook them in water, they have only a fraction of the calories and fat of the deep fat-fried Thai Wontons. Coat a large nonstick skillet with cooking spray; add ½ teaspoon oil. Place over medium-high heat until hot. Add gingerroot 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 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 oneach side or until golden. Add ⅔ cup water; cook 5 minutes or until water evaporates, turning once. Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce. Yield: 16 appetizers.
Per appetizer: Calories 53 (29% from fat) Carbohydrate 5⅖ g Protein 3.7g Fat 1.7g (Sat. Fat 0.4g) Cholesterol 19 mg Sodium 158mg Source: Light & Luscious, Oxmoor House
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