Yield: 16 servings
Measure | Ingredient |
---|---|
\N \N | Vegetable cooking spray |
½ tablespoon | Gingerroot; peeled -- |
\N \N | Minced |
1 tablespoon | Garlic -- minced |
¾ cup | Finely shredded cooked |
\N \N | Chicken breast (skinned |
\N \N | Before cooking and cooked |
\N \N | Without salt) |
¼ cup | Water chestnuts -- minced |
2 tablespoons | Fresh cilantro -- minced |
1 tablespoon | Fresh mint -- minced |
1 teaspoon | Sesame seeds -- lightly |
\N \N | Toast |
½ teaspoon | Ground cumin |
⅛ teaspoon | Salt |
8 \N | Egg roll wrappers |
1 tablespoon | Water |
1 tablespoon | Vegetable oil |
⅔ cup | Water |
¼ cup | No-sugar added apricot |
\N \N | Spread |
⅓ cup | Reduced-sodium teriyaki |
\N \N | Sauce |
1 tablespoon | Hot sauce |
1 tablespoon | Lime juice |
\N \N | SOUTHERN LIVING----- |
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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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