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