Thai Pot Stickers

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

Ingredients:

vegetable cooking spray

1/2 teaspoon vegetable oil

1 tablespoon peeled, minced gingerroot

1 tablespoon minced garlic

3/4 cup finely shredded cooked chicken breast (skinned before cooking and cooked without salt)

1/4 cup minced water chestnuts

2 tablespoons minced fresh cilantro

1 tablespoon minced fresh mint

1 teaspoon sesame seeds, lightly toasted

1/2 teaspoon ground cumin

1/8 teaspoon salt

8 egg roll wrappers

1 tablespoon water

1 tablespoon vegetable oil

2/3 cup water

1/4 cup no-sugar-added apricot spread

1/3 cup reduced-sodium teriyaki sauce

1 tablespoon hot sauce

1 tablespoon lime juice

Directions:

1. Coat a large nonstick skillet with cooking spray; add 1/2 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.
2. 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.
3. 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.
4. Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce.

By RecipeOfHealth.com