Potstickers

This a Pampered Chef recipe...a little time consuming, but made faster if you get an already cooked rotisserie chicken from the grocery store. I tried to include lots of pictures to help you along the way!

Ingredients:

1 can (8 oz) water chesnuts, drained and finely chopped

1/2 cup thinly sliced green onion with tops

1/4 cup grated carrot (I use matchstix carrots)

1 tsp peeled and finely grated fresh gingerroot (*see note on gingerroot below)

10 oz chicken (I use rotisserie, but you can also use canned or get some fresh chicken breasts and boil them)

1 Tbsp soy sauce

1 egg white, lightly beaten

1/4 c mayo

1 garlic clove, pressed

24 square wonton wrappers (these can be found in the produce section of most supermarkets)

* A few things to know about gingerroot: Here is a picture:

When you purchase it from the grocery store, just break off a small piece...you don't have to purchase the entire root.

To store in the refrigerator, wrap it in a paper towel and put it in a sealed plastic bag. It will keep in the refrigerator for up to 3 weeks.

Gingerroot freezes well. If you have any left over, keep it wrapped in paper towel and in sealed plastic bag and it will keep in the freezer for up to 3 months.

Peel it with a vegetable peeler before using.

Steps:

1. Preheat oven to 425.

2. Finely chop water chesnuts.

3. Thinly slice green onions (I use kitchen shears).

4. Grate carrot OR use matchstix carrots, like me! About a handful...

5. Finely grate gingerroot...I do this by using a microplane.

6. If using a rotisserie chicken or boiled chicken, finely chop...

7. Combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayo and garlic in a bowl and mix well.

8. To assemble potstickers, place 12 wonton wrappers onto smooth surface.

9. Lightly brush edges of each wonton with water.

10. Scoop filling onto center of each wonton.11. To assemble, fold one point over filling and overlap with the opposite point. Repeat with remaining two points.

12. Place potstickers on pan and repeat with remaining wontons.

13. Bake 12-15 minutes or until edges of potstickers are golden brown.

I serve mine with Hot Chinese Mustard, but you may want to try this dipping sauce:

Ingredients:

1/2 c red jalapeno jelly

1/4 c rice vinegar

2 Tbsp soy sauce

Steps:

Place jelly in small, microwaveable bowl and microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended.

Teriyaki Chicken

This is my new recipe of the week and I got it from another blog, but, I changed some stuff up. I'm still working on perfecting it, but it was tasty and very quick and easy!


Ingredients:

4 boneless, skinless chicken breast halves, cut into strips
3 Tbsp vegetable oil, divided
4 carrots, julienned (I normally just buy a bag of matchstick carrots and do about 1 small handful per carrot)
1 medium sweet onion, julienned (see my note on How to Cut an Onion Without Crying)
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot, cooked rice (I use Boil in a Bag)
sesame seeds (optional)
green onions (optional)

Steps:

In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside.



















In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.

Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened.

Serve over rice. Sprinkle with sesame seeds and green onions if desired.