Ginger Chicken Wonton Bites Recipes

HONEY GINGER CHICKEN BITES

Steps:

• Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
• Add chicken; seal and toss to coat.
• Refrigerate at least 2 hours or overnight, turning occasionally.
• Preheat oven to 425°.
• Remove chicken from bag, reserving marinade.
• Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
• Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
• While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
• Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
• Remove from heat and pour glaze into a large bowl.
• Preheat broiler.
• Add chicken to glaze; toss well to coat.
• Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
• Sprinkle with sesame seeds, if desired.

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

GINGER CHICKEN WONTON BITES

Steps:

• In a skillet cook chicken through if you are using ground chcken. I have also poached 2 pounds of chicken breasts and then chopped it finely in the food processor and you will ge the desired texture that way.
• Place cooked ground chicken in a large mixing bowl. Add the remaining ingredients, except for wonton wrappers. Mix thoroughly. At this time check for flavor: saltiness, soy sauce, garlic powder, and pepper. Adjust depending on your taste.
• Place a tablespoon of mixture in the middle of a wonton wrapper.
• Wet fingertips and run around the edges of wonton to moisten. Pull up corners to the center and squeeze together, creating a small pouch or purse. Set aside on a cookie sheet lined with parchment or cornstarch so pouches won't stick.Continue this process until all misture has been put into wontons.
• Heat oil in a deep pot, enough oil to immerse pouches. Place about 5 or 6 pouches and hot oil. Cook until wonton turns golden brown. Continue until all pouches are fried. Serve with sweet and sour sauce. I have a sweet and sour sauce recipe in my box.

GINGER CHICKEN WONTONS (LOW CARB)

Steps:

• In large bowl combine chicken, egg, green onion and spices.
• Heat oil to 375 degrees.
• Carefully put heaping teaspoons of mixture in hot oil.
• Cook 8-10 at a time until golden brown and juices are no longer pink.
• Drain on paper towels.
• Serve with Chinese hot mustard or gingered soy sauce.