Ginger Chicken Wontons Low Carb Recipes

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

ASIAN CHICKEN WONTONS IN GINGER BROTH

Steps:

• separate leaves from stems, chop, and keep separate.
• mix broth, cilantro stems, and 2 tbs.
• of the minced ginger in a large pot and simmer 10 minutes; strain and reserve broth.
• Mix ground chicken, teriyaki sauce, chopped cilantro leaves, 2 tbs. of the minced ginger, 1/2 tsp. salt, and 1/2 tsp. ground black pepper in a large bowl.
• put one tsp. of the chicken mixture on each wonton wrapper, moisten with water and fold one edge over to form a triangle.
• Pinch edges together to seal.
• Bring broth to a low boil and drop wontons in, a few at a time, simmer until wontons float,5 min.
• Remove wontons from broth and divide evenly among 8 serving bowls; Garnish with whole cilantro leaves and chopped green onions.

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.