Chicken Coriander Wontons Recipes

CHICKEN WONTON STIR FRY RECIPE

Steps:

• Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rise with cold water to stop the broccoli from cooking further.
• Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the wontons and cook until the bottom of the wontons are golden brown, about 5 minutes.
• Pour ¼ cup water into the skillet, cover and steam the wontons for 2 minutes. Transfer the wontons to a large bowl. Wipe out the skillet with paper towel.
• Return the skillet to the heat and add 1 teaspoons oil. Add the mushrooms and cook until tender, about 3 minutes. Transfer the mushrooms to the wonton bowl.
• Heat the remaining 1 teaspoon oil to the skillet, then add the red bell pepper. Cook for 1 minute, then stir in the garlic and ginger. Cook for 30 seconds.
• Pour in the stir fry sauce and cook for 1 minute, stirring constantly. Add the broccoli, wontons and mushrooms (and any accumulated liquid). Toss to warm the wontons.
• Serve immediately.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

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.

CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES

Steps:

• Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
• Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
• Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
• Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.