Chicken Stir-Fry + Crab, Spinach, & Cheese Wontons
Recipes + Pictures Behind Cuts
Chicken Stir-Fry
Stir-Fry Sauce
1/2 cup low-sodium chicken broth
4 tablespoons soy sauce
2 tablespoon dry sherry
2 teaspoon sugar
2 teaspoon cornstarch
1/2 teaspoon red pepper flakes
Chicken and Vegetables
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1/2 tablespoon minced fresh ginger
1 tablespoon fresh garlic
8 teaspoons vegetable oil
1 small head bok choy , stalk (cut into 1/4-inch strips) separate from greens
1 small red bell pepper , cut into 1/4-inch strips
1 small yellow pepper, cut into 1/4-inch strips
1/4 cup of diced sweet onion
1/2 package of mixed vegetables (organic green beans, broccoli, carrots, bean sprouts and onions)
Noodles
1 package of rice sticks
1/4 cup of thinly sliced green onions
1 tablespoon vegetable oil
Whisk together the stir-fry sauce ingredients; set aside.
For the noodles: cook as directed, drain, and toss with green onions & oil
For the chicken and vegetables: In a large bowl toss the chicken with the soy sauce and sherry; set aside.
In a small bowl, whisk together the sesame oil, cornstarch, and flour; set aside.
In a small bowl, mix together the ginger, garlic, and 1 teaspoon peanut oil; set aside.
After allowing the chicken to marinate for approximately 20 minutes, stir the oil/cornstarch/flour mixture in with the chicken.
Heat 2 teaspoons oil in a nonstick skillet over high heat until smoking - Add the chicken in single layers. I cooked the chicken in two batches. (put cooked chicken in clean bowl)
Add 1 tablespoon oil to the now-empty skillet and return to high heat until just smoking. Add all the vegetables EXCEPT for the bok choy greens and cook until lightly browned.
Make a space in the center of the skillet; add garlic-ginger mixture to the center, mashing it with a spoon until fragrant and softened, mix with vegetables.
Stir in bok choy greens and cook for about 30 seconds or until wilted.
Return the chicken to the skillet.
Whisk the stir-fry sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened and the chicken is hot.
I served it with Chung’s Vegetable Egg Rolls that I picked up in the frozen section of the supermarket
Well, I got the basic recipe for the stir-fry from America's Test Kitchen, I added/changed a few things. Original (Must join to view)
Fried Wontons
Crab, Spinach, & Cheese Wontons
Frozen spinach (Thawed and drained)
Imitation crab meat (diced)
Philadelphia cream cheese (softened)
Thinly sliced green onions
Soy sauce
Worchester sauce
Garlic powder
Sugar (just a dash)
Mix together - Chill in fridge
Wonton Wrappers
1 egg slightly beaten + 1 tablespoon water
Lightly brush inside of each wonton wrapper with the egg mixture
Put ½ teaspoon of crab mixture in the center of each wonton wrapper, fold into whatever way you’d like.
Then you can either bake, or fry them - We fried them.
I don’t have any measurements because everyone likes these differently. Use your best judgement as to what ratio of crab vs. cream cheese, and so on and so forth.
Chicken Stir-Fry
Stir-Fry Sauce
1/2 cup low-sodium chicken broth
4 tablespoons soy sauce
2 tablespoon dry sherry
2 teaspoon sugar
2 teaspoon cornstarch
1/2 teaspoon red pepper flakes
Chicken and Vegetables
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1/2 tablespoon minced fresh ginger
1 tablespoon fresh garlic
8 teaspoons vegetable oil
1 small head bok choy , stalk (cut into 1/4-inch strips) separate from greens
1 small red bell pepper , cut into 1/4-inch strips
1 small yellow pepper, cut into 1/4-inch strips
1/4 cup of diced sweet onion
1/2 package of mixed vegetables (organic green beans, broccoli, carrots, bean sprouts and onions)
Noodles
1 package of rice sticks
1/4 cup of thinly sliced green onions
1 tablespoon vegetable oil
Whisk together the stir-fry sauce ingredients; set aside.
For the noodles: cook as directed, drain, and toss with green onions & oil
For the chicken and vegetables: In a large bowl toss the chicken with the soy sauce and sherry; set aside.
In a small bowl, whisk together the sesame oil, cornstarch, and flour; set aside.
In a small bowl, mix together the ginger, garlic, and 1 teaspoon peanut oil; set aside.
After allowing the chicken to marinate for approximately 20 minutes, stir the oil/cornstarch/flour mixture in with the chicken.
Heat 2 teaspoons oil in a nonstick skillet over high heat until smoking - Add the chicken in single layers. I cooked the chicken in two batches. (put cooked chicken in clean bowl)
Add 1 tablespoon oil to the now-empty skillet and return to high heat until just smoking. Add all the vegetables EXCEPT for the bok choy greens and cook until lightly browned.
Make a space in the center of the skillet; add garlic-ginger mixture to the center, mashing it with a spoon until fragrant and softened, mix with vegetables.
Stir in bok choy greens and cook for about 30 seconds or until wilted.
Return the chicken to the skillet.
Whisk the stir-fry sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened and the chicken is hot.
I served it with Chung’s Vegetable Egg Rolls that I picked up in the frozen section of the supermarket
Well, I got the basic recipe for the stir-fry from America's Test Kitchen, I added/changed a few things. Original (Must join to view)
Fried Wontons
Crab, Spinach, & Cheese Wontons
Frozen spinach (Thawed and drained)
Imitation crab meat (diced)
Philadelphia cream cheese (softened)
Thinly sliced green onions
Soy sauce
Worchester sauce
Garlic powder
Sugar (just a dash)
Mix together - Chill in fridge
Wonton Wrappers
1 egg slightly beaten + 1 tablespoon water
Lightly brush inside of each wonton wrapper with the egg mixture
Put ½ teaspoon of crab mixture in the center of each wonton wrapper, fold into whatever way you’d like.
Then you can either bake, or fry them - We fried them.
I don’t have any measurements because everyone likes these differently. Use your best judgement as to what ratio of crab vs. cream cheese, and so on and so forth.