Chicken And Edamame Wontons Food

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

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.

EDAMAME-STUFFED WONTONS

Steps:

• Heat the sesame and canola oils in a large skillet over medium-high heat. Stir in the garlic, and cook for 10 seconds until fragrant. Add the frozen edamame, and cook until they are tender and beginning to brown, 5 to 7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Once the edamame have cooled slightly, place them into a blender along with the green onion, hoisin sauce, and soy sauce. Cover, and puree until smooth.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the edamame filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Place onto the prepared baking sheet and lightly coat with cooking spray. Sprinkle evenly with the salt.
• Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.

CHICKEN, EDAMAME, AND NOODLE STIR-FRY

Steps:

• In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
• While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
• Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
• Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

CHICKEN AND EDAMAME WONTONS

Steps:

• Line a baking sheet with parchment paper and set aside to place your wontons on once you have formed them. Also, fill a small bowl or ramekin with a bit of water which will be used to seal the wontons.
• Add the cooked edamame to a mixing bowl and crush with a fork until about 1/2 to 3/4 of the beans are crushed or broken. You can get it finer or leave it chunkier to taste.
• Finely chop the scallions and cilantro and add to the mixing bowl along with the wasabi powder, thai sweet chili sauce, and sesame oil.
• Mix until all ingredients are thoroughly combined. I like to use my hands for this, but I'm sure a spoon would work fine.
• Wash hands if necessary and get out your wonton wrappers. Also, move your parchment lined baking sheet and bowl of water close to the area where you will be working.
• Lay out a few wonton wrappers (I like to do 4 at a time) and place about a teaspoon of the filling in the center of each wonton.
• Dip your finger in the water and run it along two sides of the wonton, then fold the other sides of the wonton on top to form a triangle. Pinch together to seal. You can leave them as triangles if you like, but I like to take the two long edges and pinch them together as well with the help of a little more water. Repeat until all of the filling is gone and place each wonton on the baking sheet once formed.
• At this point you can store in the fridge for a few hours (or up to a day covered) or freeze the wontons if you would like.
• Bring a large pot of water to a boil and add salt. Boil wontons in batches (judge how many depending on the size of your pot) for 5 minutes. Drain the wontons completely before the next step.
• Add wontons to a frying pan with vegetable oil that is on medium high heat and sear until both sides are crispy, then serve with your choice of dipping sauce.