Chicken Wontons Recipe 455 Food

APPLEBEE'S CHICKEN WONTON

Steps:

• Step 1: In a bowl or seal-able plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
• Step 2: In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside.
• Step 3: Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
• Step 4: To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.

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.

15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY

Steps:

• In a large pot, bring the chicken stock to a boil over high heat.
• Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
• Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
• Enjoy!

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.