Chicken Pot Stickers

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

7 g
338 mg
19 g
2 g
1 g
12 mg
8 (3 ea.)

5 oz boneless, skinless chicken breasts (approximately 2)
1 tsp minced ginger root
½ tsp minced garlic
¼ cup chopped scallions
Dash Tabasco sauce
1 Tbsp low-sodium tamari sauce
1 tsp chopped, fresh basil
1 tsp chopped, fresh cilantro
1 Tbsp egg white (about half a large white)
24 wonton wrappers
2 tsp canola oil

4 tablespoons Red Chili Dipping Sauce
½ teaspoon dried Thai red chili peppers (increase if you prefer hotter)
½ cup rice vinegar
1 tsp sea salt
2 tsp coriander powder
2 Tbsp minced garlic
2 Tbsp cane sugar

  1. Place chicken, ginger, garlic, scallions, Tabasco, tamari, basil and cilantro in a food processor. Chop until a ball forms. Add egg white and mix until combined.
  2. Place 1½ teaspoons chicken mixture into the center of each wonton wrapper. Wet edge with water, fold over and press lightly to seal.
  3. Spray pot stickers with canola oil spray and place in a large, non-stick sauté pan over medium heat. Add 2 to 3 tablespoons of water. Cover and steam for 5 to 6 minutes, or until internal temperature of wontons reaches 165F. Remove cover from pan and allow water to reduce until gone. Cook pot stickers 1 to 2 more minutes until bottom is browned.
  4. For Red Chili Dipping Sauce, combine all ingredients and puree in food processor.
  5. Serve 3 pot stickers with 1 tablespoon Red Chili Dipping Sauce.