Thai peanut sauce is combined with fresh herbs and chicken in this delicious and easy 30 minute recipe for homemade pot stickers.

When it comes to my homemade Thai peanut sauce, I’d basically like to put it on everything!

I originally made this sauce to go with my PB&J Chicken Skewers… yeah, that’s a thing and they’re so good!

The recipe is now considered “old school” on the blog, we’re talking over 2 years ago, the beginning days of recipe creation, which is perfect for today since it’s “Throwback Thursday”!

Since the initial creation of the homemade Thai peanut sauce I’ve found ways to incorporate it into many other dishes on the blog, such as Thai Peanut Vegetable Pasta, Thai Peanut Pulled Pork Roti Bread Pizza (yum!) and Thai Chicken Salad.

Now I’ve added it to these delicious pot stickers, merging Chinese food with Thai food in the most scrumptious little appetizer!

Ingredients

• 1 ½ cups coconut milk
• 1 cup creamy peanut butter
• ¼ cup Thai red curry paste
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• ¼ cup brown sugar
• 1 lime (juiced) app. 1 tsp.
• 1 lb ground chicken
• 4 cloves garlic (minced)
• 2 tbsp fresh ginger (minced)
• 1 large shallot (minced)
• 2 tbsp fresh cilantro
• 28 round wonton wrappers*
• 4 tbsp sesame oil

*These can be found in the refrigerated section of most grocery stores.

In a blender or food processor combine the first 7 ingredients until smooth & creamy.

In a large skillet or wok over medium-high heat, sauté the ground chicken, garlic, ginger and shallots until the chicken is cooked through.

Combine the chicken, 1 cup of peanut sauce and cilantro in a large bowl.

Allow the mixture to cool, then prepare the pot stickers.

Using your finger, brush the edges of the wonton wrapper with water.

Place a spoonful of the thai peanut chicken in the middle of the wrapper.

Fold the wonton wrapper in half and crimp the edges together with your fingers.

Repeat with all remaining wontons.

Heat 1 tbsp sesame oil in a large skillet over medium high heat.

Place as many pot stickers as will fit in the skillet without overlapping.

Cook for 2-3 minutes or until golden brown. Add ¼ cup of water to the pan. Cover and cook for 5 minutes.

Remove the cover, flip and cook for an additional 2-3 minutes.

Repeat until all pot stickers are cooked.

Serve with additional peanut sauce for dipping.

Crispy on the outside, flavor town on the inside!

These little guys are the perfect appetizer for your next party or Asian inspired dinner!

♣ Vegetarian Option: Omit the chicken. Substitute meatless crumbles or vegetables.

♦ Gluten Free Option: Substitute gluten free wonton wrappers, which you can grab the recipe for here. Be sure to use gluten-free soy sauce, as pictured above.