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Thai Peanut Chicken Pot Stickers
Print Recipe
Thai peanut sauce is combined with fresh herbs and chicken in this delicious and easy recipe for homemade chicken pot stickers.
Course
Appetizer, Snack
Cuisine
Chinese, Thai
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Servings
28
pot stickers
Calories
153
Author
Whitney Bond
Ingredients
Thai Peanut Sauce
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
tsp
lime juice
fresh squeezed
Chicken Potstickers
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
Instructions
In a blender or food processor combine all of the ingredients for the Thai Peanut Sauce until smooth & creamy.
In a large skillet or wok over medium-high heat, saute 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 potstickers.
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 skillet.
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.
Nutrition
Calories:
153
kcal
|
Carbohydrates:
9
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
14
mg
|
Sodium:
169
mg
|
Potassium:
189
mg
|
Sugar:
3
g
|
Vitamin A:
335
mg
|
Vitamin C:
0.6
mg
|
Calcium:
16
mg
|
Iron:
1.1
mg