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Chicken Wontons with Honey Soy https://www.metro.ca/userfiles/image/recipes/wonton-au-poulet-avec-sauce-soya-et-miel-10615.jpg PT15M PT45M PT1H00M
Pre heat oven to 400°F (204°C).In a food processor add all ingredients except wonton wrappers, egg wash, soy and honey.Pulse 10 to 20 times or until all ingredients are combined and mixture is smooth but sill retains some texture.You’re not looking for a puree, more a thick paste.Layout wonton wrappers and brush edges with egg wash.Add around 1 Tbsp. (15 mL) of chicken mixture to each wrapper.Bring opposing points together and press, then lift remaining 2 points and secure.Rustic is fun, and because we’re baking them they wont fall apart if they’re not perfectly secured (like they would in a deep fryer).Place wontons on foil lined baking tray, bake for 20 to 30 minutes or until wrappers begin to turn lightly golden.
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500 g chicken breast or skinless thighs, rough sliced into 1 inch (2.5 cm) cubes stalk lemon grass, rough chopped 3 inch (7.5 cm) 1 Tbsp. (15 mL) ginger, peeled and rough chopped 1 garlic clove 2 green onions stalks, rough chopped 1 Tbsp. (15 mL) sesame oil 1 Tbsp. (15 mL) rice wine vinegar 1 tsp. (5 ml) salt fresh-cracked pepper 20 wonton wrapper squares 3-inch (7.5 cm) egg wash: 1 egg yolk and a splash of water 1/3 cup (80 ml) soy sauce 2 Tbsp. (30 mL) honey
Chicken Wontons with Honey Soy

Chicken Wontons with Honey Soy

Rate this recipe
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5
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 500 g
    chicken breast or skinless thighs, rough sliced into 1 inch (2.5 cm) cubes
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    100 - 200 g


    FRESH BONELESS SKINLESS CHICKEN BREAST VALUE PACK OR ZABIHA HALAL BONELESS SKINLESS CHICKEN BREAST

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    100 - 200 g


    STUFFED CHICKEN BREAST

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    PKG OF 2, 310 - 350 g SELECTED VARIETIES



  • stalk lemon grass, rough chopped 3 inch (7.5 cm)
  • 1 Tbsp.
    (15 mL)
    ginger, peeled and rough chopped
  • 1
    garlic clove
  • 2
    green onions stalks, rough chopped
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  • 1 Tbsp.
    (15 mL)
    sesame oil
  • 1 Tbsp.
    (15 mL)
    rice wine vinegar
  • 1 tsp.
    (5 ml)
    salt

  • fresh-cracked pepper
  • 20
    wonton wrapper squares 3-inch (7.5 cm)

  • egg wash: 1 egg yolk and a splash of water
  • 1/3 cup
    (80 ml)
    soy sauce
  • 2 Tbsp.
    (30 mL)
    honey
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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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Imprimer ma sélection

Preparation

Pre heat oven to 400°F (204°C).

In a food processor add all ingredients except wonton wrappers, egg wash, soy and honey.

Pulse 10 to 20 times or until all ingredients are combined and mixture is smooth but sill retains some texture.

You’re not looking for a puree, more a thick paste.

Layout wonton wrappers and brush edges with egg wash.

Add around 1 Tbsp. (15 mL) of chicken mixture to each wrapper.

Bring opposing points together and press, then lift remaining 2 points and secure.

Rustic is fun, and because we’re baking them they wont fall apart if they’re not perfectly secured (like they would in a deep fryer).

Place wontons on foil lined baking tray, bake for 20 to 30 minutes or until wrappers begin to turn lightly golden.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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