- 1 tbsp extra-virgin olive oil
- 1/4 cup chopped yellow onion
- 1/2 pound ground chicken thigh meat
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup finely chopped water chestnuts (approximately half a 5 oz, can, drained)
- 1 cup chopped, peeled Stemilt apple
- 1 cup loosely packed, thinly sliced kale (1 to 2 leaves, center ribs removed)
- 2 tbsp sliced green onion
- 2 tbsp chopped, fresh cilantro
- 30 wonton wrappers (approximate 3 1/2” square)
- canola oil (or other high heat oil, as desired), for frying
- 1 cup fresh orange juice
- 1/2 cup peach preserves
- 1/4 cup ponzu sauce
- 2 tbsp tamari
- 1/2 tsp grated ginger
- 1/2 tsp grated fresh garlic (approximately 1/2 of one large clove)
You just can’t go wrong with this nibble… sautéed ground chicken mingled with water chestnuts, cilantro, sliced kale, onion and apple… yes, APPLE!
In CategoryDinner, Appetizer, Lunch
- Heat olive oil in a pan set over medium high heat.
- Add onion to pan and sauté until slightly translucent; approximately 3 to 5 minutes.
- Add chicken to onion, season with salt and pepper, and cook through until just slightly golden; approximately 10 to 15 minutes.
- Add apple, chestnuts and kale to mixture. Sauté mix another 1 to 2 minutes, until kale is slightly wilted.
- Remove from heat, add green onion and cilantro, mix through until well blended.
- Season to taste with additional salt and/or pepper, as desired. Set aside.
- In a bowl, whisk orange juice, preserves, ponzu, tamari, ginger and garlic.. plus a scant pinch of salt… until thoroughly combined. Set aside.
- Arrange wonton wrappers on your prep surface (as many as you can comfortably fit – then set aside and continue filling and sealing remainder, as follows).
- Fill a small bowl with a touch of cold water and set it within reach of your prep area.
- Place a scant tablespoon of your apple-chicken mix in the center of each wrapper. Using your finger or a pastry brush, lightly moisten a thin edge of two meeting sides of one wonton; then fold opposite side of wonton wrap over filling to create a triangular shape.
- Press the two sides together (picking up wonton to pinch/press edges to seal well); set aside and repeat with remaining wontons. Set aside.
- Heat canola oil in a heavy pot over high heat (325 to 375 degrees F., or until edge of wonton dipped in oil sizzles; enough oil in pot to fill bottom to ½”).
- Working in small batches (4 to 6 at a time), place wontons in hot oil for approximately 10 to 15 seconds.
- Using tongs, carefully turn each wonton over and fry an additional 5 to 10 seconds, until golden. Watch wontons and adjust fry time as required based on heat. (As you begin to see golden edge of initial fry side, they are ready to turn.)
- Remove to paper towels to drain. Repeat with remaining filled wraps.
- Arrange wontons on a platter and serve with dipping sauce.
Per Serving (30 wontons)
- Calories: 89.1 mg
- Fat Content: 9.0 g (sat 1.2 g, poly 1.8 g, mono 4.2 g)
- Protein Content: 11.8 g
- Carbohydrate Content: 40.3 g
- Fiber Content: 1.9 g
- Sugar Content: 3.2 g
- Cholesterol Content: 32 mg
- Sodium Content: 460.8 mg