3/4 cup finely shredded cooked chicken breast (skinned before cooking and cooked without salt)
1/4 cup minced water chestnuts
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon sesame seeds, lightly toasted
1/2 teaspoon ground cumin
1/8 teaspoon salt
8 egg roll wrappers
1 tablespoon water
1 tablespoon vegetable oil
2/3 cup water
1/4 cup no-sugar-added apricot spread
1/3 cup reduced-sodium teriyaki sauce
1 tablespoon hot sauce
1 tablespoon lime juice
How to Make It
Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon oil. Place over medium-high heat until hot. Add gingerroot and garlic; cook, stirring constantly, until tender. Remove from heat, and stir in chicken and next 6 ingredients.
Cut egg roll wrappers in half lengthwise. Lightly brush edges with 1 tablespoon water. Place about 1 tablespoon chicken mixture at base of a wrapper half; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle to end of wrapper half. Repeat procedure with remaining wrapper halves and chicken mixture.
Coat skillet with cooking spray; add 1 tablespoon oil. Add filled egg roll wrappers; cook 1 minute on each side or until golden. Add 2/3 cup water; cook 5 minutes or until water evaporates, turning once.
Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce.