ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Pot Stickers

Yield 16 appetizers.

Ingredients

  • Vegetable cooking spray
  • 1/2 teaspoon vegetable oil
  • 1 tablespoon peeled, minced gingerroot
  • 1 tablespoon minced garlic
  • 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

Nutrition Information

  • calories 53
  • caloriesfromfat 29 %
  • fat 1.7 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.7 g
  • carbohydrate 5.4 g
  • fiber 0.0 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 158 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce.

Light and Luscious