LevelEasy to Moderate
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You just can’t go wrong with this nibble… sautéed ground chicken mingled with water chestnuts, cilantro, sliced kale, onion and apple… yes, APPLE! A crisp Stemilt apple provides the perfect yin-yang balance of sweetness to this savory offering
- 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)**
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: 283.9 (28.53% from fat), 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, Potassium Content: 89.1 mg, Sodium Content: 460.8 mg.