Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Southeast Asian Turkey Burgers

Southeast Asian Turkey Burgers 

adapted from Gourmet  August 2007

Add a little Southeast Asian flair to your turkey burgers with lemongrass and chile.

These burgers can be served in a bun, as is or topped with an Asian slaw.

served with Ginger Sushi Rice

Makes 2 servings                                                                1 WW pt. / serving

1 Tbsp. lemongrass paste
1 garlic clove, chopped
1 1/2 Tbsp. chopped shallot
1 1/2 tsp. grated ginger
1/2 jalapeno pepper, finely chopped, including seeds
1/2 tsp. water
2 tsp. Asian fish sauce
3/4 lbs. ground lean turkey 
Cooking spray

Shiso slaw, optional

Myoga Shiso Rice, optional

1. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and fish sauce in mini food processor, scraping down side frequently, until a paste forms.
2. Mix paste with the turkey until just combined; Form into 2 patties 
3. Chill patties, covered with plastic wrap, 1 hour to allow flavors to meld.
4. In a pan coated with cooking spray or in a preheated grill, cook the patties until the internal temperature reaches 165F, flipping half way thru, about 12 minutes total.

Enjoy!

Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk together the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!

Asian Court-bouillon

 Asian Court-Bouillon

adapted from Desora

Court-bouillon is quick cooked broth used for poaching food. This version takes on an Asian flair.

I like to keep ginger paste and lemongrass paste on hand for when I run out or can't get fresh.

Save the left over court-bouillon to use as a stock. You may need to add water to thin it out since the court-bouillon will concentrate while simmering.

Makes about 5 cups                                                   0 WW Blue points / recipe

1 medium onion, chopped

1 carrot , chopped

1 celery stalk, chopped

2 tsp. ginger paste, or fresh ginger

1 tsp. lemongrass paste or 1 stalk lemongrass, sliced into 1/4 inch pieces

2 tsp. hot paprika

4 cups homemade chicken stock or canned broth

1 cup soy sauce

1/2 cup rice wine vinegar

2 tsp. black peppercorns

2 bay leaves

1. Combine all ingredients in a stockpot.
2. Bring the mixture to a boil and simmer for 10 minutes.
3. Strain the into a container and store in the refrigerator until ready to use.
4. Will keep in the refrigerator for about a week.

Enjoy!

Asian Broth

Asian Broth

adapted from Cuisine at Home

Dried mushrooms can be pricey in a supermarket. If you have an Asian Market nearby you can find them much cheaper. I can get 6 ounces of dried shiitake mushrooms for only $3.99.

4 cups homemade chicken stock or store bought broth 

1 cup chopped onions
1/4 cup sliced, halved, fresh ginger
2 tsp. fish sauce
1 Tbsp. sugar substitute
1 oz. died shiitake mushroom caps
3 dried Thai chiles or other small dried chiles
2 tsp. dried lemongrass or 2 stalks fresh*
Zest of 1/2 lemon

1. Combine all ingredients in a stockpot. Bring to a boil.
2. Reduce heat to simmer and cook for 30 minutes.
3. Strain and use.

Enjoy!

* If using dried lemongrass you may want to strain the broth through cheesecloth before using.

Malaysian Steak Skewers with Scallion Dipping Sauce

These are wonderfully tasty kabobs! I never would have thought to marinate beef in coconut milk. I ordered the chiniang (black) vinegar and coconut crystals from Amazon.com Coconut crystals are a low gylcemic sugar substitute - 15 calories / tsp.

Malaysian Steak Skewers with Scallion Dipping Sauce & Thai Chicken

Steak Skewers with Scallion Dipping Sauce

adapted from Bon Appetit July 2012

Marinade

1 cup canned unsweetened coconut milk

¼ cup fish sauce

2 Tbsp coconut crystals or brown sugar

1 Tbsp lime juice

6 garlic cloves, pressed

1 tsp dried Thai chiles

1 tsp lemongrass paste

1 tsp pureed ginger

1 1/2 lbs sirloin steak

Scallion Dipping Sauce

5 scallions, very thinly sliced

1 1/2 Tbsp fish sauce (such as nuoc nam or nam pla)

1 Tbsp grapeseed oil

2 tsp chinkiang (black) vinegar

Basting Sauce

¼ cup canned unsweetened coconut milk

1 1/2 Tbsp fish sauce

3/4 tsp lime juice

1 garlic cloves, crushed

Reserved fat from trimming steak, minced

Preparation

Purée all the marinade ingredients until smooth. Trim the fat from the steak and reserve. Cut steak into 1" cubes. Place meat and the marinade in a resealable plastic bag and refrigerate overnight.

Thread the beef onto skewers.

Cook over medium heat until fat starts to render, about 3 minutes Add the remaining basting sauce ingredients and cook until just heated through. Strain and keep warm.

Combine all the scallion dipping sauce ingredients in a bowl just before grilling.

Grill the skewers to desired doneness, basting while cooking. Serve with the dipping sauce.