Featured Ingredient: Egg Roll Wraps
This recipe is so good I wanted to make sure not to keep it under wraps. Ok, bad pun.
Consider these bundles of joy a fresher tasting take on the classic Chinese take-out dish. Best of all, the contents are all bound up in a crispy parcel that both adults and kids will love tearing open. Try to reserve some of the cooked sauce for topping the parcels when served.
Most supermarkets carry egg roll wraps, but make sure you don’t mistake them for the smaller wonton wrappers that won't work here. Extra wraps can be frozen for up to 3 months. The sweet and sour chicken mixture can prepared up to a day in advance.
Sweet and Sour Chicken Parcels
1/3 cup low sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil
1 tablespoon sugar
2 teaspoons cornstarch
1 tablespoon + 1 teaspoon canola or grapeseed oil
1 pound skinless, boneless chicken breast, sliced into ½-inch cubes
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 green onions (scallions), white and green parts, thinly sliced
2 garlic cloves, minced
2 teaspoons minced ginger
1 cup cubed pineapple
12 egg roll wraps
In a small bowl, whisk together broth, soy sauce, sesame oil, rice vinegar, ketchup, sugar and cornstarch. Set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, about 5 minutes. Add peppers, green onion, garlic and ginger to the pan and cook for 1 minute, or until peppers are slightly tender, stirring often. Pour in sauce, bring to a boil and heat until slightly thickened, about 30 seconds. Stir in pineapple and remove pan from heat.
Preheat oven to 375 degrees F. Press egg roll wraps into 12 standard sized muffin cups. Fill each egg roll cup with the chicken mixture, fold over the tops to seal and brush with remaining oil. Bake for 15 minutes, or until golden and crisp. Let cool for 5 minutes before unmolding.