Ingredients Jump to Instructions ↓

  1. 3 teaspoons brown sugar

  2. 2 teaspoons salt

  3. 4 garlic cloves , minced

  4. 4 teaspoons dry sherry

  5. 2 teaspoons cornstarch

  6. 6 tablespoons vegetable oil

  7. 1 teaspoon soy sauce

  8. 1 lb boneless skinless chicken breast (about 3 cutlets)

  9. 1 (12 ounce) package wonton wrappers (the smaller 3 1/2 -inch square ones)

  10. peanut oil , for frying (about 2 cups)

  11. 12 ounces apricot preserves

  12. 4 teaspoons yellow mustard

  13. 4 tablespoons teriyaki sauce

Instructions Jump to Ingredients ↑

  1. For the chicken: In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.

  2. For the wrappers: Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.

  3. Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.

  4. For the sauce: In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.


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