Pea Pod Chicken & Dumpling Stir Fry Serves 6 Sugar Pea Pods and Chicken are two natural compliments. Add a dumpling element and you’ve got heavenly eats! This recipe is easy, nourishing, low in refined carbs and a winner from all angles. Full of fiber and color, this dish hands out nutrition while gathering compliments from your eaters. Done with the help of won ton wrappers, these little dumplings are the delicious surprise that makes this dish both easy and unique. Try it, you’ll love it!
Step 1: Won Ton Dumplings
- Won Ton Wrappers
- 1 small onion
- 3/4 c. roughly chopped peeled carrot
- 1 celery rib (a full large rib or two smaller ones) roughly chopped
- 1/4 c. bell pepper, roughly chopped
- 1/4 c. sweet red pepper, roughly chopped
- pinch of hot pepper flakes
- 1/2 tsp. each salt and pepper
- Run onion, celery, carrots and peppers in a food processor together until finely chopped and mixed
- Coarsely chop two won ton wrappers and add to the processor, pulse again until the vegetable filling is combined and begins sticking together.
- Lay won ton wrappers out on a parchment lined sheet pan
- Brush edges with water
- Place a scant tsp. of vegetable filling in center of each wrapper, folding edges over to seal, twisting slightly to form a little purse shaped dumpling.
- Place in a steamer over hot water to cook while other ingredients are prepared.*
*If you don’t have a steamer, place dumplings in a parchment lined metal colander or large strainer over barely simmering water, and cover to “steam” .
Step 2: The Sauce Broth
- 4 boneless chicken breasts with skin
- 1 qt. water
- 2 tsp. kosher salt (divided 1/1)
- 2 tbs. Asian Spice (divided 1/1)( Use Simply Asian® if possible)
- Bring water to a boil with salt and 1tbs. of the Asian Spices
- Remove skin from chicken breast. >Set meat aside< Add skin to the boiling water
- Reduce heat to low and simmer uncovered while you prepare other ingredients.
Step 3: Pea Pod Chicken
- The>Set aside chicken meat<
- 2 tsp. corn starch
- 10 oz. sugar pea pods (fresh if possible, frozen okay)
- 2 cloves diced garlic, smashed or grated
- 1 c. thinly sliced carrots, diagonally
- 4 diagonally sliced scallions (whites and tender green)
- 2 tbs. peanut oil plus 1 tbs. for wok
- Cut >Set aside chicken meat< in bite sized chunks
- Toss chicken pieces first with corn starch then with peanut oil, 1/2 the scallions and carrots, season with last half of divided salt, pepper and Asian Spice. Set aside.
- Prepare peas by removing any strings or tough tips from the ends and add to chicken pieces.
- Add garlic, carrots and scallions. Toss again.
Step 4: The Finish
- With a paper towel dipped in peanut oil, coat a wok skillet and heat until smoking hot. Add a small amount of peanut oil to bottom of wok.
- Add chicken and vegetables to hot wok and stir fry for three minutes
- Add hot chicken stock made from the chicken skin to the wok, discarding the skin, then add the remaining carrots, scallions and the steamed dumplings.
- Cover with a lid and reduce heat to low. Steam for 3 to 4 minutes until the veggies are crisp tender.
- Serve in wide soup bowls with a sprinkle of chopped cilantro (optional) and pot sticker soy sauce on the side.