Asian Chicken Stacks with Wasabi Cream
Source: www.foodnetwork.com/recipes/asian-chicken-stacks-with-wasabi-cream-recipe.html
Ingredients
- 2 tablespoons butter
- 1 1/2 pounds skinless chicken thighs
- 1 small red chile, halved and seeded
- 4 cloves garlic, peeled
- 1 star anise
- 1/4 cup fresh squeezed lime juice
- 18 gyoza wrappers
- 3 tablespoons sesame oil
- 1/2 cup soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1/3 cup sour cream
- 3 tablespoons mayonnaise
- 2 teaspoons wasabi powder
- 1 tablespoon fresh lime juice
- 8 scallions, cut into thin strips
- 1 medium cucumber, peeled, seeded and cut into matchsticks
- 1 cup fresh snow peas, cut into small julienne pieces
- 1 bunch fresh watercress
Directions
- Heat butter in a medium skillet.
- Brown the chicken thighs for a couple of minutes on the skin-side in butter.
- Flip over and place the chile, garlic cloves, star anise, and lime juice in the skillet.
- Cover the pan and cook over medium-low heat for 30 to 35 minutes or until chicken is very tender.
- While the chicken cooks, prepare the gyoza wrappers by heating a skillet over medium-high heat.
- Brush both sides of the wrappers with the sesame oil.
- Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown.
- Flip over and do other side.
- Place on a rack to cool and continue with the remaining wrappers.
- Set aside.
- Combine the sauce ingredients together and set aside.
- Combine the wasabi cream ingredients together and refrigerate until ready to serve.
- Remove the chicken from the cooking liquid.
- Using 2 forks, shred the chicken.
- Place the chicken back in the pan with just enough cooking liquid to keep it moist.
- Place over very low heat to keep warm.
- Combine the scallions, cucumber, and snow peas.
- Toss with a little of the prepared sauce.
- To serve, drizzle some of the sauce on each serving plate.
- Place 1 of the gyoza wrappers on a serving plate.
- Top with some of the watercress.
- Layer on some of the shredded chicken.
- Add another pot sticker wrapper to the stack.
- Top with some of the vegetables.
- Add the last wrapper to each stack.
- Top with wasabi cream and additional fresh scallions, if desired.