Smoke Stickers

Name: Smoke Stickers
Cuisine: American
Ingredients: 2 tablespoons five-spice powder; 2 tablespoons packed brown sugar; Two 5-ounce boneless, skinless chicken breast halves, pounded lightly; Two 5-ounce boneless, skinless chicken breast halves, pounded lightly; ½ teaspoon cornstarch; ¾ cup chicken stock; 2 tablespoons dry sherry; 1 teaspoon hoisin sauce or Hoisin BBQ Sauce; 1 teaspoon hoisin sauce or Hoisin BBQ Sauce; 1 teaspoon rice vinegar or white vinegar; 1 teaspoon rice vinegar or white vinegar; ½ cup chopped bok choy, napa cabbage, or spinach; ½ cup chopped bok choy, napa cabbage, or spinach; ½ cup chopped bok choy, napa cabbage, or spinach; 2 scallions, chopped; 2 teaspoons peeled and minced fresh ginger; 1 garlic clove, minced; 1 tablespoon reduced-sodium soy sauce; ¼ to ½ teaspoon Asian chile garlic paste; 1 large egg white; 2 dozen wonton wrappers, preferably round; 2 tablespoons peanut oil; Thin sliced scallion rings (optional)

Preparation info

Serves
2
as a main course or 4 or more as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Our favorite way to use barbecued poultry leftovers is in Asian pot stickers. Restaurants usually serve them as an appetizer, but we often have them as a light main course with a salad, perhaps Asian Vegetable Slaw.

Ingredients

Simple Chinese Five-Spice Medley

2 tablespoons five-spice powder
2 tablespoons packed brown sugar

Americas
United States
Main course
Starter
Leftovers

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Combine the rub ingredients in a small bowl. Rub the breasts with the mixture, reserving 1 tablespoon for the sauce, and let them sit at room temperature for about 20 minutes.
Drizzle the breasts with about one-third of the vinegar. Transfer the chicken to the smoker and co