GINGER CHICKEN RICE PAPER POCKETS
GINGER CHICKEN RICE PAPER POCKETS
Warm and crunchy little pockets of delicious ginger chicken filling with a sweet and savory almond butter dipping sauce.
Ingredients
- 1 lb ground chicken
- 3 tbsp avocado oil
- 3 cups cabbage
- 1 cup grated carrot
- 1/2 cup green onions sliced
- 2 tbsp ginger minced or grated
- 3 cloves garlic minced
- 1/2 cup tamari
- 1/4 cup chicken broth
- 1/4 cup rice vinegar
- 2 tsp sesame oil
- 2 tbsp honey
- 1 1/2 tbsp arrowroot starch
- A few grinds of cracked pepper
- 8 rice paper wraps
- sesame seeds for coating
- CREAMY ALMOND BUTTER SAUCE:
- 1/2 cup creamy almond butter
- 3 tbsp rice vinegar
- 2 tbsp tamari
- 1 tbsp honey
- 1 tbsp sriracha
- 2 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 cloves garlic minced or grated
- Water to thin
Instructions
- Heat 1 tbsp avocado oil in a large skillet over medium heat
- Add ground chicken and brown, breaking it up as you go
- Once your chicken has browned, add your cabbage, carrots, and green onion and cook for 3-5 minutes
- While the chicken and veggies are cooking, whisk together your tamari, broth, rice vinegar, sesame oil, honey, starch, and cracker pepper
- Pour the sauce over your chicken and veggie mixture and cook for 5-7 minutes, allowing the sauce to thicken
- Soak a sheet of rice paper until pliable
- Add 1/3 cup of mixture and fold the edges to wrap (I recommend double-wrapping them)
- Roll in sesame seeds
- Heat 2 tbsp avocado oil in a dry pan over medium high and fry your rice paper pockets for 2-3 minutes per side
- Serve with almond butter dipping sauce
- ENJOY!
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