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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