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Recipe: Chef Kevin Belton's Black Pepper Chicken, Pork Wontons

Chef Kevin Belton is cooking it up in the WWL Louisiana Kitchen.

NEW ORLEANS —

Black Pepper Chicken

1/2 cup soy sauce

1 Tbsp. honey

3/4 tsp. coarsely ground pepper

3/4 tsp. garlic powder

1/2 tsp. ground ginger

1/2 tsp. ground turmeric

1/2 cup cornstarch

1-1/2 lb. chicken thighs, boneless, cubed

1/4 cup vegetable oil, divided

1 onion, chopped

Minced fresh cilantro and thinly sliced green onions

In a small bowl, combine the first six ingredients. Set mixture aside. Place chicken in a large bowl. Sprinkles with cornstarch; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm.

Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Pork Wontons

1/2 lb. ground pork

1/2 lb. ground turkey

1 onion, chopped

1 can (8 ounces) sliced water chestnuts, drained and chopped

1/3 cup soy sauce

1 egg, beaten

1-1/2 tsp. ground ginger

1 package (12 ounces) wonton wrappers

Cooking spray

Sweet-and-sour sauce, optional

Preheat oven to 400 degrees.

In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg, and ginger.

Position a wonton wrapper with one point toward you. Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.

Bake at 400 degrees for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired

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