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