• Katherine Arthurs

Thai Basil + Ginger Chicken Fried Pot Stickers

Fresh ginger + garlic quickly sauteed with chicken + coconut aminos THEN wrapped in a wonton wrapper. I love using coconut oil along with a splash of sesame oil to bring more flavor to these pot stickers.


A total crowd pleaser - even my picky taste tester approved it all. She loves dipping them in tamari or more coconut aminos. Yes, please!


My kids love helping make pot stickers + wontons. There is something so fun about using your fingers to wrap delicious ginger chicken in a wrapper + fry it up in coconut + sesame oil. They have helped me make my Beef Pot Stickers with Ginger Sauce too!


Check out this recipe to use the wonton wrappers in a different way...Hoisin Beef + Shallot Bowls with Wonton Crisps



Thai Basil + Ginger Chicken Fried Pot Stickers

makes 25-30


1 1/2 cups ground chicken (about 2 chicken breasts, ground)

1 heaping tablespoon fresh ginger, minced

1 tablespoon garlic, chopped

2 teaspoons coconut aminos

1/2 teaspoon sesame oil (plus more for frying)

1/2 teaspoon tapioca flour (optional)

1/4-1/3 cup thai basil, chopped

25-30 pot sticker or wonton wrappers

2 cups coconut oil

1/3 cup tamari or soy sauce - for dipping


In a medium mixing bowl, combine the ground chicken. ginger, garlic, coconut aminos, sesame oil + tapioca flour.


Heat a skillet over high heat. Add in the chicken mixture + cook until the chicken is fully cooked. Turn off the heat. Sprinkle in the basil + stir to combine.


Using a cutting board or baking sheet tray, lay out 4-6 pot sticker or wonton wrappers. In a small bowl, add in 1-2 tablespoons water. Place 1 teaspoon of the chicken mixture to the center/middle of each wrappers. Using your fingers, dip them in the bowl of water + trace the outside edges of the wrapper. Fold over to meet the other side of the wrapper. Press firmly to close all the sides so that none of the chicken mixture is showing or falls out. Repeat until all the chicken mixture is used up.


In a medium non stick sauce pan with edges, heat the 2 cups of coconut oil up over medium to high heat. Add in 1 tablespoon sesame oil. When the oil is hot, turn the heat to medium/low. Add in about 4-6 filled pot stickers to the pan - don't crowd the pan, leaving enough room between each pot sticker. When they are browned on the first side, flip over + cook until the final side is toasted brown. Remove to a serving platter or shallow bowl.


Continue until all the pot stickers are cooked. Serve with a side of tamari or soy sauce for dipping.


Enjoy!


This recipe was made #dairyfree