Chicken Dumpling Stir Fry
A little stir frying turns an appetizer into the main course.
- 1 13-ounce package frozen chicken dumplings
- 3 tablespoons vegetable oil
- 2 cups snow peas
- 1 cup baby bok choy, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 fresh red chili, thinly sliced
- 1 cup orange juice concentrate
- 2 tablespoons low-sodium soy sauce
- Splash of mirin (sweet rice wine)
- 1 lime wedge for garnish
- Scallions, sliced for garnish
- Sesame seeds for garnish
- In a large nonstick skillet over medium-high heat, assemble the dumplings in a single layer. Add 1/4 cup water, cover, and cook until dumplings are tender, about 2 to 3 minutes. Remove the lid and cook for 1 more minute, allowing the water to evaporate completely. Add 1 tablespoon oil to the pan and cook until browned, about 2 to 3 minutes per side. Transfer dumplings to a large bowl.
- Heat 1 tablespoon vegetable oil in the skillet. Cook the snow peas, bok choy and bell pepper until tender and lightly browned, about 5 to 8 minutes, stirring often. Transfer to the dumpling bowl.
- Heat the remaining oil in the skillet. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the chili and cook for an additional 1 minute. Add the dumplings and vegetables back to the pan and stir to combine. Add the orange juice concentrate, soy sauce and mirin; bring to a boil and reduce to a simmer for 3 minutes. Cook until the sauce begins to thicken.
- Remove from heat and garnish with scallions, lime wedge and sesame seeds. Cook with soul. Eat with pleasure!
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