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Does your New Year’s Resolution include eating healthier? Add eating more locally-sourced ingredients, too; especially from your community’s farmers market.

In this recipe we start with two pre-made ingredients: poached chicken breast and a spicy honey sauce. With football playoffs, and hopefully a Pats Super Bowl game, and Chinese New Year’s coming up in February, we created a taco using very simple ingredients including wonton wrappers as the taco shell. Baked in the oven with minimal spray, the wontons crisp up nicely.

Using the basic spicy honey sauce, you can easily change the flavor profile to suit your taste buds. In this version we added organic peach jam from the Market along with a chili sauce. Double the batch of sauce to also use as a dipping sauce for the tacos.

asian tacosWhat you need:

  • 2 c shredded poached chicken (about 1 breast – see below)
  • 1/2 c Spicy Honey Sauce (see below)
  • 2 tbs peach jam
  • 2 tbs hot chili sauce
  • 1 tbs Sriracha sauce
  • 1/2 c shredded cabbage
  • 1 c thinly julienned carrots
  • 24 wonton wrappers
  • Cooking spray

What you do:

  • Heat oven to 375˚.
  • Prepare baking sheets with parchment paper.
  • In med bowl add Spicy Honey Sauce, peach jam and chili sauce.
  • Add chicken and mix well.
  • In center of wonton wrapper in diagonal position, place shreds of cabbage and carrots.
  • Top with about 1 tbs chicken mixture.
  • Lift one corner over filling, wet opposite corner and fold to overlap.
  • Press together.
  • Place on baking sheet; repeat.
  • Spray with cooking spray.
  • Bake for 6-8 min, until wrappers are golden, being careful not to burn. If edges look like they’re burning, loosely cover with foil.
  • Serve with your choice of dipping sauces; I use the Spicy Honey Sauce with sliced green onions.

Poached Chicken Breasts

Poaching chicken breasts, which are already lean, means you cook them without adding any fat from oils or butter. Even though that rotisserie chicken is hard to pass up and shred into your favorite chicken recipes, poaching chicken yourself results in a juicy, healthier option. (I know, it’s hard to pass up the rotisserie chicken that is strategically placed at the grocery store.)

Poaching times can vary depending on the size of the breasts. Make sure you use a saucepan that is large enough to fit the breasts in a single layer, and that has a lid. The poaching liquid needs to cover the chicken by at least 1 inch, but about 2 is good. You can be creative with your liquid: from water to broth to wine; adding herbal bouquets or lemons, the chicken will take on the flavor of poaching.

  • In lg saucepan add onion, carrot, celery and garlic.
  • Add chicken and bring to boil over high heat.
  • Add enough water to cover plus 2”.
  • Bring water to boil, then cover and remove from heat.
  • Let stand 10 (for thinner breasts) to 15 (for thicker) minutes, or until the chicken is cooked through. (Check during resting process to ensure chicken doesn’t overcook)
  • Transfer chicken to cutting board and allow to rest and cool slightly.
  • Slice or shred as desired.

Spicy Honey Sauce

What you need:

  • 1/4 c honey
  • 1/4 c soy sauce
  • 1 tbs Sriracha sauce
  • 1 garlic clove, finely chopped
  • 1/4 tsp ginger
  • Freshly ground sea salt and black pepper

What you do:

  • Whisk all ingredients together.
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