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This recipe comes together quickly and is great for using up leftover chicken or turkey. I made the recipe without the crunchy won tons because the packages were just too large for me when the recipe calls for only 8 skins. If you want some extra crunch, chow mein noodles would be good. We served this over brown rice.
- 8 wonton skins, 3X3
- 2 teaspoons canola oil
- 1⁄4 teaspoon salt
- 1 tablespoon canola oil
- 2 scallions, trimmed and thinly sliced
- 3 garlic cloves, sliced
- 4 cups napa cabbage, thinly sliced
- 3⁄4 cup celery, thinly sliced
- 1 (8 ounce) can bamboo shoots, drained and julienned
- 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced
- 3⁄4 teaspoon sugar
- 1 cup low sodium chicken broth
- 1 1⁄2 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon cooking sherry
- 2 cups cooked chicken
- 2 cups cooked brown rice
- 1 tablespoon toasted sesame seeds
- Crispy wontons:.
- Preheat oven to 375 degrees.
- Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
- Season with salt and bake for 10-12 minutes, or until browned and crisp.
- Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
- Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
- Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
- Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
- If it seems a little dry, add the extra 1/4 cup chicken broth.
- Add the chicken and heat through.
- Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.