Crab Rangoons and Chicken Stir-Fry
By Todd Toven
- Prep
- 30 min
- Cook
- 15 min
- Serves
- 4 –6
- Difficulty
- Medium
Ingredients
- 8 oz cream cheese, softened
- 2 Tbsp green onions, minced
- 6 oz cooked crab claw meat
- Blackstone Essential Blend (or salt, pepper, and garlic), to taste
- Soy sauce, to taste
- 20 wonton wrappers
- Cooking oil spray
- Cooking oil
- 2 lbs chicken breast or thighs, cut into bite-sized pieces
- 12 oz broccoli slaw
- 1 red onion, chopped
- 1 cup red and orange bell peppers, chopped
- 12 oz zucchini spirals
- 2 lbs precooked white sticky rice
- 3 cloves garlic, minced
- 5–8 oz fresh spinach
- Teriyaki sauce, to taste
Directions
- In a bowl, mix together cream cheese, green onions, and crab meat. Season with Blackstone Essential Blend and a splash of soy sauce to taste.
- Preheat your air fryer.
- Lay out the wonton wrappers. Lightly moisten the edges with water using your finger.
- Place a small spoonful of filling in the center of each wrapper. Fold and seal the edges tightly (triangle or pouch style).
- Lightly spray both sides of each wonton with cooking spray.
- Place in the air fryer and cook for 10–15 minutes, checking at 5–6 minutes and lowering heat if needed. Cook until golden brown.
- Remove and keep warm until serving.
- Preheat a griddle (or large pan) to high heat and lightly coat with oil.
- Add the chicken and cook, stirring occasionally, until browned and cooked through.
- On another section of the griddle, add broccoli slaw, onion, peppers, and zucchini. Cook while stirring.
- Add rice to the griddle with a bit more oil and stir to heat through.
- Add minced garlic to the oil and cook briefly until fragrant.
- Combine the chicken, vegetables, garlic, and rice.
- Add spinach and teriyaki sauce, stirring until everything is well mixed and spinach is wilted. Remove from heat.
- Plate the stir-fry and serve with crab rangoon’s on the side.
