Busy Busy Time of Year-Homemade Chinese Healthy Take Out

I have been silent a few days due to busy time of year and being in the kitchen non stop. I was in the process of prepping for my senior's very last prom. The last two years I have catered the event. Since I was busy making wontons a request the seniors asked for as I made them last year I treated my family to a homemade healthier version of Chinese take out this week as well.


Chinese Take Out Dinner:

Almond Chicken:

• 1 T coconut oil
• 3 Cloves Garlic-minced
• 1/2 onion-diced
• 1 T Ginger-minced
• 2 lbs. Chicken Thighs - cubed
• 2 cups broccoli-chopped
• 1/2 cup raw almonds
• 2 cups Low Sodium Chicken Broth
• 1 T Almond Butter
• 1/4 cup Coconut Aminos  

Heat oil over medium heat in a large deep skillet or wok. Add onion, garlic and ginger. Saute together. Add chicken and cook through. Add almonds combine together. Add the broth, coconut aminos and almond. Cook for a couple minute to create sauce. Lastly add the broccoli. Do not overcook. Keep broccoli bright in color and crisp. Serve either as one of your sides or over rice.

Cauliflower Fried Rice:

• 1 head Caulifower
• 2 T Coconut Oil
• 1/4 cup Onion
• 1 clove garlic-minced
• 1/2 tsp Fish Sauce
• 2 T Coconut Aminos
• Sea Salt and Pepper to Taste
• 2 Eggs
• 1/2 cup Shredded Carrots
• 1/4 cup Green Onion-chopped

Cut your cauliflower in to small enough chunks to fit in your food processer. In the food processor grind your cauliflower in to "rice".
In the large skillet or wok on medium high heat place your half your oil, onion, garlic and ginger and sauté. Add your shredded carrots for 2-3 mins. Take out of skillet. Add your eggs to pan and scramble your eggs. Add your eggs to your vegetable mix on the side. Add the other half of your oil and your riced cauliflower salt and pepper. Crisp up your cauliflower in the hot pan. Add your vegetable and egg mix back to the pan. Toss together. Add your aminos and your fish sauce and combine. Serve with your Almond Chicken.

Baked Wontons:

• 1/2 lb. ground turkey
• 1 T Coconut Oil
• 1/4 c red onion- diced, small
• 1 clove garlic- minced
• 1 tsp crushed ginger
• 1/2 small package broccoli slaw
• 1 T Coconut Aminos
• 1 package wonton wrappers
• small amount of water (in dish)

Filling:
In large skillet heat oil and sauté onion, garlic and ginger. Add ground turkey. Mash your ground turkey down with a potato masher to break up all small pieces. Add aminos and cook turkey all the way through on medium heat 15-20 mins. To finish the filling add the broccoli slaw. Do not over cook. Just wilt. Let the filling cool. (I often make way ahead)

Wonton: Pre-Heat Oven 350 degrees
Set up your station. Wontons, water, filling, baking sheet.
On the back of the wonton package you can see how to fold in to triangle or you can make "purses" by squeezing them together.

Place your filling in the center of each wonton and either squeeze in to purses or fold in to triangles. Use the water to seal the wontons.

Place whole baking sheet of finished wontons in oven. Bake instead of frying until browned approximately 20-25 mins. Enjoy with your Almond Chicken and Rice.