“VIRAL” POTSTICKER BAKE: A HIGHER-PROTEIN VERSION
I’d been looking for a way to make potstickers (dumplings) more of a complete meal – we are biggggg fans in our house. We’ll usually make them as part of a quick and easy Trader Joe’s Chinese dinner night: potstickers, veggie fried rice, and some variation of chicken (all from the freezer section, thank you, Joe!). But we either don’t eat all of them and there’s a weird amount left over or we eat a few too many and don’t have as much of an appetite for the actual meal…
Anyways.
I was googling potsticker recipes when I found a “viral” one that I had never heard of (not shocking, I sometimes live under a rock). We tried it out and it was DELICIOUS, but still not quite as balanced as we like. But a few trials later with a handful of tweaks (twist our arms to have to eat more potstickers!), I now have a new go-to for an easy weeknight meal that’s comfort food with protein and color. Minimal prep time, maximum flavor: say less.
PREP TIME: 10 minutes | COOK TIME: 40 minutes | MAKES: 6 servings
WHAT YOU NEED:
1 lb. ground chicken
6 green onions, sliced
1 11 oz. bottle of Trader Joe's Thai Style Red Curry Sauce
1 13.5 oz. can of coconut milk
1/4 cup Trader Joe's Soyaki (teriyaki sauce also works)
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. + ½ Tbsp. minced garlic
1 bag frozen potstickers (chicken)
Veggies of choice (we use bok choy and zucchini, but spinach, snap peas, shredded carrots, broccoli would be great additions, too!)
Olive oil
WHAT TO DO:
Preheat oven to 400°F. In a pan over medium heat, drizzle some olive oil. Once hot, add the whites of the sliced green onions and saute for about 5 minutes. Add ½ tablespoon of minced garlic and stir for about a minute until fragrant. Then add ground chicken and cook until browned, about 6-8 minutes.
In a bowl, whisk together curry sauce, coconut milk, Soyaki sauce, garlic, soy sauce, and brown sugar.
Chop your raw veggies and add them to the bottom of a 9x13 baking dish. Then add the cooked ground chicken mixture (drain excess liquid if any). Pour the curry mixture over the veggies and chicken, and then layer the potstickers on top.
Cover with aluminum foil and bake for 35-40 minutes, until the sauce is bubbly and the potstickers are cooked through.
Serve with rice, ramen, or on its own!
NOTES:
If you want your potstickers crispy, remove the foil for the last 10 minutes, or cook for the full time and broil for 2-3 minutes.
The potstickers should cook right from frozen – no need to thaw them!
Leftovers will stay good in the fridge for up to 4-5 days in an airtight container. This dish can be heat up in the microwave, or back in the oven (with foil on top for about 25-30 minutes at 350°F).
MACROS PER SERVING: 24g P | 38g C | 26g F
YOUR NEXT STEP
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