Thai Chicken Potstickers
Prep time
Cook time
Total time
A low calorie, easy to make potsticker filled with spicy chicken that has been pan fried and steamed.
Recipe type: Appetizer
Cuisine: Asian
Serves: 32 potsickers
  • 2 Tbsp. soy Sauce
  • 1 tsp. dijon mustard
  • 1 tsp. minced garlic
  • 1 tbsp. peanut butter
  • 1 tsp. distilled vinegar
  • 1 tsp. chili paste
  • 9 oz chicken, cooked
  • ½ cup scallions, diced small
  • 2 tbsp. Sriracha sauce (to taste)
  • 35 Nasoya Won ton Wraps (square shape)
  • 2 tbsp. sesame oil
  • ½ cup water
  1. In a small bowl, add soy sauce, mustard, garlic, peanut butter, vinegar, and chili paste; whisk until smooth; set a side.
  2. In a bowl, add the chicken and break up into small pieces. I used my hands. Pour in the sauce, scallions and Sriracha and mix until well combined. Note: Add as much Sriracha sauce to your liking, start with a little, taste test and add more if needed.
  3. Line a baking sheet with parchment paper or have a large work station for setting the potstickers on.
  4. In a tiny bowl, add some water. This is for sealing the edges of the won tons.
  5. Place 1 tsp. of mixture in won ton wrapper, take your finger and dip in water and place along the edges of the wrapper (this will be the glue to seal the wrappers together. Fold each won ton corner to corner, and then fold outside edges to corner. Do the same for the remaining wrappers. Lay your potstickers on the baking sheet.
  6. In a large skillet add sesame oil and let it heat for about 30 seconds. Add the potstickers and cook until the bottoms start to brown; about 2 minutes.
  7. Add a ½ cup of water to the skillet and cover. Cook for about 5 to 7 minutes to finish cooking.
  8. Serve potsticker on a plate and serve with soy sauce and sriracha if desired.
Nutrition Information
Serving size: 1 potsticker Calories: 40 Fat: 1.3 Carbohydrates: 4.2 Sugar: .02 Sodium: 95 Fiber: .02 Protein: 3 Cholesterol: 5.9
Recipe by PB + P Design at