Rated 5.0 stars by 1 users
4-6
30 minutes
15 minutes
.
Author:Todd Toven
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
Crab Rangoons
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.
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