Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-
Vegetable cooking spray
1/2 tb Gingerroot; peeled --
Minced
1 tb Garlic -- minced
3/4 c Finely shredded cooked
Chicken breast (skinned
Before cooking and cooked
Without salt)
1/4 c Water chestnuts -- minced
2 tb Fresh cilantro -- minced
1 tb Fresh mint -- minced
1 ts Sesame seeds -- lightly
Toast
1/2 ts Ground cumin
1/8 ts Salt
8 Egg roll wrappers
1 tb Water
1 tb Vegetable oil
2/3 c Water
1/4 c No-sugar added apricot
Spread
1/3 c Reduced-sodium teriyaki
Sauce
1 tb Hot sauce
1 tb Lime juice
SOUTHERN LIVING-----

When you brown the pot stickers and then cook them in water, they
have only a fraction of the calories and fat of the deep fat-fried
Thai Wontons. Coat a large nonstick skillet with cooking spray; add
1/2 teaspoon oil. Place over medium-high heat until hot. Add
gingerroot and garlic; cook, stirring constantly, until tender.
Remove from heat, and stir in chicken and next 6 ingredients.

Cut egg roll wrappers in half lengthwise. Lightly brush edges with 1
tablespoon water. Place about 1 tablespoon chicken mixture at base
of a wrapper half; fold the right bottom corner over to form a
triangle to end

of wrapper half. Repeat procedure with remaining wrapper halves and
chicken mixture. Coat skillet with cooking spray; add 1 tablespoon
oil. Add filled egg roll wrappers; cook 1 minute oneach side or until
golden. Add 2/3 cup water; cook 5 minutes or until water evaporates,
turning once. Combine apricot spread and remaining ingredients; stir
well. Serve pot stickers with apricot sauce. Yield: 16 appetizers.
Per appetizer: Calories 53 (29% from fat) Carbohydrate 5.4 g Protein
3.7g Fat 1.7g (Sat. Fat 0.4g) Cholesterol 19 mg Sodium 158mg Source:
Light Luscious, Oxmoor House

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