April 23, 2012
Happy Monday, UFG'ers! I'm so excited about today's recipe. It really was an "ah-ha" moment for me. The mailman and I have a favorite restaurant in North Wilmington called Ulysses Gastropub. It's always a special night out for us, and one of our favorite menu items there are their "Honey Rooster Wings." They consist of chicken wings with a honey and Sriracha sauce. They are unbelievably delish.
At first, I made my own version baking chicken wings instead of frying them, and then.... a stroke of genius that came along with a pack of boneless, skinless chicken thighs! Rooster Wraps! These are surprisingly filling and the water chestnuts give them a great crunch, reminiscent of fried wings. This recipe was enthusiastically mailman approved - and I hope you love them as much as we do!
Ingredients: (makes 4 servings)
1 package boneless, skinless chicken thighs (about 1.5lbs)
1 tbsp nonfat greek yogurt
2 tbsp sriracha sauce
2 tbsp honey
splash of lime juice
5oz can of water chestnuts, drained
5oz can of bamboo shoots, with water
Trim the chicken thighs and cut into strips. Mix together yogurt, sriracha, honey, and lime juice. Mix in chicken strips and let marinate for 20 minutes.
Spray a skillet with nonstick cooking spray and add chicken and sauce over medium high head. Cook for about 10 minutes, then add bamboo shoots WITH the water it comes in (trust me, you'll want to water to cook down the sriracha). Cook for another 10 minutes, until sauce reduces and thickens. Add water chestnuts and stir until warmed through and sauce is thick.
Serve in a lettuce cup (I used iceberg, but Bibb would also be great.) I also added some cucumber slices for a cooling effect and some more crunch. You should have 4 wraps. You only need one - they're pretty filling!
Calories: 300 per wrap
Calories in Honey Sriracha wings: 700-800 per serving