{Recipe} Soy and Ginger Glazed Chicken with Baked Crab Rangoons

After many requests {via Twitter! Instagram! Facebook!}, I'm posting my recipes for our Asian-American Sunday night dinner from this past Sunday evening.  I served this meal with a small scoop of brown rice and lime wedges.  I'll warn you - this is no culinary achievement, only an attempt at healthy, delicious food. Enjoy, and you're welcome!
Check out #SundayNightDinner on Instagram for other meals.

{Soy and Ginger Glazed Chicken}
Adapted from Martha Stewart's Everyday Food

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus 1/3 c roughly chopped leaves for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch
cooked brown rice, cilantro, and Sriracha (For Serving)
It might look icky, but this is all good stuff in here.
Preheat oven to 350.  In a 5-quart dutch oven, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook until chicken is tender, about 1 1/2 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid and 1 cup water into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir cornstarch mixture into the dutch oven. Serve chicken with brown rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
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{Baked Crab Rangoons}
Adapted from Hungry Girl

4 oz. flaked imitation crabmeat {or high-quality crabmeat, if you have it!}
2 scallions, finely chopped
2 oz. fat-free cream cheese, room temperature
2 wedges Laughing Cow cheese wedges, in herb/swiss/original and at room temperature
2 tsps. reduced-sodium or lite soy sauce
1 medium clove finely chopped garlic
16 small square wonton wrappers
Optional: Sriracha, extra soy, sweet and sour sauce, Chinese-style hot mustard
Optional: Dipping Sauce {whisk together 3 parts reduced-sodium soy sauce, 2 parts rice vinegar, 1 chopped scallion and 1 tsp. red chili flakes}

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
To make your filling, combine all ingredients except wonton wrappers and optional ingredients in a bowl, breaking up the cheese wedges as you add them. Mix until uniform.
Lay one wonton wrapper flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. filling into the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal.
Repeat with remaining wrappers and filling, gently placing each rangoon flat on the baking sheet. Spray the tops with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly before plating. Makes 4 appetizer or side dish servings.
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  1. Looks delicious! I'd like to try this recipe next week, as I've got most of the ingredients already :)

  2. Let me know if you tried it, and what you thought. :)
    I love a good chicken dish.


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