- Reserved chicken, from Chicken Teriyaki recipe
- 3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled
- 12 round wonton wrappers
- 1 tablespoon canola oil
- 2 tablespoons water
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.