Featured – Seven Plates

With the chicken from yesterday’s Chicken Philly with Sriracha Mayo, enjoy this asian broth soup today. Mini frozen wontons may be difficult to find, so you might need to use the regular frozen wontons instead. They come in different varieties so chose the one you like best.

Prep 10 min Cook 20 minutes Makes 7+ servings

Ingredients

2 cups of cooked chicken cubes

1/2 onion, chopped

1 tsp of salt

1 tsp of ginger, minced

1 tsp of garlic, minced

1 Tbsp of oil

12 cups of chicken broth

1 24 oz bag of frozen mini wontons

2 cups of fresh spinach

Sriracha sauce

Soy sauce

Heat oil in a large stock pot. Add onion and salt and cook until translucent. Add ginger and garlic. Cook for 2 more minutes.

Prepare chicken stock and add to the pot of onions, ginger and garlic. Bring to a boil. Stir in frozen wontons and spinach. Cook for 10 more minutes or until the wontons begin to float to the top of the soup.

Serve with soy sauce and Sriracha sauce.

Prep 15 min Cook 15 minutes Makes 7+ servings

Ingredients

1 lb of boneless, skinless chicken breasts

1 red onion

12 oz of mushrooms

2 Tbsp of oil

1 Tbsp of season salt

1 cup of mayonnaise

1 tsp of lemon juice

2 Tbsp of Sriracha Sauce

1 pkg of bakery buns

Preheat oven to 425 degrees.

Cut chicken into bite-sized pieces. Marinate for 5 minutes in oil and season salt.

Meanwhile, slice the onion and mushrooms and cook over medium high heat in a large skillet until tender. Set aside

Add chicken to the skillet and cook thoroughly. Small, bite-sized pieces of chicken should take about 5-6 minutes over medium-high heat.

In a small bowl, combine mayo, lemon juice and Sriracha Sauce. Spread generously over the inside of the bakery buns. Top the buns with the onion, mushroom and chicken mixture on one side and the cheese on the other side. Place on a cookie sheet in the middle of oven and bake for 5 minutes or until the cheese starts to bubble.

Assemble sandwiches and serve with an extra side of Sriracha Sauce.