Indulge in a culinary journey with our diverse selection of Red Roo Chicken Triangles recipes, ranging from classic to innovative culinary creations. Discover the authentic flavors of Thailand with our Pad Prik King recipe, where tender chicken triangles are stir-fried with vibrant bell peppers and a delectable sauce. For a tantalizing twist, try our Southern-inspired Chicken and Dumplings recipe, where flaky dumplings envelop succulent chicken in a rich broth. Experiment with our unique Chicken Teriyaki recipe, featuring a flavorful teriyaki glaze that caramelizes the chicken triangles to perfection. Embark on a global culinary adventure with our diverse Red Roo Chicken Triangles recipes, guaranteed to satisfy any palate.
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CHICKEN BACON TRIANGLES
We host an annual Christmas party, and I whip up a new menu item every year. These golden chicken and bacon appetizers were an absolute hit. —Annette Fecht, Sorrento, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CURRIED CHICKEN TURNOVERS
These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you can pop a couple in the oven at night for next day's lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 16
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
- Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
- Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
- Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
- Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.
RED ROO CHICKEN TRIANGLES
My 11 year old son learned to make these at the Red Roo Australian Cooking school classes. He loves to make these and believe it or not...takes them in his lunch to school. We are so grateful to have a wonderful Australian family living in our town who have brought a taste of down under to our area of the world.
Provided by Heather M. Baker
Categories Poultry Appetizers
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 F.
- 2. Melt butter in a pan over medium heat. Add onion and curry; fry until onions are soft (not browned). Add shredded carrot and chopped celery; cook for 1-2 minutes.
- 3. Add mushrooms and cook for additional 2 mins. Add chicken and corn; stir until combined. Gradually stir in flour and then start adding chicken start a little at a time; stirring until thickens. Set aside to cool.
- 4. Cut each puff pastry sheet into 4 squares. Place 1-2 heaping tablespoons of chicken mixture on center of pastry square. Fold over a corner diagonally to form a triangle.Use a fork to seal and brush tops with egg yolk or milk. Repeat with remaining pastry sheets.
- 5. Place triangles on lightly greased cookie sheet. Bake for 2-25 mins. until golden and puffy
SPICY CHICKEN TRIANGLES
We created this recipe for a cultural event one of my daughter's was having for school. Her theme was Thailand. We researched and came up with this awesome recipe. Since then, I'm asked to bring it all the time, along w/ extra sauce!
Provided by Didi Dalaba
Categories Other Appetizers
Time 40m
Number Of Ingredients 19
Steps:
- 1. Hoisin Sauce: In a small saucepan add the peaches, water and sugar. Simmer till peaches have softened considerably and all sugar has disolved, about 5-7 minutes. Remove from heat. In a food processor add the peaches, soy sauce, vinegar, pepper flakes and hoisin sauce. Pulse till smooth. Pour into a bowl and chill till ready to use.
- 2. Chicken Triangles: Dice chicken into very small pieces, set aside. To your saute pan, add the oil and heat to very hot. Once hot add your chicken, add your spices and stir till no longer pink. Add your fresh herbs, saute one more minute.
- 3. Turn off heat. Now add your chili sauce. Let cool for approximately 8-10 minutes.
- 4. On a flat surface gather your wonton wrappers, filling and your water.
- 5. Take one wonton wrapper and using your finger or very small pastry brush, wet the outer edges of the wonton.
- 6. Add 1-1/2 tsp of filling to the wonton wrapper, and start by taking the bottom edge of the wonton, bring up and to form a triangle, pinch all the edges together. Continue filling the wontons till all the filling has been used.
- 7. Bake in a preheated 350F oven for 12-14 minutes. Serve with the Peach/Hoisin sauce. Get ready for TONS OF COMPLIMENTS and enjoy!!
RAINBOW CHICKEN ROLL
Steps:
- Preheat oven to 350 degrees F.
- Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.
- Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet.
- Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.
- Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.
ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE
Categories Chicken Mustard Onion Roast Graduation Rosemary Carrot Turnip Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
- Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.
CHICKEN TRIANGLES
I found this recipe in a local recipe collection book. We made it several years in a row for a New Year's Eve snack. Serve like tacos with sour cream, guacamole, chopped tomates, etc.
Provided by Lawsome
Categories Chicken Breast
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except pita in a food processor, until fairly well mixed.
- Separate each pita into halves, then into semi-circles.
- Each whole pita should produce 4 pieces.
- Spread chicken mixture on each triangle.
- Place triangles on a lightly greased cookie sheet and bake at 375 for 5-7 minutes or until bubbling.
- Cut each semi-circle into 2 triangles.
- Serve with desired toppings.
Nutrition Facts : Calories 270, Fat 16.8, SaturatedFat 9.6, Cholesterol 59.2, Sodium 335.3, Carbohydrate 16.4, Fiber 0.7, Sugar 0.5, Protein 13.2
CHICKEN AND RED POTATOES
Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. -Michele Trantham, Waynesville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place flour in a large bowl or dish. Add chicken, one piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides. , Meanwhile, place the potatoes, carrots, mushrooms and chiles in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. , Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 451 calories, Fat 15g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 1046mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
Tips:
- To prepare wonton wrappers, cut them into 4 equal triangles. Brush the edges with water before folding them into cones.
- Use firm tofu for the filling. This will prevent the filling from becoming too mushy.
- Be careful not to overcook the chicken. Overcooked chicken will be dry and tough.
- Serve the chicken triangles with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or chili sauce.
Conclusion:
These Red Roo Chicken Triangles are a delicious and easy-to-make appetizer that is perfect for any occasion. With a crispy wonton wrapper and a savory chicken filling, these triangles are sure to be a hit with your friends and family. You can even get creative and experiment with different fillings, such as ground pork, shrimp, or vegetables. So next time you're looking for a quick and easy appetizer, give these Red Roo Chicken Triangles a try.
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