[Kitchen Witch]

Chicken Phyllo Triangles

*be sure to defrost the dough first!

1/2 pound boneless and skinless chicken breast, diced
1/2 cup cornstarch
1/4 cup extra-virgin olive oil
1/2 red pepper, diced
1/2 green pepper, diced
1/2 leek, white part only, diced
1 scallion, diced
peel of 1 zucchini, diced
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
4 sheets phyllo dough, thawed
1 cup alfalfa sprouts, washed and dried
6 large leaves Boston lettuce

Preheat the oven to 350°. Roll the diced chicken in the cornstarch. Heat the olive oil in a 12" skillet over medium-high heat; add the chicken and sauté until golden, about 3 minutes.

In the same skillet, cook the red and green peppers, leek, scallion, and zucchini peel until wilted, about 3 minutes. Return the chicken to the skillet; stir to combine. Stir in the soy sauce, ginger, and coriander, and remove from the heat.

Unroll the phyllo dough on a counter. Place 2 sheets of phyllo dough on top of one other and cut lengthwise into 11/2"-wide strips; repeat with 2 more sheets of phyllo dough, obtaining a total of 12 double strips of phyllo dough.
Place a double strip of phyllo dough on the counter. Mound 1 tablespoon of the chicken-vegetable mixture at the bottom of the strip and fold to enclose the filling, obtaining a triangle. Repeat with the remaining strips of dough.

Place the phyllo triangles on an 11" x 17" baking sheet lined with parchment paper and bake for 10 minutes, or until golden. Serve hot, on a platter lined with the sprouts and lettuce. Serves 6