Best Asian Chicken Wonton Cups Recipes

Asian Chicken Wonton Cups image

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 24

Number Of Ingredients 13

24 wonton skins (about 3 1/4-inch square)
Cooking spray
3 tablespoons creamy peanut butter
3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons chili puree with garlic
2 teaspoons dark sesame oil
1/2 cup sliced almonds, toasted
2 medium green onions, sliced (2 tablespoons)
1 cup chopped cooked chicken
1/2 cup shredded Chinese (napa) cabbage

Steps:

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Carefully press 1 wonton skin into each cup (wrapper will extend above rim); spray lightly with cooking spray.
Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
Meanwhile, in medium bowl, mix peanut butter, water, lime juice, vinegar, honey, chili puree and sesame oil with whisk until blended. Add almonds, onions and chicken; toss to coat.
Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).

Nutrition Facts : Calories 58, Carbohydrate 5 g, Fat 1/2, Fiber 1/2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg

Asian Chicken Wonton Cups w Vanilla Apricot Sauce image

Provided by barbara lentz

Time 25m

Number Of Ingredients 12

12 wonton wrappers
1 lb chicken breasts cut into bite size pieces
1 medium onion finely chopped
2 Tbsp each lemon juice, olive oil, soy sauce
1 tsp each basil, cumin and ground ginger
1/2 tsp each black pepper and garlic powder
1/2 c green parts of bok choy thinly sliced
VANILLA APRICOT SAUCE
1/2 c apricot jam
2 Tbsp orange juice
1 tsp vanilla
1/4 tsp each cinnamon and ground ginger

Steps:

1. Preheat oven 350 degrees. Coat a 12 cup muffin pan with cooking spray. Press 1 wonton square into each cup. Bake 7 minutes until lightly brown. Cool in pan. Remove and set aside.
2. Place chicken, onion, lemon juice, olive oil, soy sauce, and seasonings in medium bowl. Toss to coat. Refrigerate for 30 minute to marinate.
3. Heat a large skillet on medium high heat. Add chicken mixture and cook 7 minutes or until chicken is done. Stir in bok choy. cook 1 minute. Drain liquid from pan. Fill each wonton cup with chicken mixture.
4. For the vanilla apricot sauce. Mix all ingredients together in small saucepan. Cook until warmed. Top chicken cups with a dollup of sauce. Serve warm