Pad Thai Chicken Wonton Cups Recipes

CHICKEN PAD THAI WONTONS

Steps:

• To make the filling, chop the rehydrated rice noodles into 1/2 inch pieces. Combine the chopped noodles in a bowl with the ground chicken, bean sprouts, scallion, minced cilantro, peanuts, garlic, ginger, scrambled egg and chile. Mix well until combined.
• In a separate bowl, mix the sugar, tamarind and fish sauce until the sugar dissolves and the mixture is smooth. Add this sauce to the filling mixture and combine until well incorporated.
• Form the wontons using the beggar's purse fold. Place 1 tablespoon of filling in the center of each wonton skin. Fold the skin diagonally, eliminating any air in the middle around the filling. Gather and crimp the wonton skin from corner to conner, pressing to seat the wonton. Place on a lightly floured parchment-lined baking sheet. Repeat until all the filling and skins are used. Cover and refrigerate until ready to cook.
• To make the sauce, combine all the ingredients using a whisk, food processor or blender. Process until smooth and homogenous. Refrigerate until needed.
• Preheat a few inches of oil to 350 degrees. Carefully drop the wontons one by one into the hot oil. Frying in small batches and being sure not to overcrowd the oil. Cook the wontons for 2 minutes, until the filling is cooked and the exterior is golden brown. Drain on paper towels. Repeat with the remaining wontons until all are cooked, making sure the oil temperature returns to 350 degrees before frying the next batch. Serve immediately with the spicy peanut dipping sauce, topped with chopped cilantro.
• Tip: You can keep the wontons crisp and warm by spreading them on a baking sheet in a single layer and keeping them in a warm oven until ready to serve.

THAI CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 160C/320F.
• Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
• Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
• Combine Chicken Salad ingredients in a bowl and toss to combine.
• To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

PAD THAI CHICKEN WONTON CUPS

Steps:

• Heat oven to 350°F.
• Spray 24 mini muffin pan cups with cooking spray. Line each with 1 wonton wrapper, extending edges of wrapper over top of cup.
• Bake 4 min. Meanwhile, combine next 5 ingredients in medium bowl.
• Cook egg in nonstick skillet on medium heat until set, stirring occasionally. Add to chicken mixture; mix lightly. Spoon into wonton cups.
• Bake 8 to 10 min. or until filling is heated through and edges of cups are golden brown.
• Sprinkle with nuts.

CHICKEN PAD THAI

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

ASIAN CHICKEN WONTON CUPS

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).

CLASSIC CHICKEN PAD THAI

Steps:

• Soak rice noodles in a bowl of water for 15 minutes.
• Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
• Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
• Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
• Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

THAI CHICKEN WONTON CUPS APPETIZER RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly grease each cup in the mini muffin pan with non-stick spray.
• Separate wonton wrappers and press them down into each individual cup, molding the wonton to the inside of the pan. Bake for 10 - 15 minutes, or until golden brown. Remove from the oven and set aside.
• Cut the chicken thighs into small pieces and saute them in a non-stick pan for 4-5 minutes, or until browned. Reduce heat to low, stir in the soy sauce, hoisin sauce, lemon juice, and optional cashews.
• Next, add all of the veggies and stir until they are coated and thoroughly combined. Cover and simmer for about 10 minutes.
• Remove from heat and allow the chicken mixture to cool. Dice chicken up into smaller pieces and evenly spoon into each wonton cup.
• Place wonton cups on a platter or serving dish and sprinkle with a few more green onions and crushed cashews.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.