Thai Chicken Wonton Cups Appetizer Recipes

ASIAN CHICKEN WONTON CUPS

Steps:

• Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
• Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Press another wonton wrapper on top and fill with the remaining chicken mixture.
• Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin. Drizzle the remaining tablespoon of Hoisin sauce onto the tops of the wonton cups and sprinkle with the remaining sliced green onions.

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 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.

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.

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).