ASIAN CHICKEN WONTON CUPS
These easy Asian Chicken Wonton Cups have layers of flavor!
Provided by Emily Bites
Categories Main Course
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
THAI CHICKEN SALAD WONTON CUPS
Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!
Provided by Nagi | RecipeTin Eats
Categories Appetiser Finger Food Party Food
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 48 g, Calories 74 kcal, Carbohydrate 6.4 g, Protein 6.2 g, Fat 2.4 g, Cholesterol 14 mg, Sodium 185 mg, Fiber 0.6 g, Sugar 1.1 g
CHICKEN PAD THAI
Like a facsimile of your favorite takeout chicken pad Thai -- or perhaps, since there's no transit time, even better.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 17
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.
CLASSIC CHICKEN PAD THAI
Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g
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
Fill wonton cups with cabbage and chicken mixture - a flavorful Asian-style appetizer to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 13
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
CHICKEN WONTON CUPS
My family loves jalapeno poppers and jalapeno popper dip; but I made it rarely because of the high fat and calorie content. My wonton poppers allows us to enjoy one of our favorite appetizers without the guilt These little "poppers" are a great way to enjoy the taste of jalapeno poppers without all the fat and calories. -I used light mayonnaise and cream cheese to reduce fat. -Chicken for protein. & Wonton wrappers sprayed with a non stick cooking spray instead of deep frying.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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- Take one wrapper and lightly dab the edges with water. Then place a heaped tablespoon of the filling in the center. Fold the bottom of the wrapper over the filling to connect with the top half, pressing firmly to seal. Then lightly dab water on the top edges of the triangle, and use your fingers to create pleats on the top of the sealed wonton. Place on a parchment paper (nonstick cooking paper) lined tray, and repeat with the remaining wrappers and filling. (Note: You can either make the wontons in your hand, or lay the wrappers flat on a work surface, add the filling, and seal. Then lift the wontons to create the pleats. The latter method will be easier for beginners. Refer to the photos above.) See notes below for storing and freezing wontons, which you can do at this point.
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