Asian Chicken Wonton Cups
Try this Asian Chicken Wonton Cups recipe, or contribute your own.
Try this Asian Chicken Wonton Cups recipe, or contribute your own.
- 2 garlic cloves minced
- 1/4 teaspoon black pepper
- 2 teaspoons sesame oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha hot sauce
- 1 tablespoon fresh minced ginger
- 24 wonton wrappers
- 1 lb uncooked 99% lean ground chicken breast (you can s
- 3 oz shiitake mushrooms diced (you can substitute another mushroom if unable to locate shiitake)
- 1 cup shredded green cabbage (if you’re unable to find g i suggest using bagged coleslaw mix)
- 2 sliced scallions divided
- 2 tablespoons hoisin sauce divided (found by the other asian sauces)
- Carbohydrate 18.0630720979648 g
- Cholesterol 2.63258620689655 mg
- Fat 1.27343603448749 g
- Fiber 0.627058892612675 g
- Protein 3.17749525911823 g
- Saturated Fat 0.197467241379831 g
- Serving Size 1 1 wonton cup (80g)
- Sodium 335.811368080531 mg
- Sugar 17.4360132053522 g
- Trans Fat 0.161992471265693 g
- Calories 98 calories
Step-by-step
- 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.
Asian Chicken Wonton Cups: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – something that doesn't require hours slaving over a hot stove. That's why I've fallen head over heels for these Asian Chicken Wonton Cups. They're a game-changer, allowing me to enjoy a restaurant-quality meal without the restaurant-quality time commitment.
The beauty of this recipe lies in its simplicity and versatility. It's easily adaptable to whatever ingredients I have on hand. Sometimes I swap the shiitake mushrooms for cremini, or if I'm short on green cabbage, I'll use a pre-made coleslaw mix – it works perfectly! The wonton wrappers are my secret weapon. They provide a crispy, golden-brown shell that beautifully complements the savory chicken filling.
The process is surprisingly straightforward. I usually prep the ingredients (mincing garlic and ginger, dicing mushrooms) while my toddler is occupied with his evening playtime. Then, the cooking itself is a breeze – a quick saute of the chicken and vegetables, followed by the assembly and baking. While the wonton cups are baking, I can quickly tidy up the kitchen or read a chapter of my book – a much-needed moment of tranquility amidst the daily chaos.
These little cups are not only incredibly convenient but also incredibly satisfying. They’re packed with flavor, a delightful combination of savory, sweet, and spicy. The tender chicken, crisp wonton wrappers, and the vibrant blend of ginger, garlic, and sriracha create a taste sensation that’s both sophisticated and approachable.
I often serve these wonton cups as an appetizer for dinner parties, or even as a light meal on their own. They’re always a huge hit. Everyone loves the ease of eating them – no forks required! Plus, they're perfect for meal prepping. I often double or triple the recipe and store the leftover wonton cups in the refrigerator for a quick and easy lunch or snack throughout the week.
Beyond their deliciousness and convenience, these wonton cups also offer a nutritional boost. Packed with lean protein from the chicken and an array of vegetables, they're a healthier alternative to many takeout options. They're a win-win – satisfying my cravings for delicious Asian flavors without compromising my healthy eating goals.
So, if you're a busy woman looking for a quick, easy, and incredibly delicious meal, give these Asian Chicken Wonton Cups a try. You won't be disappointed. They’re the perfect solution for those hectic weeknights when you need a meal that's both satisfying and time-efficient. And let's be honest, who doesn't love a little bit of delicious Asian cuisine in their life? This recipe is a testament to the fact that healthy eating and busy lifestyles can absolutely coexist, and they can coexist deliciously.
Pro Tip: For an extra crispy wonton cup, brush the tops with a little extra sesame oil before baking. It adds a delightful sheen and intensifies the flavor.
Serving Suggestion: Serve these wonton cups with a side of steamed rice or a simple green salad for a complete and balanced meal. They also pair wonderfully with a light and refreshing Asian-inspired cocktail.
Ingredients You Will Need:
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 2 teaspoons sesame oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sriracha hot sauce
- 1 tablespoon fresh minced ginger
- 24 wonton wrappers
- 1 lb uncooked 99% lean ground chicken breast
- 3 oz shiitake mushrooms, diced
- 1 cup shredded green cabbage
- 2 sliced scallions, divided
- 2 tablespoons hoisin sauce, divided
