These little handheld nibblers make for a unique lunchtime treat
Chicken Wonton Cups
Find wonton wrappers in the refrigerated section of most major markets, often in the produce aisle.
Makes 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
16 wonton wrappers
2 Tablespoons vegetable oil
2 boneless, skinless chicken breasts cut into 1-inch cubes
1 clove garlic, minced
½ teaspoon ginger
½ teaspoon red pepper flakes
3 Tablespoons cream cheese, softened
3 Tablespoons light sour cream
1 teaspoon lemon juice
1 green onion, chopped
Salt and pepper to taste
2 Tablespoons dry-roasted peanuts
1. Preheat oven to 375°F.
2. Brush each wonton wrapper with vegetable oil and then nestle it down into one of the cups of a 24-cup non-stick mini muffin tin. Transfer to the oven and bake until golden brown and crisp, about 6 minutes. Remove from oven.
3. While the wonton wrappers are baking, cook the chicken in a large skillet over medium heat for 8-10 minutes or until juices run clear. Slowly stir in the garlic, ginger, red pepper flakes, cream cheese, sour cream, lemon juice, green onion, salt and pepper. Simmer until well blended and heated through.
4. Fill each baked wonton wrapper with 1½ tablespoons of the cooked chicken mixture. Top with peanuts and serve.
Written and photographed by Kristen Doyle