sesame chicken wonton cups

May 22, 2012  |  Appetizers

Here is another healthy and fun appetizer recipe. This Asian sesame chicken salad is made with chicken breast and sits inside these home-made wonton cups.

sesame chicken wonton cups

This recipe is so eighties-catering-gimmicky I’m almost embarrassed to be sharing it with you. But it tastes so darned good, so here it is. Besides the eighties are really in right now, right? So there. Don’t mock me.

 

 how to make crispy wonton cups

Need a sassy little appetizer? Got it!

Here is the gimmick: crispy little wonton cups for individual hors d’oeuvres. So here’s what you do: you buy wonton wrappers. Look for them in Asian markets or in large supermarkets, usually along side the tofu. Cut off the corners, and then you pat them into mini muffin pans. Then give them a quick coat with cooking spray and bake them just until crisp and golden. They form a hard little shell. Like a mini tortilla bowl.

Then you can fill them up with yummies like this Asian inspired sesame chicken salad. Or you can go south-west and make a mini taco salad, or fill them with ceviche with mango and cilantro. The possibilities are endless. They are so fun for a passed hors d’oeuvres for a cocktail party.

sesame chicken wonton cups

sesame chicken wonton cups

Active Time: 45 minutes

Total Time: 1 hour, 40 minutes

Makes: 24

To make ahead: Can be prepared through step 3 up to 6 hours in advance.

Ingredients

  • 8 ounces boneless, skinless chicken breast
  • cooking spray
  • 24 wonton wrappers, about 6 oz.
  • 2 tablespoons tahini
  • 2 tablespoons soy sauce or tamari sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons mayonnaise
  • ½ cup thinly sliced snow peas
  • ½ cup shredded carrot
  • ½ cup thinly sliced scallions
  • 2 tablespoons chopped basil and/or cilantro
  • black sesame seeds for garnish, optional

Instructions

  1. Place chicken breast in a medium skillet and cover with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the center and cooked through, 8 to 12 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into small cubes.
  2. Meanwhile, Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray. Cut corners off wonton wrappers to make an octagonal shape. Gently press wrapper down into each cup. Lightly spritz wrappers with cooking spray. Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 10 to 14 minutes. Let cool completely.
  3. Whisk tahini, soy or tamari, maple syrup and mayonnaise in a medium bowl until smooth. Stir in the chicken and refrigerate until cold, 40 minutes to 1 hour.
  4. Stir snow peas, carrot, scallions and herbs into chicken mixture. Divide chicken salad among wonton cups, about 2 scant tablespoons each. Garnish with sesame seeds, if using. Serve immediately.
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17 Comments


  1. Retro is in! And this wonton cups are definitely something I’d look forward to serving on my next weekend party. Love the neat presentation. Thanks for sharing!

  2. i totally needed a way to use up my left over wonton wrappers, thanks for the idea!

  3. These sound amazing! Look the flavor combination and these seem like the perfect appetizer!

  4. I will definitely try this! Looks yum yum!

  5. Thanks Katie, I made these for superbowl Sunday and they were a big hit. I think I’ll make them again for a doula potluck tomorrow.

    • Janet,
      thanks so much for the feedback. I am so glad you liked them so much. I’d love to know how the other Doulas like them. Happy cooking!
      -Katie

  6. How long do you think the little cups will stay fresh if they are not filled? Do you think I could bake 2 days in advance?

    Thanks!

    Deanna

    • I made them the day before and stored them (once they were cool) in a Ziplock bag. I didn’t try 2 days, but my guess is they would be fine. Just taste one before filling. You may need to re-crisp them quickly in the oven.
      katie recently posted…garlic almond kale chipsMy Profile

  7. This is a GREAT recipe – thank you. I used the circle pot sticker skins and they worked perfectly! I also added toasted sliced almonds and purple cabbage for some color. Thanks for sharing your recipes!

  8. I don’t have tahini. Can I leave it out or substitute with peanut butter?

  9. Oh my goodness…I stumbled upon this recipe and absolutely LOVE IT! I first made it for the Super Bowl and we all fell in love with it..I now make it at least once a month for dinner. OMG sooo good! Thank you for the recipe!

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