Asian Chicken Wonton Cups
Ingredients
The filling
-
2
teaspoons
sesame oil
-
1
lb
uncooked 99% lean ground chicken breast
-
2
cloves
garlic, minced
-
1
tablespoon
fresh minced ginger
-
3
oz
shiitake mushrooms, diced
-
1
cup
shredded green cabbage
-
¼
teaspoon
black pepper
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
Hoisin sauce
-
1
teaspoon
sriracha hot sauce
The cups
Garnish
Instructions
- Preheat the oven to 375°F and prepare a muffin tin by lightly misting 12 cups with cooking spray.
- In a skillet, heat sesame oil over medium-high heat and cook the ground chicken until fully cooked.
- Add garlic and ginger to the chicken and cook for another minute.
- Stir in mushrooms, cabbage, half the scallions, and black pepper, cooking for 2-3 minutes until softened.
- Remove from heat and mix in soy sauce, 1 tablespoon of Hoisin sauce, and sriracha.
- Place a wonton wrapper in each muffin cup, fill with half the chicken mixture, and top with another wonton wrapper.
- Fill the second layer with the remaining chicken mixture.
- Bake for 18-20 minutes until golden brown and heated through.
- Allow to cool for 2-3 minutes, then drizzle with remaining Hoisin sauce and sprinkle with remaining scallions.
Nutrition Facts (estimated)
Servings
12
Calories
100
Total fat
1g
Total carbohydrates
10g
Total protein
11g
Sodium
20mg
Cholesterol
0mg
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