Asian Chicken Wonton Cups

Fill wonton cups with cabbage and chicken mixture – a flavorful Asian-style appetizer to treat your guests. MORE+ LESS-

By Betty Crocker Kitchens

March 1, 2012

wonton skins (about 3 1/4-inch square)

Cooking spray

tablespoons creamy peanut butter

tablespoons water

tablespoons fresh lime juice

tablespoon rice vinegar

tablespoon honey

teaspoons chili puree with garlic

teaspoons dark sesame oil

1/2

cup sliced almonds, toasted

medium green onions, sliced (2 tablespoons)

cup chopped cooked chicken

1/2

cup shredded Chinese (napa) cabbage

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1

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.
2

Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
3

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.
4

Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).