Asian Chicken Wonton Cups W Vanilla Apricot Sauce Food

ASIAN CHICKEN WONTON CUPS W VANILLA APRICOT SAUCE

Steps:

• 1. Preheat oven 350 degrees. Coat a 12 cup muffin pan with cooking spray. Press 1 wonton square into each cup. Bake 7 minutes until lightly brown. Cool in pan. Remove and set aside.
• 2. Place chicken, onion, lemon juice, olive oil, soy sauce, and seasonings in medium bowl. Toss to coat. Refrigerate for 30 minute to marinate.
• 3. Heat a large skillet on medium high heat. Add chicken mixture and cook 7 minutes or until chicken is done. Stir in bok choy. cook 1 minute. Drain liquid from pan. Fill each wonton cup with chicken mixture.
• 4. For the vanilla apricot sauce. Mix all ingredients together in small saucepan. Cook until warmed. Top chicken cups with a dollup of sauce. Serve warm

WON TON WRAPPED CHICKEN WITH APRICOT DIPPING SAUCE

Steps:

• For the chicken: In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
• For the wrappers: Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
• Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.
• For the sauce: In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.

ASIAN CHICKEN WONTON CUPS

Steps:

• 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.
• Bake 8 to 10 minutes or until lightly browned and crisp. Remove from cups to cooling rack; cool completely.
• 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.
• Just before serving, fill wonton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons).

ASIAN SPICED CHICKEN IN WONTON CUPS WITH VANILLA APRICOT SAUCE

Steps:

• To make wonton cups, preheat oven to 350 degrees F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
• Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator 15 minutes.
• Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
• To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave 25 seconds or until warm. Top chicken cups with a dollop of sauce.

ASIAN SPICED CHICKEN WITH VANILLA APRICOT SAUCE

Steps:

• Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
• Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
• To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.

ASIAN SPICED CHICKEN IN WONTON CUPS WITH VANILLA APRICOT SAUCE

Steps:

• To make wonton cups, preheat oven to 350 degrees F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
• Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator 15 minutes.
• Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
• To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave 25 seconds or until warm. Top chicken cups with a dollop of sauce.