Chicken Wonton Bites Food

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).

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

CRISPY BUFFALO CHICKEN WONTONS

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

ASIAN CHICKEN WONTON CUPS

Steps:

• Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
• Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Press another wonton wrapper on top and fill with the remaining chicken mixture.
• Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin. Drizzle the remaining tablespoon of Hoisin sauce onto the tops of the wonton cups and sprinkle with the remaining sliced green onions.

THAI CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 160C/320F.
• Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
• Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
• Combine Chicken Salad ingredients in a bowl and toss to combine.
• To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.

CHICKEN CHILI WONTON BITES

Steps:

• Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned., In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese., Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving.

APPLEBEE'S CHICKEN WONTON

Steps:

• Step 1: In a bowl or seal-able plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
• Step 2: In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside.
• Step 3: Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
• Step 4: To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.

CHICKEN WONTON BITES

Steps:

• 1. In a medium sized bowl, combine the first 5 ingredients.
• 2. Spoon a heaping teaspoonful of filling onto the center of a wonton wrapper. Fold corners and sides over filling. Moisten with water to seal. Repeat with remaining filling.
• 3. Place wontons on a greased baking sheet. Bake at 425 for 12 to 15 minutes.

HEALTHY BAKED CHICKEN WONTONS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray two 9 x 13-inch baking sheets with nonstick cooking spray.
• Heat a wok over medium-high heat. Add the oil , drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic, and green onion and stir-fry briefly. Add the chicken meat and stir-fry until the chicken changes color and is nearly cooked through.
• Stir in the peanut butter, shredded carrots, green curry paste, soy sauce, sugar substitute, and lime juice. Remove the wok from the burner and allow the mixture to cool.
• Fill and fold the wontons : First, set out the wonton wrappers and a small bowl filled with water. Lay out 1 wonton wrapper and place approximately 1 tablespoon of the chicken mixture in the middle.
• Dip your finger in the water and run it along the edges of the wonton wrapper to wet it.
• Take another wonton wrapper and wet the edges. Place it on top of the other wonton, moistened-side down, in a way that forms a star shape (i.e., the top wrapper looks like a diamond instead of a square).
• Fold the star points from the bottom wonton over the top. Fold the star points from the top wonton under the bottom. Now you should have little packets .
• Continue with the rest of the mixture and wontons.
• Lay the wontons out on the baking sheets and spray lightly with more cooking spray. Bake for 14 to 17 minutes or until browned on both sides, turning halfway through cooking.

SESAME CHICKEN WONTON CUPS

Steps:

• 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.
• 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.
• 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.
• 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.

CHICKEN RANCH WONTON CUPS

Steps:

• Preheat oven to 350
• Shred chicken in a bowl.
• Add dry ranch.
• Add sour cream
• Add cheese and mix all ingredients together.
• Use a muffin tin and place two wonton wrappers inside. I used two wontons per muffin tin to hold more of the mixture. However, this is not necessary.
• Bake wonton wrappers only in oven for 5 minutes then take out. This helps them become crisp.
• Next fill wontons wrappers with chicken mixture.
• Bake again for an additional 5 minutes or until cheese is melted.
• Enjoy.

CHEESY SAUSAGE WONTON BITES

Steps:

• Preheat the oven to 350 degrees F.
• Press a wonton wrapper into each cup of a mini muffin tin, pressing gently to the bottom and sides. Spray lightly with nonstick cooking spray (optional, but it helps the wrappers brown more in the oven vs staying pale colored). Bake for 6-7 minutes.
• While the wrappers parbake, heat a nonstick skillet over medium heat and add the sausage and green pepper. Cook, crumbling the sausage into small pieces, until the sausage is no longer pink and cooked through. Drain the grease very well (so the bottom of the wonton bites aren't greasy after baking). Stir in the shredded cheese and ranch (or blue cheese) dressing.
• Fill the wonton cups evenly with the sausage mixture, pressing to compact the meat mixture just a little into each cup. Bake for 10-15 minutes until the filling is sizzling. Serve warm or at room temperature.

CHICKEN SALAD WONTON STARS

Steps:

• In a bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin cups, buttered side down. , Bake at 350° for 4-5 minutes or until golden brown. Fill each cup with about 1 tablespoon chicken salad. Bake 5 minutes longer. Sprinkle with paprika.

CREAM CHICKEN WONTONS

Steps:

• In a bowl, mix your ground chicken, cream cheese, green onions and seasonings until combined.
• Set up a rolling station with the wonton wrappers and a small dish of water.
• Place a wonton wrapper at an angle, so there is a corner pointing up.
• Place a heaping teaspoon of the filling (more if you want) in the center of the wrapper.
• Using your fingers, brush the entire edges of the wonton wrapper with a little bit of water. Fold the wrapper over the filling, making a triangle and then press the edges shut. If it doesn't seal good, brush the edges with a little more water.
• Take the two corners of the triangle (on the bottom of the triangle where the wrapper is folded over) and press them together. Use a little bit of water to make sure the corners stay stuck together, then fold them to one side, pressing them to the wonton. Repeat until all of the filling is gone.