Let me first address what I know you’re thinking. Wonton wrappers are going to be really specialty and hard to find. Expensive too. But they are not! I get mine at kroger and a pack of a lot is only like $2.50. With just a muffin tin you can make these really easily and feel ritzy. I hope to be invited to like new year’s eve party at bruce wayne’s house, so I can bring these apps. (We will ignore that bruce wayne’s gatherings WOULD NOT be potluck style.)
If you’re having an occasion and you’re like hey, I want to make a really good app. Pull out my best work for this event. Then here we are. One more thing, used your leftover wonton wrappers for this wonton soup!
Okay one more more thing, this recipe calls for tahini and I take seriously sharing a recipe that calls for a weird ingredient that you may have to buy. BUT tahini is really cool – actually just ground sesame seeds and great for lots of eastern cooking. It has a long shelf life and a good sized jar is only about $5, so I can endorse going for it.
Sesame Chicken Wonton Cups
Serves 24 wonton cups
1/4 pound chicken breast
2 tablespoons tahini
2 tablespoon soy sauce
2 tablespoons honey
24 wonton wrappers
Cooking spray
15 snow peas, sliced thinly
1 carrot, sliced thinly
2 green onions, sliced
Cilantro
Black sesame seeds
Preheat oven to 350 degrees.
Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.
Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.
Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.
Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.
- ¼ pound chicken breast
- 2 tablespoons tahini
- 2 tablespoon soy sauce
- 2 tablespoons honey
- 24 wonton wrappers
- Cooking spray
- 15 snow peas, sliced thinly
- 1 carrot, sliced thinly
- 2 green onions, sliced
- Cilantro
- Black sesame seeds
- Preheat oven to 350 degrees.
- Place chicken in the base of a sauce pan. Cover with one inch of water. Bring water to a boil over high heat. Once boiling, reduce heat to simmer. Cover and allow to cook for 10-12 minutes, until no pink remains. Remove chicken from water and allow to cool.
- Whisk together tahini, soy sauce, and honey. Slice chicken thinly into small pieces and place in bowl, tossing to coat with sauce. Refrigerate chicken for one hour.
- Cut corners off of wonton wrappers and spray both sides with cooking spray. Place wrappers into a muffin tin. Bake for 12 minutes, until golden.
- Fill wrappers with chicken, snow peas, carrot, green onion, and cilantro. Top with black sesame seeds.
Adapted from Healthy Seasonal Recipes.
