- Prep time 25 minutes
- Total time 40 minutes
- Portion size 24 servings
Ingredients
Peanut Sauce (recipe, see right):
Method
Preheat oven to 350℉. Arrange wonton wrappers on work surface; brush with oil. Place wonton wrappers in mini muffin pan cups; bake until golden and crisp, 10 to 12 minutes. Place pan on wire rack and let cool for 5 minutes. Unmould wontons and place directly on wire rack; cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 2 months.)
In large bowl, gently mix chicken, nappa and red cabbages, carrot, green onion, cilantro and 2 tbsp of Peanut Sauce. Divide chicken mixture among cooled wonton cups. Drizzle with remaining sauce. Sprinkle with peanuts.
Peanut Sauce
In blender, mix 1/4 cup natural smooth peanut butter, 3 tbsp canola oil, 2 tbsp each unseasoned rice vinegar, lime juice, sodium-reduced soy sauce, 1 tbsp liquid honey, 1 tsp sriracha, if desired, 1 clove garlic, chopped, and 1-inch fresh ginger, chopped. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 3/4 cup.
Nutritional facts PER CUP: about
- Iron 0.5 mg
- Fibre 1 g
- Sodium 105 mg
- Sugars 1 g
- Protein 4 g
- Calories 95
- Total fat 6 g
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
