Asian Chicken Won Ton Cups – a delicious recipe with Vegetable cooking spray, wrappers, peanut butter, water, lime juice, rice wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Coat 24 miniature muffin cups with cooking spray. Carefully press 1 won ton wrapper into each muffin cup; spray lightly with cooking spray (wrapper will extend above rim). Bake at 375u00b0 for 8 to 10 minutes or until lightly browned and crisp. Remove from pan; cool completely on a wire rack. Store in airtight container until ready to assemble cups.
2
Meanwhile, whisk together peanut butter and next 6 ingredients. Add sliced almonds, sliced green onions, and chicken; toss to coat. Cover and chill chicken until ready to assemble cups.
3
Fill won ton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons) just before serving.
4
Make Ahead: Won ton cups can be baked a day ahead and stored in an airtight container. Chicken filling and cabbage can be prepared a day ahead and chilled separately.
329
kcal
Calories
19
g
Fat
15
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Vegetable cooking spray, 24 won ton wrappers (we tested with Frieda's Asian Specialties), 3 tablespoons creamy peanut butter, 3 tablespoons water, and more.
Yes, Asian Chicken Won Ton Cups falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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