Chicken Peanut Wontons Recipe

Name: Chicken Peanut Wontons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 green cabbage small; 1/2 red pepper large, cored and seeded; 1/2 jalapeno small, cored and seeded; 1/4 white onion small, peeled; 1 green onion; 1 large carrot ends removed and peeled; 5 baby portobello mushrooms stemmed; 1 1/4 cups rotisserie chicken breast meat shredded; 3 teaspoons toasted sesame oil; 1/2 teaspoon minced ginger fresh; 3 teaspoons low sodium soy sauce; 1/4 teaspoon kosher salt; 2 tablespoons roasted peanuts chopped; 2 teaspoons mu shu sauce; 50 wonton wrappers; 2 eggs beaten; 3 tablespoons toasted sesame seeds

Servings: persons

1/4 green cabbage small
1/2 red pepper large, cored and seeded
1/2 jalapeno small, cored and seeded
1/4 white onion small, peeled
1 green onion
1 large carrot ends removed and peeled
5 baby portobello mushrooms stemmed
1 1/4 cups rotisserie chicken breast meat shredded
3 teaspoons toasted sesame oil
1/2 teaspoon minced ginger fresh
3 teaspoons low sodium soy sauce
1/4 teaspoon kosher salt
2 tablespoons roasted peanuts chopped
2 teaspoons mu shu sauce
50 wonton wrappers
2 eggs beaten
3 tablespoons toasted sesame seeds

1
Place the multipurpose blade in the work bowl of KitchenAid(R) ProLine(R) 16 cup Food Processor and push to lock.
2
Add in the cabbage through the mushrooms and process for 30-45 seconds until very finely chopped.
3
Add in the shredded chicken and pulse 20 times or until pieces are about the size of a pea.
4
Heat a large saute pan over medium high heat. Add in sesame oil and ginger and cook 30 seconds. Spoon the chicken vegetable mixture into the pan and add in the soy sauce, salt, peanuts, and Mu Shu sauce. Saute for 7-10 minutes. Remove from heat and cool to room temperature.
5
Preheat oven to 375 degrees. Prepare wonton wrappers for filling on a baking sheet lined with parchment paper by setting them next to each other (you can fit about 18 on one baking sheet, 3 rows of 6).
6
Place 2-1/2 teaspoons of filling into the center of each wonton wrapper. Fold one corner of the wrapper over to meet the other corner to make a triangle. Fold the right and left sides of the triangle in towards the center to seal. Repeat until all wontons are filled and folded.
7
Brush each wonton with egg wash and sprinkle with a small pinch of sesame seeds. Bake at 375 degrees for 15-20 minutes or until wontons are golden brown and crisped. Remove from oven and allow to cool slightly before serving. Serve with sweet and sour sauce.
8
Tip: To make the wontons vegetarian, replace the chicken with 1-1/2 cups stemmed baby portobellos in the same step.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 green cabbage small, 1/2 red pepper large, cored and seeded, 1/2 jalapeno small, cored and seeded, 1/4 white onion small, peeled, and more.

Yes, Chicken Peanut Wontons 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.

Chicken Peanut Wontons

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