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1
In a skillet over medium heat, combine first 5 ingredients and stir until the chicken is no longer pink.
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2
Remove from heat and let cool.
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3
Preheat oven to 400F Line a baking sheet with parchment paper.
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4
Put 1 tsp of ground chicken mixture in the middle of a wonton wrapper.
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5
Brush edges of wrapper with water; fold wrapper in half to make a triangle and press edges to seal; brush two tips of the triangle with water and press tips together to seal.
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6
Place completed wontons on parchment paper lined pan; repeat with remaining filling and wrappers.
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7
Lightly brush each wonton with vegetable oil.
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8
Bake 20-30 minutes or until wontons are golden and crisp.
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9
Serve immediately with Raspberry Szechuan Sauce for dipping.
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10
To make sauce, in a blender or food processor, puree raspberries.
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11
Remove seeds by straining puree through a sieve, using a spatula to press pulp through while scraping the underside of the sieve.
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12
In a saucepan, combine puree with vinegar, sugar, hot chili sauce, 1 1/2 tsp grated ginger, 2 cloves garlic, lime juice, honey and salt; bring to a boil, stirring often.
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13
Dissolve cornstarch in 1 tbsp water and add to the pan stirring constantly until the sauce has thickened.
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14
Serve warm for dipping the wontons.
