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1
In a large saucepan, combine the orange juice, mango nectar, honey, habaneros, salt and pepper over medium-high heat.
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2
Bring to a boil, then reduce the heat to a simmer and let it simmer for approximately 1 hour or until the sauce is reduced from 4 cups to 1 cup.
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3
Once it has reduced, keep warm on the stove until ready to serve.
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4
For the green chili mixture, heat the olive oil in a large saute pan over medium heat.
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5
Add the onion, jalapeno peppers and Anaheim chilies.
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6
Season with salt and pepper.
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7
Cook for 5 minutes or until the veggies are tender.
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8
Add the garlic, and cook for another minute.
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9
Whisk in the flour and stir until the flour has just begun to brown.
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10
Whisk in the canned green chilies, white wine vinegar and chicken broth and stir until the flour has dissolved.
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11
Reduce the heat to medium-low and let it simmer for approximately 10 minutes.
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12
Remove from heat and transfer to a blender or food processor.
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13
Blend until smooth (be careful as the sauce is still hot).
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14
Once smooth, transfer back to the saute pan and keep warm over low heat.
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15
Stir in lime juice and adjust salt and pepper to taste.
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16
Add the cooked chicken and toss to combine.
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17
Heat enough vegetable oil so it comes a couple of inches up the side of a heavy-bottomed Dutch oven over medium to medium high heat.
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18
Using a thermometer, heat to 350 F.
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19
While the oil is heating up, assemble your wontons.
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20
Put a wrapper on your work surface and place a teaspoon of the chicken green chili into the center.
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21
Dampen the edges of the wrapper with a bit of water and fold it over sealing the edges together, forming a triangle.
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22
Set aside and repeat this step for the rest of the wrappers.
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23
Place 3-4 wontons into the oil and cook for about 2 minutes on each side or until brown.
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24
Remove them from the oil using a slotted spoon or kitchen spider and transfer to a paper towel-lined plate.
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25
Repeat this step for the rest of the wontons.
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26
Serve immediately with the mango habanero sauce and enjoy!
