Thai Oh My Chicken Wonton Cups
Thai Oh My Chicken Wonton Cups
Prep: 15 minutes
Cook: 10 minutes
Ingredients
12 small square wonton wrappers (refrigerated and stocked with the tofu)
8 oz. raw boneless skinless chicken breast
1/8 tsp. garlic powder
1/8 tsp. each salt and black pepper
1/2 cup shredded carrots, roughly chopped
1/2 cup canned water chestnuts, drained and roughly chopped
1/4 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse)
2 tbsp. chopped scallions
2 tsp. chopped fresh cilantro
Directions
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Place each wonton wrapper in a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes. Let cool.
Meanwhile, pound chicken to 1/2-inch thickness. Sprinkle with seasonings. Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
Chop chicken, and place in a medium bowl. Add carrots, water chestnuts, and peanut dressing/sauce. Stir to mix and coat. Refrigerate until ready to serve.
Just before serving, distribute chicken mixture among cooled wonton cups, about 3 tbsp. each. Top with scallions and cilantro.
MAKES 12 SERVINGS
Hungry for More?
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.
Publish Date: 2017-02-09