asian chicken wonton cups w vanilla apricot sauce

Recipe by
barbara lentz
beulah, MI

Unique and yummy appetizer I served on New Years Eve

yield 12 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For asian chicken wonton cups w vanilla apricot sauce

  • 12
    wonton wrappers
  • 1 lb
    chicken breasts cut into bite size pieces
  • 1 md
    onion finely chopped
  • 2 Tbsp
    each lemon juice, olive oil, soy sauce
  • 1 tsp
    each basil, cumin and ground ginger
  • 1/2 tsp
    each black pepper and garlic powder
  • 1/2 c
    green parts of bok choy thinly sliced
  • VANILLA APRICOT SAUCE
  • 1/2 c
    apricot jam
  • 2 Tbsp
    orange juice
  • 1 tsp
    vanilla
  • 1/4 tsp
    each cinnamon and ground ginger

How To Make asian chicken wonton cups w vanilla apricot sauce

  • 1
    Preheat oven 350 degrees. Coat a 12 cup muffin pan with cooking spray. Press 1 wonton square into each cup. Bake 7 minutes until lightly brown. Cool in pan. Remove and set aside.
  • 2
    Place chicken, onion, lemon juice, olive oil, soy sauce, and seasonings in medium bowl. Toss to coat. Refrigerate for 30 minute to marinate.
  • 3
    Heat a large skillet on medium high heat. Add chicken mixture and cook 7 minutes or until chicken is done. Stir in bok choy. cook 1 minute. Drain liquid from pan. Fill each wonton cup with chicken mixture.
  • 4
    For the vanilla apricot sauce. Mix all ingredients together in small saucepan. Cook until warmed. Top chicken cups with a dollup of sauce. Serve warm

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