Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce

Cooking Recipes Catalogue

Delight your guests with this perfect hand-held appetizer to ring in the season. Use prepared wonton wrappers available in the grocery store to make an eye-catching edible shell for the spiced chicken filling highlighted by a ginger and vanilla flavored

INGREDIENTS (for 1 servings):


  • To make wonton cups, preheat oven to 350 degrees F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
  • Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator 15 minutes.
  • Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
  • To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave 25 seconds or until warm. Top chicken cups with a dollop of sauce.

  • * Available in the produce section of the grocery store.

    Do-Ahead Suggestions:

    Bake wonton cups; store in air-tight container at room temperature for 1 to 2 days. Make the sauce 1 to 2 days ahead; cover, refrigerate and heat just before serving.