Oriental Chicken in Wonton Cups
24 wonton wrappers
1 (4 ounce) bonless chicken breast, cut into ¼ inch cubes
½ t. chili oil
¾ t. Chinese five-spice powder
¼ t. salt
1 T. Butter
½ cup finely chopped red pepper
¼ cup thinly sliced green onions
1 T. chopped fresh cilantro
1½ t. rice wine vinegar
Heat oven to 350º. Trim wonton wrappers to form 3 inch squares. Spray 24 mini-muffin cups with no stick cooking spray. Press 1 wonton square into each cup. Lightly spray edges of squares with no stick cooking spray. Bake 6 to 8 minutes or until lightly browned. Store in airtight container until serving time.
In a medium bowl combine chicken, chili oil, five-spice powder and salt. I 10 inch nontick skillet heat butter until sizzling; add chicken mixture, red pepper and onions. Cook over medium-high heat, stirring constantly, until chicken is no longer pink (2 to 3 minutes). Remove from heat. Stir in cilantro and vinegar. Spoon misture evenly into wonton cups. Serve immediately.
**Bake wonton cups up to 1 week before serving.**
**Combine chicken, chili oil and spices up to several hours ahead. Have vegetables and cilantro prepared, too. Cook filling and fill cups just before serving**
member logon
