Recipe Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce (Appetizer)

Required Ingredients:

• 12 refrigerated wonton wrappers*
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 cup finely chopped onion
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon McCormick® Gourmet Collection® Basil Leaves
• 1 teaspoon McCormick® Gourmet Collection® Ground Cumin
• 3/4 teaspoon McCormick® Gourmet Collection® Ground Ginger
• 1/2 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
• 1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder
• 1 cup fresh spinach, cut into thin strips
•  
• Vanilla Apricot Sauce:
• 1/2 cup apricot jam
• 1 tablespoon orange juice
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/4 teaspoon McCormick® Gourmet Collection® Ground Ginger
• 1/8 teaspoon McCormick® Pumpkin Pie Spice

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z