Sunday, December 9, 2007

Cashew Chicken Wonton Cups

This recipe was inspired by bakingblonde of the "What's Cooking" board on the nest. I was having trouble coming up with an appetizer for the Atlanta Nestie Ornament Exchange, and she had suggested wonton cups. I really didn't know what I wanted to fill them with so I sort of made up a cashew chicken recipe.

I ended up marinating the chicken overnight and then sauteed the veggies and chicken the next day. They really came out great. They look so cute, and there are endless possibilities of what to fill them with.
Cashew Chicken (My amts. are approximate, I really just threw this together.)
The marinade:
  • 2 large boneless/skinless chicken breasts
  • 1/4 cup soy sauce
  • 1 Tbs. oyster sauce
  • 1 tbs. honey
  • 2 garlic cloves roughly chopped
  • 1/2 " of ginger peeled and grated
  • Pinch of red pepper flakes
  • couple dashes ground red pepper
  • few drops sirracha (asian chili sauce)
  • 1 tbs. ketchup
  • 1/4 cup rice wine vinegar
Combine all ingrediens together and pour over chicken in a large zip lock bag. Let marinate at least one hour or overnight for more flavor. When finished marinating cut into small pieces.
Putting it together
  • 1 Tbs. peanut or canola oil
  • 1 1/2 cups crimini mushrooms small dice
  • 1 cup water chestnuts small dice
  • 1/2 red onion small dice
  • 2 garlic cloves minced
  • 1 red pepper small diced
  • 1 cup unsalted roasted chashews
  • 1 Tbs. hoisin
  • 1/2 cup chicken stock or broth
  • Pepper
  • chopped parsley for garnish
Heat oil in a large skillet over med. heat. Add chicken and cook until no longer pink about 5 minutes. Add veggies (except garlic) and saute for 5 more minutes. Add garlic, hoisin, pepper, and stock and bring to a simmer. simmer for about 20 minutes until sauce has reduced by half. Mix in cashew and fill wonton cups with filling. Top with chopped parsley.
  • Wonton cups
  • wonton wrapper
  • cooking spray
  • mini muffin tin
Preheat oven to 350. spray muffn tin with cooking spray, and fit wonton wrappers in the cups. Spray the wontons with cooking spray and cook in oven for 7-8 minutes or until crispy


Elly said...

Mmm, this looks so delicious!

Anonymous said...

I am going to give these a try. they look like a great appetizer for Christmas. Thanks.

bakingblonde said...

So good! Loved the filling for the Cashew Chicken, I froze leftover filling to reheat with Brown Fried Rice next week! thanks Ally!