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Thai Chicken Salad in Crispy Wonton Cups


Delicious salad with a sesame oil dressing in crunchy wonton cups

Serves 4 to 6

Ingredients

  • 2 cups (500ml) water 2 cups (500ml) chicken stock
  • 2 chicken breast fillets (340g) 40 wonton wrappers
  • Cooking-oil spray 1 small carrot, grated finely
  • ¼ small chinese cabbage shredded finely
  • 3 green onions, sliced thinly
  • 2 tablespoons toasted sesame seeds
  • Dressing
  • ½ cup (60ml) peanut oil 1 tablespoon white vinegar
  • 1 tablespoon brown sugar 1 tablespoon soy sauce
  • 1 teaspoon sesame oil 1 clove garlic, crushed

Method

  1. Combine the water and stock in a medium frying pay; bring to a boil. Add chicken, return to a boil. Reduce heat, simmer, covered, about 10 minutes or until cooked through. Drain chicken; stand 10 minutes; chop finely.
  2. Meanwhile, combine dressing ingredients in screw top jar and shake well.
  3. Preheat oven to moderately hot (200 C/180 C fan forced). Lightly oil four 12-hole mini (1½ tablespoons) muffin pans.
  4. Push wonton wrappers carefully into holes of prepared pans; spray lightly with oil.
  5. Bake, uncovered, about 7 minutes or until wonton cups are golden brown. Stand in pans 2 minutes; turn onto wire racks to cool.
  6. Meanwhile, combine chicken salad among wonton cups, pressing down gently to fill. Serve immediately.
No Rating

Notes & Tips

Wait until the last minute to fill the cups so they don't go soggy.

Recipe Rating

4
Preparation Time: 30M
Cooking Time: 15M

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