Asian Chicken Cups

Quite a number of years ago, my sweet cousin Terri told me about this dish I had to try at a restaurant that had just opened near her home in Dallas.  The restaurant, although it was new to us at the time, turned out to be the famous chain P.F. Chang’s…and the dish was their signature lettuce wraps.  They have always been a favorite, and I decided I needed to be able to make them at home.  After all, you can’t always get to the restaurant when you have that craving.  So, I experimented with a little of this and a little of that.  And, after some trial and error, I think it got pretty close!  Then, I thought I would make it a little more party friendly.   And, instead of lettuce, I put it in a wonton cup and baked it in the oven for a handy little grab and go pick up app for any gathering.  

This recipe will make about two and a half dozen.  I like to make a couple dozen and use the leftover filling to spoon into lettuce cups like the original that inspired this recipe.  You can spice this up as much as you like.  I sometimes have some random bottles of szechuan stir fry sauce in the fridge that I add to taste.  It’s all up to you!  And we frequently get Chinese take-out, so I put those little packets of mustard and soy and sweet and sour sauce to use, too!

Round ’em up…

Fill ’em up…

Cook ’em up…

Eat ’em up!

Ingredients

• 1 lb lean ground chicken
• 1 package wonton wrappers
• 1/2 cup shredded carrots
• 1 can sliced or chopped water chestnuts
• 1/2 tsp. fresh grated ginger
• 1 clove garlic, minced
• 1 3/4 tsp sesame oil, divided
• 3 Tablespoons soy sauce, divided
• 2 T plus 1 tsp. teriyaki, divided
• 1/2 tsp. dijon
• 1/4 tsp. hot chinese mustard, optional
• 3 1/2 tsp. sweet red chile sauce
• chopped cilantro for garnish, optional

Instructions

Preheat oven to 350.  Heat a bit of canola or olive oil in a skillet.  Saute the garlic and grated ginger.  Add the ground chicken and cook through.  Add 2 T. soy, 2 T. teriyaki, 1 1/2 tsp. sesame oil and 2 tsp. sweet red chile sauce.  Adjust seasonings if needed.   Chop up the water chestnuts and add them close to the end of the cooking.  I use sliced chestnuts and julienne them…or you can just use chopped.  Spray mini muffin tins and place a wonton wrapper in each cup.  Spoon a bit of the chicken mixture into each one.  Bake in preheated oven for 6-7 minutes until golden around edges.  Remove from oven and top each with some shredded carrots and a bit of chopped cilantro if you like.  Drizzle with sauce.   Recipe below.

To make the sauce: makes 2 Tablespoons

Mix together 1 T. soy, 1/4 tsp. sesame oil, 1 1/2 tsp. red chile sauce, 1/2 tsp. Dijon mustard, 1 tsp teriyaki sauce, 1/4 tsp. hot mustard (optional)

Can be doubled if needed