Recently a reader suggested on my Facebook page that I make a potsticker flavored wonton cupcake and these Asian Chicken Wonton Cups are the delicious result. Thanks for the idea, Paula! These wonton cups are stuffed with hearty chicken, mushrooms and cabbage and seasoned with sesame oil, garlic, ginger, soy sauce, sriracha and hoisin sauce (my favorite). My mom was here when I first made them and she said “they have so many layers of flavors!” These Asian Chicken Wonton Cups are filling, flavorful and only 100 calories or 2 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here! They’re perfect for dinner and reheat well for lunch. You could even set them out as finger food at a party or have one as a snack!
These easy Asian Chicken Wonton Cups have layers of flavor!
Yield: 12wonton cups
Ingredients
2teaspoonssesame oil
1lbuncooked 99% lean ground chicken breast, you can substitute ground turkey breast
2garlic cloves, minced
1tablespoonfresh minced ginger
3ozshiitake mushrooms, diced (you can substitute another mushroom if unable to locate shiitake)
1cupshredded green cabbage, or bagged coleslaw mix
2sliced scallions, divided
¼teaspoonblack pepper
2tablespoonslow sodium soy sauce
2tablespoonsHoisin sauce, divided (found by the other Asian sauces)
1teaspoonsriracha hot sauce
24wonton wrappers
Instructions
Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Press another wonton wrapper on top and fill with the remaining chicken mixture.
Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin. Drizzle the remaining tablespoon of Hoisin sauce onto the tops of the wonton cups and sprinkle with the remaining sliced green onions.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per cupcake: 2 (SP calculated using the recipe builder on weightwatchers.com)Nutrition Information per cupcake: 100 calories, 10 g carbs, 1 g sugars, 1 g fat, 0 g saturated fat, 11 g protein, 1 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 2 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPointsWeight Watchers Points Plus: 2 per cupcake (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)Filling adapted from Damn Delicious