These make great appetizers or snacks.  Serve as a meal with a side of rice or an Asian soup or salad.  Can freeze them after baking. To reheat, just thaw and bake at 350 degrees until warm (cover loosely w/foil near end of baking to avoid overbaking the wontons).

calories: 100KCAL

yield: 12 WONTON CUPS

Ingredients:

• 2 teaspoons sesame oil
• 1 lb uncooked 99% lean ground chicken breast, you can substitute ground turkey breast
• 2 garlic cloves, minced
• 1 tablespoon fresh minced ginger
• 3 oz shiitake mushrooms, diced (you can substitute another mushroom OR any other veggie such as eggplant, carrot, etc)
• 1 cup bagged coleslaw mix or shredded green cabbage
• 1 sliced scallion or a little finely diced onion
• ¼ teaspoon black pepper
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Hoisin sauce (found by the other Asian sauces)
• 1 teaspoon sriracha hot sauce
• 24 wonton wrappers

Instructions:

1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
2. Pour the sesame oil in a large skillet or sauté 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, 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, Hoisin sauce, and the sriracha and stir to combine.
3. 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.
4. 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.