Thai Peanut Chicken Wonton Cupcakes
Try this Thai Peanut Chicken Wonton Cupcakes recipe, or contribute your own.
Try this Thai Peanut Chicken Wonton Cupcakes recipe, or contribute your own.
- 2 tablespoons water
- 2 teaspoons brown sugar
- 2 tablespoons low sodium soy sauce
- 1/4 easpoon garlic powder
- 1/2 easpoon black pepper
- 16 wonton wrappers
- 1 1/4 teaspoons sesame oil divided
- 1 1/2 cups broccoli slaw (you can find bagged broccoli slaw i dole, green giant and wegmans all make it)
- 2 tablespoons diced red bell peppers
- 1 cup chopped cooked chicken breast
- 1/4 up sprouts possibly more for garnish (i used broccoli but bean sprouts or any sprouts will work)
- 4 tablespoons pb2 powdered peanut butter (available in stores or
- 1/4 easpoon sriracha
- 1/2 up shredded 2% mozzarella cheese
- 8 teaspoons peanuts crushed (i put them in a big and hit them
- 1-2 teaspoons torn cilantro leaves
- Carbohydrate 11.7068458301322 g
- Cholesterol 1.44 mg
- Fat 0.946625000007101 g
- Fiber 0.315999992844646 g
- Protein 1.93860000074191 g
- Saturated Fat 0.142308750000781 g
- Serving Size 1 1 cupcake (26g)
- Sodium 287.819792062299 mg
- Sugar 11.3908458372876 g
- Trans Fat 0.101037500001988 g
- Calories 64 calories
Step-by-step
- Pre-heat the oven to 375.
- Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
- Pour 1 teaspoon of sesame oil into a skillet and bring over medium heat.
- Add the broccoli slaw and bell pepper and cook for 3-5 minutes until slaw is tender, stirring occasionally.
- Transfer the slaw mixture to a mixing bowl and combine with the chopped chicken and the sprouts.
- In a small bowl, combine the remaining ⅛ teaspoon sesame oil, PB2 powder, soy sauce, water, garlic powder, black pepper, sriracha and brown sugar and stir until well mixed into a sauce.
- Add the sauce to the chicken and slaw and stir to coat.
- Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.
- Using about half of the chicken mixture, spoon evenly into the wonton wrappers.
- Sprinkle the Mozzarella cheese evenly over the top of each cup.
- Press another wonton wrapper on top and add the remaining chicken mixture on top.
- Sprinkle the crushed peanuts evenly over the tops of the cups.
- Bake for 18-20 minutes until golden brown.
- Let cool 5 minutes before removing from muffin tin.
- Sprinkle the torn cilantro leaves and additional sprouts if desired.
Thai Peanut Chicken Wonton Cupcakes: A Busy Woman's Delight
Life as a working mom is a whirlwind. Between early morning meetings, school drop-offs, tackling a demanding job, and then the evening rush of homework, dinner prep, and bedtime stories, there’s barely a moment to breathe. Finding time to create healthy, delicious meals feels like an impossible task. But what if I told you there's a way to enjoy restaurant-quality food without spending hours in the kitchen? Enter these Thai Peanut Chicken Wonton Cupcakes – a recipe so quick, easy, and satisfying, it's become a staple in my busy week.
I stumbled upon this recipe during a frantic search for quick weeknight dinners. I needed something nutritious, flavorful, and, most importantly, something I could whip up in under 30 minutes. The beauty of these wonton cups lies in their simplicity. You’re essentially combining pre-cooked chicken with a vibrant mix of broccoli slaw, bell peppers, and a tangy peanut sauce. The wonton wrappers provide the perfect little edible vessel, and baking them adds a delightful crispness that elevates the dish beyond ordinary chicken salad. The entire process is incredibly straightforward, even for someone like me who’s more comfortable with multitasking than meticulous cooking.
One of the reasons I love this recipe so much is its flexibility. I often adjust it based on what I have on hand. Sometimes I substitute the broccoli slaw with leftover roasted vegetables, or I swap the sprouts for some extra chopped scallions. Feel free to experiment with different sauces, too. A drizzle of sriracha mayo adds a nice kick, while a sprinkle of sesame seeds provides a delightful textural contrast. The best part? These cupcakes are just as delicious reheated the next day, making them a perfect lunch or snack for the week ahead.
These aren’t just quick and easy; they're also surprisingly healthy. The generous helping of broccoli slaw ensures a good dose of vitamins, while the lean chicken provides protein to keep you feeling full and energized throughout the day. The peanut butter adds a creamy richness without compromising on the nutritional value. The recipe calls for PB2 powdered peanut butter, which is a great lower-calorie alternative to regular peanut butter. It helps keep the overall calorie count manageable, making them a guilt-free indulgence.
I usually prepare the chicken and sauce components in advance, storing them separately in the refrigerator. This makes assembly on busy weeknights a breeze. Simply assemble the wonton cups just before baking, and within 20 minutes, you’ll have a warm, comforting, and incredibly flavorful meal ready to enjoy.
Beyond the convenience and flavor, these Thai Peanut Chicken Wonton Cupcakes offer a sense of accomplishment. In the midst of a busy schedule, taking a few moments to create something delicious and nutritious for myself and my family feels incredibly rewarding. It’s a small act of self-care, a reminder that even amidst the chaos, there’s still time for simple joys. The satisfied smiles of my children as they dig into these savory bites are the ultimate reward. So, the next time you’re feeling overwhelmed by your to-do list, remember these wonton cupcakes. They’re a testament to the fact that healthy, delicious meals don’t have to be complicated. They can be quick, easy, and completely satisfying – a perfect recipe for the modern, busy woman (or anyone, really!).
Tips and Variations:
- Make it ahead: Prepare the chicken mixture and sauce ahead of time to save time on busy weeknights. Store separately in the refrigerator until ready to assemble.
- Spice it up: Add a pinch of red pepper flakes to the sauce for an extra kick.
- Get creative with veggies: Substitute the broccoli slaw with other vegetables like shredded carrots, zucchini, or mushrooms.
- Cheese variations: Experiment with different cheeses. Monterey Jack or even a sharp cheddar would be delicious.
- Gluten-free option: Use gluten-free wonton wrappers for a gluten-free version.
- Batch cooking: Double the recipe and freeze the extra cupcakes for a quick and easy meal later in the week.
I hope this recipe brings as much joy to your kitchen as it does to mine. Enjoy!
