Asian Spiced Chicken In Wonton Cups With Vanilla Apricot Sauce Recipes

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ASIAN SPICED CHICKEN WITH VANILLA APRICOT SAUCE



Asian Spiced Chicken With Vanilla Apricot Sauce image

I got this recipe from McCormick. This recipe has a unique contrast of flavor, is healthy, uses ingredients that most people have on hand, and is so good! I have altered it a little from the original. I like to serve over rice with crunchy wonton strips on top (original recipe used wonton cups, no rice & served as an appetizer). I double the sauce when I make it because it's that good! I don't know of many asian resaurants that make a dish this great!

Provided by Quest4ZBest

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 cup finely chopped onion
2 tablespoons soy sauce
1 teaspoon lemon juice
2 tablespoons olive oil
1 teaspoon basil leaves
1 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon black pepper
1 cup fresh spinach, cut into thin strips
1/2 cup apricot jam
1 tablespoon orange juice
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon pumpkin pie spice

Steps:

  • Combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
  • Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Serve over rice.
  • To prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. Serve sauce on side, or pour over chicken mixture.

Nutrition Facts : Calories 636.9, Fat 20, SaturatedFat 3.3, Cholesterol 145.3, Sodium 1318.6, Carbohydrate 63.3, Fiber 2.5, Sugar 39.5, Protein 52.4

WON TON WRAPPED CHICKEN WITH APRICOT DIPPING SAUCE



Won Ton Wrapped Chicken With Apricot Dipping Sauce image

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course.

Provided by blucoat

Categories     Chicken Breast

Time 30m

Yield 32 won tons

Number Of Ingredients 13

3 teaspoons brown sugar
2 teaspoons salt
4 garlic cloves, minced
4 teaspoons dry sherry
2 teaspoons cornstarch
6 tablespoons vegetable oil
1 teaspoon soy sauce
1 lb boneless skinless chicken breast (about 3 cutlets)
1 (12 ounce) package wonton wrappers (the smaller 3 1/2 -inch square ones)
peanut oil, for frying (about 2 cups)
12 ounces apricot preserves
4 teaspoons yellow mustard
4 tablespoons teriyaki sauce

Steps:

  • For the chicken: In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
  • For the wrappers: Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the won ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
  • Heat the peanut oil in a large skillet until hot. Cook the won ton wrapped chicken for about 2 minutes per side, turning once.
  • For the sauce: In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.

ASIAN CHICKEN WONTON CUPS W VANILLA APRICOT SAUCE



Asian Chicken Wonton Cups w Vanilla Apricot Sauce image

Unique and yummy appetizer I served on New Years Eve

Provided by barbara lentz

Categories     Meat Appetizers

Time 25m

Number Of Ingredients 12

12 wonton wrappers
1 lb chicken breasts cut into bite size pieces
1 medium onion finely chopped
2 Tbsp each lemon juice, olive oil, soy sauce
1 tsp each basil, cumin and ground ginger
1/2 tsp each black pepper and garlic powder
1/2 c green parts of bok choy thinly sliced
VANILLA APRICOT SAUCE
1/2 c apricot jam
2 Tbsp orange juice
1 tsp vanilla
1/4 tsp each cinnamon and ground ginger

Steps:

  • 1. Preheat oven 350 degrees. Coat a 12 cup muffin pan with cooking spray. Press 1 wonton square into each cup. Bake 7 minutes until lightly brown. Cool in pan. Remove and set aside.
  • 2. Place chicken, onion, lemon juice, olive oil, soy sauce, and seasonings in medium bowl. Toss to coat. Refrigerate for 30 minute to marinate.
  • 3. Heat a large skillet on medium high heat. Add chicken mixture and cook 7 minutes or until chicken is done. Stir in bok choy. cook 1 minute. Drain liquid from pan. Fill each wonton cup with chicken mixture.
  • 4. For the vanilla apricot sauce. Mix all ingredients together in small saucepan. Cook until warmed. Top chicken cups with a dollup of sauce. Serve warm

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