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Mango Cashew Chicken in Wonton Cups
2017-05-26
https://www.metro.ca/userfiles/image/recipes/poulet-a-la-mangue-noix-de-cachou-coupes-wonton-10575.jpg
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PT25M
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Preheat oven to 375°F (190°C).In a medium bowl, combine onion, garlic and chicken together and let it sit for 10 minutes.Place wonton wrappers into a 24 mini muffin pan to make shells.Brush lightly with 1 Tbsp (15 mL) of the oil.Bake until golden, about 8 minutes. Set aside to cool.In a large skillet, heat remaining oil over medium high heat.Cook chicken just until browned, about 5 minutes.In small bowl, whisk together broth, fish sauce, soy sauce and sugar.Pour over chicken and cook until almost all the liquid has been absorbed.Stir in the red pepper, mango, cashews and cilantro and cook one minute more.Spoon mixture into wonton cups and sprinkle with sesame seeds.
8
Campbell
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0
0
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1/2 small onion, minced
2 clove garlic, minced
2 cups (500 mL) chicken breast, diced
24 won ton wrappers
2 Tbsp. (30 ml) vegetable oil, divided
1 cup (250 mL) Campbell's ready to use Pho broth
1 Tbsp. (15 mL) fish sauce
1 Tbsp. (15 mL) soy sauce
2 tsp. (10 mL) sugar
1/2 red bell pepper, diced
1/2 mango
1/2 cup (125 mL) whole roasted cashew
1/4 cup (60 mL) fresh cilantro, chopped
1 Tbsp. (15 mL) toasted sesame seeds
Mango Cashew Chicken in Wonton Cups
8
servings
0 Hours 10 Minutes
Preparation
0 Hours 25 Minutes
COOKING
0 Hours 35 Minutes
TOTAL TIME
Ingredients
-
1/2
small onion, minced
-
2
clove garlic, minced
-
2 cups
(500 mL)chicken breast, diced
-
24
won ton wrappers
-
2 Tbsp.
(30 ml)vegetable oil, divided
-
1 cup
(250 mL)Campbell's ready to use Pho broth
-
1 Tbsp.
(15 mL)fish sauce
-
1 Tbsp.
(15 mL)soy sauce
-
2 tsp.
(10 mL)sugar
-
1/2
red bell pepper, diced
-
1/2
mango
-
1/2 cup
(125 mL)whole roasted cashew
-
1/4 cup
(60 mL)fresh cilantro, chopped
-
1 Tbsp.
(15 mL)toasted sesame seeds
Preparation
Preheat oven to 375°F (190°C).
In a medium bowl, combine onion, garlic and chicken together and let it sit for 10 minutes.
Place wonton wrappers into a 24 mini muffin pan to make shells.
Brush lightly with 1 Tbsp (15 mL) of the oil.
Bake until golden, about 8 minutes. Set aside to cool.
In a large skillet, heat remaining oil over medium high heat.
Cook chicken just until browned, about 5 minutes.
In small bowl, whisk together broth, fish sauce, soy sauce and sugar.
Pour over chicken and cook until almost all the liquid has been absorbed.
Stir in the red pepper, mango, cashews and cilantro and cook one minute more.
Spoon mixture into wonton cups and sprinkle with sesame seeds.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
