Thai recipe: Peanut Chicken Wonton Cups

Ingredients

• Nonstick cooking spray
• 24 wonton wrappers
• 1/3 cup peanut satay sauce
• 3 tbsp. refrigerated unsweeted coconut milk beverage
• 2 cups packaged shredded cabbage with carrot (coleslaw mix>
• 1 cup chopped cooked chicken breast
• 1/3 cup snipped fresh cilantro
• 2 tbsp. unsalted peanuts, chopped
• 1 tbsp crushed red pepper (optional)
• Sriracha sauce (optional)

Directions

1. Preheat oven to 375 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray. Press wonton wrappers onto bottoms and up sides of prepared muffin cups. Coat wonton cups with cooking spray. Bake 7 to 8 minutes or until edges are brown. Cool in pan on a wire rack.
2. In a medium bowl combine the peanut sauce and coconut milk. Add the coleslaw mix and chicken and toss to coat.
3. Fill wonton cups with coleslaw mixture. Top with cilantro, peanuts and, if desired, crushed red pepper and sriracha sauce. Serve immediately.