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Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce

By: McCormick® Gourmet Collection®

"Delight your guests with this perfect hand-held appetizer to ring in the season. Use prepared wonton wrappers available in the grocery store to make an eye-catching edible shell for the spiced chicken filling highlighted by a ginger and vanilla flavored sauce."

Rate/Review | Read Reviews (21)

606 Saves

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

12 refrigerated wonton wrappers*
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup finely chopped onion
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon McCormick® Gourmet Collection® Basil Leaves
1 teaspoon McCormick® Gourmet Collection® Ground Cumin
3/4 teaspoon McCormick® Gourmet Collection® Ground Ginger
1/2 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder
1 cup fresh spinach, cut into thin strips
Vanilla Apricot Sauce:
1/2 cup apricot jam
1 tablespoon orange juice
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Gourmet Collection® Ground Ginger
1/8 teaspoon McCormick® Pumpkin Pie Spice

Directions

To make wonton cups, preheat oven to 350 degrees F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator 15 minutes.
Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave 25 seconds or until warm. Top chicken cups with a dollop of sauce.

Footnotes

* Available in the produce section of the grocery store.
Do-Ahead Suggestions
Bake wonton cups; store in air-tight container at room temperature for 1 to 2 days. Make the sauce 1 to 2 days ahead; cover, refrigerate and heat just before serving.

Nutritional Information

Amount Per Serving Calories: 134 | Total Fat: 3.7g | Cholesterol: 24mg Powered by ESHA Nutrient Database

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Reviewed on Oct. 25, 2005 by Jenn

Loved this recipe! I tripled the recipe and served them as an appetizer at a dinner party and...

Reviewed on Aug. 21, 2005 by Sunny

Great recipe! I always alter any recipe to my family's taste which was easy to do. I used...

Reviewed on Jan. 2, 2006 by RYSWISKGAL

I gave up on the wonton wrappers as they were chewy when cool. Used filo dough cups instead....

Reviewed on Dec. 17, 2005 by ARMYWIFE99

Made these for a party, and they were somewhat of a hit. I loved them, but not sure everyone...

Reviewed on Nov. 20, 2005 by CITYGIRL22

I made this for company and easily impressed my guests. They looked beautiful and professional...

Reviewed on Aug. 20, 2006 by kelcampbell

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I made these for a dinner party last night and everyone seemed to enjoy them. Just a couple...

Reviewed on Jun. 12, 2006 by CameronsMomma

These were a hit. I followed the recipe exact the first time. The wontons looked a little...

Reviewed on Apr. 17, 2006 by Carrie H.

I made these for an Oscar Party, and they were devored quickly. I've made them several times...

Reviewed on Oct. 10, 2006 by dandbl71

The presentation is 5 stars, however the marinated chicken was a little too strong for me. I...

Reviewed on Sep. 30, 2006 by IMVINTAGE

I made my own cups out of phyllo dough, I used a 13 oz can of chunk chicken & I subbed chopped...

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