Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce Recipe -
Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce Recipe
  • READY IN 50 mins

Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    50 mins


  1. 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.
  2. Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator 15 minutes.
  3. 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.
  4. 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.
Kitchen-Friendly View


  • * 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.

Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2005

Loved this recipe! I tripled the recipe and served them as an appetizer at a dinner party and they were gone immediately. They were by far everyone's favorite. It was also very easy to prep most of it ahead of time, then put them together in about 10 minutes when company arrives.

Most Helpful Critical Review
Aug 20, 2006

I made these for a dinner party last night and everyone seemed to enjoy them. Just a couple of points though, IMHO there is way too much cumin, that is the only spice I could taste and considering this is supposed to be "Asian spiced"...the cumin doesn't cut it. Also, I could have probably made about 6 more of these with the amount of chicken I had leftover, so the recipe yield should be somewhere around 18 (not 12 as indicated). Lastly, the amount of sauce made was too much for the 12 appetizers. You probably could cut that in half. All in all, I think everyone enjoyed them, but I think, if nothing else, you should reduce the amount of cumin to 1/2 tsp at most.


26 Ratings

Aug 21, 2005

Great recipe! I always alter any recipe to my family's taste which was easy to do. I used frozen filo cups and canned chicken so it took only a few minutes to prepare this recipe. I tried making some with cheddar cheese topping instead of the sauce for a different taste/texture which was okay but the sauce is a great contrast to the spices in the filling. I plan to make these again.

Jan 02, 2006

I gave up on the wonton wrappers as they were chewy when cool. Used filo dough cups instead. Made chicken and sauce the day ahead. Will make a bit spicier next time.

Dec 17, 2005

Made these for a party, and they were somewhat of a hit. I loved them, but not sure everyone else did. THe leftover filling we had made GREAT chicken salad sandwiches. I moistened the filling with mayo & it turned out great! Real easy to make!

Nov 20, 2005

I made this for company and easily impressed my guests. They looked beautiful and professional and tasted absolutely delicious. The apricot vanilla sauce adds a wonderful flavor to the chicken. I would definitely make this recipe again.

Jun 12, 2006

These were a hit. I followed the recipe exact the first time. The wontons looked a little greasy, but they tasted good. The second time I decided not to spray the wontons with cooking spray and they turned out much better--very crispy. Try them, you won't be disappointed :)

Apr 17, 2006

I made these for an Oscar Party, and they were devored quickly. I've made them several times since. I think you can squeeze more servings out of the filling than the recipe says. I also didn't include onions because of people's preferences, and they didn't seem to be lacking anything. One of my favorite recipes I've found on this website!


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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