Chicken Cups
Created by ImPat on November 6, 2014
- Servings: 24
- Prep Time: 20m
- Cook Time: 25m
- Recipe #15678
Ingredients
- 24 wonton wrappers (gow gee wrappers were specified)
- Cooking spray (olive oil)
- 1 bunch coriander (with roots intact washed)
- 1 lemon (medium sliced)
- 600 grams raw chicken breast (3 fillets)
- 1/2 red onions (small halved lengthwise and thinly sliced)
- 1 red capsicum (small finely shredded)
- 1/2 cup coriander (coarsely chopped)
- 1/4 cup coriander (extra coarsely chopped to serve)
- 1/2 cup fresh chopped mint (coarsely chopped)
- 2 tablespoons sweet chili sauce
- 3 teaspoons fish sauce
- 2 whole chilies (small red deseeded thinly sliced to serve)
How to Make
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Step 1: Preheat oven to 180C (160C fan forced).
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Step 2: Place wrappers on a flat surface and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
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Step 3: Place water in a large deep frying pan to 3/4 full.
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Step 4: Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
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Step 5: Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
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Step 6: Drain stock from chicken, shred chicken.
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Step 7: Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
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Step 8: Whisk the juice and sauces and add to salad.
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Step 9: Spoon chicken mixture into cups and top with chilli and extra coriander and serve.
Nutritional Facts
- Serving Size: 1 (283 g)
- Calories 106.8
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 69.3 mg
- Sodium - 1024.7 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.6 g
- Protein - 9.5 g
- Calcium - 25.7 mg
- Iron - 1.3 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg