Thai Peanut Chicken Wonton Cups
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.Advertisement
In a medium bowl combine the peanut sauce and coconut milk. Add the coleslaw mix and chicken and toss to coat.
Fill wonton cups with coleslaw mixture. Top with cilantro, peanuts and, if desired, crushed red pepper and sriracha sauce. Serve immediately.
To make ahead: The chicken mixture can be made ahead and stored in the refrigerator up to 2 days. The wonton cups are best served the same day they are baked, as they will lose their crispiness once refrigerated. Assemble the wonton cups just before serving.