Thai Peanut Chicken Wonton Cups

Thai Peanut Chicken Wonton Cups

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From: Diabetic Living Magazine

This appetizer will be a hit at your next party! The wonton cups are filled with chicken, crunchy cabbage and a delicious peanut satay sauce. Make sure to serve them right away as the wonton cups will lose their crispness once refrigerated.

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 24 wonton wrappers
  • ⅓ cup peanut satay sauce, such as Thai Kitchen®
  • 3 tablespoons refrigerated unsweetened coconut milk beverage
  • 2 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 1 cup chopped cooked chicken breast
  • ⅓ cup snipped fresh cilantro
  • 2 tablespoons unsalted peanuts, chopped
  • 1 tablespoon crushed red pepper (optional)
  • Sriracha sauce (optional)


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat twenty-four 1¾-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.
  • 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.

Nutrition information

  • Serving size: 1 wonton cup
  • Per serving: 50 calories; 1 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 3 g protein; 11 mcg folate; 6 mg cholesterol; 1 g sugars; 149 IU vitamin A; 2 mg vitamin C; 13 mg calcium; 0 mg iron; 77 mg sodium; 27 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch

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