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Dec 01
19

Thai Peanut Chicken Wonton Cupcakes

Thai Peanut Chicken Wonton Cupcakes

I’m always looking for new ways to use my favorite PB2 peanut sauce in a recipe, and I decided it was about time I make an Asian-themed wonton cupcake. I’ve certainly made quite a few other types! As always, these Thai Peanut Chicken Wonton Cupcakes come together quickly and easily for a tasty, portion controlled weeknight meal. Perfect to make ahead for grab-and-go lunches as well!

Thai Peanut Chicken Wonton Cupcakes

This PB2 sauce is ultra rich and peanutty and it’s great over the hearty chicken, broccoli slaw and crispy wonton cups. The peanuts on top give it extra crunch and flavor and the cilantro and sprouts add freshness. I wasn’t originally sure about putting cheese in these since it’s not usually found with Asian flavors, but it helps the wonton layers stick together. It worked in my Thai Chicken Pizza recipe, so I gave it a try using less than usual and it worked great.

Looking for more ways to use wonton wrappers? I’ve got you covered! Check out my recipes for Chicken Parmesan Wonton Cupcakes, Mini Cinnamon Apple Tarts, Taco Cupcakes, French Dip Cupcakes, Berries and Cream Cinnamon Dessert Cups, Buffalo Chicken Cupcakes, Cheeseburger Cupcakes, Lasagna Cupcakes and more!

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Thai Peanut Chicken Wonton Cupcakes

Yield: 8 cupcakes

Ingredients:

  • 1 ¼ teaspoons sesame oil, divided
  • 1 ½ cups broccoli slaw (you can find bagged broccoli slaw in the produce sections, Dole, Green Giant and Wegmans all make it)
  • 2 tablespoons diced red bell peppers
  • 1 cup chopped cooked chicken breast
  • ¼ cup sprouts, possibly more for garnish (I used broccoli sprouts, but bean sprouts or any sprouts will work)
  • 4 tablespoons PB2 powdered peanut butter (available in stores or on amazon.com)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • ¼ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon sriracha
  • 2 teaspoons brown sugar
  • 16 wonton wrappers
  • ½ cup shredded 2% Mozzarella cheese
  • 8 teaspoons peanuts, crushed (I put them in a big and hit them a few times with a mallet)
  • 1-2 teaspoons torn cilantro leaves

Directions:

  1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
  2. Pour 1 teaspoon of sesame oil into a skillet and bring over medium heat. Add the broccoli slaw and bell pepper and cook for 3-5 minutes until slaw is tender, stirring occasionally. Transfer the slaw mixture to a mixing bowl and combine with the chopped chicken and the sprouts.
  3. In a small bowl, combine the remaining ¼ teaspoon sesame oil, PB2 powder, soy sauce, water, garlic powder, black pepper, sriracha and brown sugar and stir until well mixed into a sauce. Add the sauce to the chicken and slaw and stir to coat.
  4. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and add the remaining chicken mixture on top. Sprinkle the crushed peanuts evenly over the tops of the cups.
  5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Sprinkle the torn cilantro leaves and additional sprouts if desired.

Weight Watchers Freestyle SmartPoints:
3 per “cupcake” (SP calculated using the recipe builder on weightwatchers.com), a cupcake was 4 SP on the previous program

Weight Watchers Points Plus:
4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
137 calories, 13 g carbs, 2 g sugars, 5 g fat, 1 g saturated fat, 12 g protein, 2 g fiber (from myfitnesspal.com)

An Emily Bites Original, sauce from Bell Plantation

   
Yum

19 Responses to “Thai Peanut Chicken Wonton Cupcakes”

  1. #
    1
    Laura — December 2, 2014 @ 10:09 pm

    Looks delicious! Thank you for your recipes!

    • Emily Bites replied: — December 3rd, 2014 @ 12:13 pm

      Thanks! I hope you try them and love them! 🙂

  2. #
    2
    Emma M. — December 3, 2014 @ 11:50 am

    OMG! Your French dip wonton cupcakes are one of our FAVORITES and I’m drooling looking at these. I can’t wait to try them!

    • Emily Bites replied: — December 3rd, 2014 @ 12:12 pm

      I hope you love them just as much! 🙂

  3. #
    3
    Stephanie — December 3, 2014 @ 1:57 pm

    Just curious how you heat these up. Do they get soggy in the microwave?

    • Emily Bites replied: — December 6th, 2014 @ 4:10 pm

      I do usually microwave them, but you could throw them in the toaster oven if you prefer. The bottoms are soft and the tops are crispy by nature and they stay that way when reheated. I definitely wouldn’t say they get soggy though.

  4. #
    4
    Paula — December 5, 2014 @ 10:43 am

    What would be the accepted substitute for PB2 with regular peanut butter or peanut sauce?

    • Emily Bites replied: — December 6th, 2014 @ 4:04 pm

      you can use regular peanut butter, just sub for the water and PB2 powder

  5. #
    5
    Holly P — December 18, 2014 @ 8:42 pm

    We ate these ALL GONE tonight! Great healthy alternative, and even the kids loved it. These will definitely be on my regular rotation! I ended up subbing in sweet chili sauce instead of the sriracha to help tone down the spice for the kiddos and it was still super delicious. Thanks for these delightful cuppy-cakes. 🙂

    • Emily Bites replied: — December 21st, 2014 @ 8:55 pm

      I’m so thrilled they were a hit with the whole fam! Thanks for letting me know 🙂

  6. #
    6
    Elizabeth — January 11, 2015 @ 8:32 pm

    Just made these tonight and they were so very good; husband loved them too! I will make these again. Thank you so much for sharing your recipe’s.

    • Emily Bites replied: — January 12th, 2015 @ 4:30 pm

      I’m so glad you both loved them! 🙂

  7. #
    7
    Cory — January 12, 2015 @ 11:26 am

    Thank you, Emily, for such a tasty recipe. I didn’t have any precooked chicken so I amped up the spiciness by cooking some chicken breasts in hot chile oil before adding the broccoli slaw. It was fantastic! Husband ate 3 and claimed the leftovers for lunch.

    • Emily Bites replied: — January 12th, 2015 @ 4:30 pm

      Yum, I love spicy oil, that sounds great! So happy to hear they were a hit! 🙂

  8. #
    8
    Brittney — March 23, 2015 @ 8:37 pm

    Excellent!! I accidentally omitted the PB2 but they were still really good! Extra sriracha for dipping hit the spot.

    • Emily Bites replied: — March 24th, 2015 @ 1:17 pm

      Oops! haha. Glad they were good anyway 🙂

  9. #
    9
    Robyn — July 6, 2015 @ 11:31 am

    These are easy to make and taste so good. I used Tabasco in place of the sriracha. Next time I will add more broccoli slaw & peppers to up my veggie intake. The are great cold for lunch or breakfast on the go. Thanks for creating.

  10. #
    10
    Kristine — July 9, 2015 @ 3:43 pm

    I’m usually not a big peanut sauce fan, but we really enjoyed these. I didn’t use spouts, cilantro, or peanuts, and I added in extra slaw (2 c.) and red peppers (heaping 1/4 c.). I also didn’t have siracha so I used red pepper flakes and added 1 t. Hoisin sauce. Thank you Emily!

  11. #
    11
    Tanya — January 30, 2016 @ 11:57 pm

    AMAZING! Everyone, even my very picky 2 & 5 year-olds, LOVED these! I was afraid it wouldn’t have enough peanut butter flavor for me (I’m slightly addicted to all things peanut butter), but they were absolutely perfect! These are going into our regular recipe rotation. Thank you so much!

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