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! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
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.
These Thai Peanut Chicken Wonton Cupcakes come together quickly and easily for a tasty, portion controlled weeknight meal!
Yield: 8cupcakes
Ingredients
1 ¼teaspoonssesame oil, divided
1 ½cupsbroccoli slaw, you can find bagged broccoli slaw in the produce sections, Dole, Green Giant and Wegmans all make it
2tablespoonsdiced red bell peppers
1cupchopped cooked chicken breast
¼cupsprouts, possibly more for garnish (I used broccoli sprouts, but bean sprouts or any sprouts will work)
4tablespoonsPB2 powdered peanut butter, available in stores or on amazon.com
2tablespoonslow sodium soy sauce
2tablespoonswater
¼teaspoongarlic powder
½teaspoonblack pepper
¼teaspoonsriracha
2teaspoonsbrown sugar
16wonton wrappers
½cupshredded 2% Mozzarella cheese
8teaspoonspeanuts, crushed (I put them in a big and hit them a few times with a mallet)
1-2teaspoonstorn cilantro leaves
Instructions
Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
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.
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.
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.
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.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!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)MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)An Emily Bites Original, sauce from Bell Plantation