Thai Peanut Chicken Wonton Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned ground chicken, broccoli, and bell peppers are baked in crispy wonton cups with a Thai peanut sauce and melted cheese. A light, portion-controlled weeknight main with Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 532mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.