Chicken Wontons Recipes


CHICKEN WONTONS

These boiled chicken wontons are delicately flavored and would go great in a chicken-based soup.

Recipe From allrecipes.com

Provided by Jaline

Time 1h

Yield 4

Steps:

  • Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
  • Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
  • Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.


Chicken Wontons image

Number Of Ingredients: 9

Ingredients:

  • 2 skinless, boneless chicken breast halves, minced
  • 1 egg
  • 1 green onion, minced
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon Asian (toasted) sesame oil
  • 1 tablespoon vegetable oil
  • ¼ teaspoon salt
  • 50 wonton wrappers
  • 2 cups cold water


CRISPY CHICKEN WONTONS

Served with a choice of sauces, these crunchy appetizers are a big hit at parties. They're so popular that my family has even requested them as a main dish for dinner. -Connie Blesse, Auberry, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield about 4 dozen.

Steps:

  • In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.


Crispy Chicken Wontons image

Number Of Ingredients: 11

Ingredients:

  • 3 cups finely chopped cooked chicken
  • 1/2 cup shredded carrots
  • 1/4 cup finely chopped water chestnuts
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1/2 to 1 teaspoon ground ginger
  • 1 package (16 ounce) wonton wrappers
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • Plum or sweet-and-sour sauce


CHICKEN WONTON TACOS

Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.

Recipe From allrecipes.com

Provided by OdaMae

Time 1h30m

Yield 7

Steps:

  • Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
  • Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
  • Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.


Chicken Wonton Tacos image

Number Of Ingredients: 10

Ingredients:

  • ⅓ head red cabbage, sliced and chopped
  • 4 small carrots, peeled and grated
  • ¼ cup coleslaw dressing
  • ¼ cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons sesame oil
  • 1 pound ground chicken
  • ¼ cup stir-fry sauce
  • 14 wonton wrappers


APPLEBEE'S CHICKEN WONTON

Copy Cat recipe of Applebee's Wonton Tacos. You can substitute the chicken for pork to have Applebee's Pork Wontons

Recipe From food.com

Provided by LibertyJustice

Time 1h15m

Yield 2-4 serving(s)

Steps:

  • Step 1: In a bowl or seal-able plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
  • Step 2: In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside.
  • Step 3: Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
  • Step 4: To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.


AppleBee's Chicken Wonton image

Number Of Ingredients: 13

Ingredients:

  • 1 lb boneless skinless chicken breast (sliced into small chunks)
  • 2 tablespoons olive oil
  • 1/4 cup stir-fry sauce
  • 1/2 cup asian toasted sesame dressing (for marinade)
  • 2 tablespoons asian toasted sesame dressing (for coleslaw)
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 cup coleslaw mix
  • 10 wonton wrappers
  • oil (for frying)
  • 1/4 cup green onion (sliced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onion (diced)


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