Chicken Cups

Name: Chicken Cups
Ingredients: 24 wonton wrappers (gow gee wrappers were specified); cooking spray (olive oil); 1 bunch coriander (with roots intact washed); 1 lemon (medium sliced); 3 chicken breast fillets (600 grams); 1/2 red onion (small halved lengthwise and thinly sliced); 1 red capsicum (small finely shredded); 1/2 cup coriander (coarsely chopped); 1/4 cup coriander (extra coarsely chopped to serve); 1/2 cup mint (coarsely chopped); 2 tablespoons sweet chili sauce; 3 teaspoons fish sauce; 2 chilies (small red deseeded thinly sliced to serve)

13 ingredients

9 steps

Ingredients

24 wonton wrappers (gow gee wrappers were specified)
cooking spray (olive oil)
1 bunch coriander (with roots intact washed)
1 lemon (medium sliced)
3 chicken breast fillets (600 grams)
1/2 red onion (small halved lengthwise and thinly sliced)
1 red capsicum (small finely shredded)
1/2 cup coriander (coarsely chopped)
1/4 cup coriander (extra coarsely chopped to serve)
1/2 cup mint (coarsely chopped)
2 tablespoons sweet chili sauce
3 teaspoons fish sauce
2 chilies (small red deseeded thinly sliced to serve)

Directions

1

Preheat oven to 180C (160C fan forced).
2

Place wrappers on a flat surgace and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
3

Place water in a large deep frying pan to 3/4 full.
4

Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
5

Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
6

Drain stock from chicken, shred chicken.
7

Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
8

Whisk the juice and sauces and add to salad.
9

Spoon chicken mixture into cups and top with chilli and extra coriander and serve.