Chicken Wonton Cups

• 48 whole Square Wonton Wrappers
• 2-½ cups Chopped Cooked Chicken
• 1 dash Salt And Pepper, to taste
• 1 cup Coleslaw Mix, Chopped
• 2 whole Green Onions, Finely Chopped
• 2 cloves Garlic, Minced
• 2 teaspoons Grated Fresh Ginger
• ¼ cups Soy Sauce
• 2 Tablespoons Rice Wine Vinegar
• 1-½ Tablespoon Brown Sugar
• 1-½ teaspoon Dark Sesame Oil
• 1-½ teaspoon Sriracha (asian hot sauce)
• 2 Tablespoons Canola Oil
• ¾ cups Chicken Broth
• ¼ teaspoons Crushed Red Pepper Flakes
• 1 Tablespoon Toasted Sesame Seeds

Preheat oven to 350F. Spray mini muffin tins with cooking spray, and place one wonton wrapper in each cup, forming a little bowl.

Spray wrappers with additional cooking spray, and bake 5-7 minutes.

Remove wonton wrappers from tins and place upside-down on a baking sheet. Spray with cooking spray.

Bake an additional 5 minutes, until cups are crisp and golden. Remove from baking sheet and let cool.

Combine chicken, salt and pepper, coleslaw mix, and green onions in a bowl.

In a small saucepan, combine garlic, ginger, soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha, canola oil, broth, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer until dressing is slightly reduced. Add to chicken mixture. (You might not need all the dressing.) Stir in sesame seeds.

Spoon a teaspoon or two of filling into each wonton cup. Serve at room temperature.