This easy Chicken Wonton recipe follows a reader’s suggestion to reduce the fat and calories by baking instead of deep-frying the filled wontons. I’ve also used reduced fat peanut butter and a sugar substitute. Each wonton has about 55 to 60 calories.
- 2 tablespoons shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 2 green onions
- 8 ounces ground chicken meat
- 3 tablespoons reduced fat peanut butter
- 3 tablespoon carrot (shredded)
- 1 teaspoon green curry paste
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sugar substitute (such as ZSweet)
- 2 teaspoons lime juice
1. Preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Spray 2 9 X 13 inch baking sheets with non-stick cooking spray (such as Pam).
2. Heat the wok over medium-high to high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic and green onion. Stir-fry briefly, then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through.
Stir in the remaining ingredients. Remove the wok from the burner and allow the mixture to cool.
3. Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture.
4. To cook the wonton, lay them out on the baking sheets and spray lightly with cooking spray. Bake for 12 to 15 minutes until golden, turning halfway through cooking.
Dim Sum and Party Recipes
Main Chinese Food Recipe File
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|