Thai chicken won ton cups

Thai chicken larb won ton cups | www.scalingbackblog.com

These Thai larb chicken won ton cups are my new favorite handheld food delivery system.  Make it possible to abandon my fork and I am all over that.  Tacos, burritos, salad rolls, calzones anything where I can eat with my fingers and I am a happy camper.  We’ve been turing to Thai inspired dishes a lot since my son developed his dairy allergy.  Most Asian cuisine has very little dairy in general and I love the use of fresh simple ingredients.  It’s also a bonus because all three of us will eat this which in my house doesn’t happen very often.  This simple chicken larb takes just 15 minutes to put together and while you are cooking the chicken you can crisp up some won ton cups in the oven for a delicious and easy appetizer that will impress everyone!  As a bonus it’s fairly healthy and a great way to sneak in some veggies while no one is looking!

Thai chicken larb won ton cups | www.scalingbackblog.com

The chicken is seasoned with lemongrass, ginger and garlic and I highly recommend using a microplane to grate them all quickly and it’s the best way to really infuse the chicken with all the aromatics.  If you are unfamiliar with lemongrass don’t ignore it any longer.  I actually just planted some in my garden because it can be a little difficult to find and even when I do see it in the grocery it’s usually a sad shriveled up mess.  Don’t worry if you can’t find any, you could substitute the zest of a lime instead in a pinch.

Thai chicken larb won ton cups | www.scalingbackblog.comThai chicken larb won ton cups | www.scalingbackblog.comThai chicken larb won ton cups | www.scalingbackblog.com

I have to admit that I ate the leftovers the next two days and turned it into a salad which I think I might have liked even more.  I threw a bunch of greens, herbs and bean sprouts in a bowl, topped it with the larb and drizzled a bit of the sauce over the top.  And don’t forget those crispy won ton skins.  If you lay them flat onto a parchment lined cookie sheet they only take about 5 minutes to cook, so bonus!

Thai chicken larb won ton cups | www.scalingbackblog.comThai chicken larb won ton cups | www.scalingbackblog.com

If you give this recipe a try, I’d love to hear what you think!  Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with!

Thai chicken larb won ton cups | www.scalingbackblog.comThai chicken larb won ton cups | www.scalingbackblog.comThai chicken larb won ton cups | www.scalingbackblog.com

Thai chicken won ton cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • For the crispy won tons:
  • 1 package won ton wrappers
  • 1 tablespoon olive oil
  • For the chicken larb:
  • 1 stalk fresh lemongrass
  • 3 cloves of garlic
  • 1-inch piece fresh ginger
  • 1 tablespoon grape seed oil
  • 1 shallot thinly sliced
  • 1 pound ground chicken thighs
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce or sriracha
  • 2 scallions, finely chopped
  • 1 Thai chili, finely diced
  • 1 cup mixed herbs (Thai basil, mint, cilantro)
  • For the dipping sauce:
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • ½ teaspoon chili garlic sauce
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • To garnish:
  • Fresh herbs
  • Bean sprouts
  • Micro greens
  • lime wedges
Instructions
  1. For the won ton cups:
  2. Preheat the oven to 375 degrees. Brush 12 won ton wrappers with the tablespoon of olive oil. I like to put the oil in a small shallow bowl and dip the wrappers and then rub the oil over the wrappers with my fingers. Line a muffin tin with the wrappers and then bake them until golden brown and crispy 12-15 minutes.
  3. For the chicken larb:
  4. Remove the tough outer leaves of the lemongrass and trim the bottom off. Using a micro plane grater grate 1 tablespoon of lemongrass, garlic and ginger. Heat the tablespoon of grape seed oil over medium-low heat and cook the aromatics (lemongrass, garlic and ginger) and the shallot for 3-4 minutes until fragrant and just starting to get some color. Increase the heat to medium, add the ground chicken and cook, stirring occasionally until the chicken is no longer pink, about 5 minutes. In a small bowl combine the fish sauce, lime juice, honey, sesame oil and chili sauce and stir well to combine. Add the sauce to the chicken, stir well and cook for 2-3 minutes until cooked through. Add the scallions, thai chili, and herbs and set aside.
  5. For the dipping sauce:
  6. In a small bowl,combine the ingredients for the dipping sauce and stir well to combine.
  7. To serve: Spoon a tablespoon of the chicken mixture into the prepared won ton cup, and top with a few trimmed bean sprouts and some micro greens. Serve the sauce on the side.
  8. Bonus: Alternatively, you can toss the chicken on top of a bed of your favorite greens, crush up the won tons and sprinkle on top along with the garnishes and a drizzle of the sauce.

Thai chicken larb won ton cups | www.scalingbackblog.comThai chicken larb won ton cups | www.scalingbackblog.com

Meet Tina | Scaling Back Blog

Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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