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Game Day Appetizers: Thai Chicken Mini Wonton Cups

Thai chicken wonton cups appetizer recipe

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Servings 24 wonton cups


  • 24 wonton wrappers
  • 2 lbs. chicken thighs trimmed
  • 2 tbsp. hoisin sauce
  • 1/4 c. soy sauce
  • 1 tsp. lemon juice
  • 1/2 c. carrots shredded
  • 4 cloves garlic minced
  • 1/2 c. green onions diced
  • 1/2 c. cilantro diced
  • 1/2 c. cabbage diced
  • 1/4 c. cashews crushed (optional)


  • Preheat oven to 350 degrees. Lightly grease each cup in the mini muffin pan with non-stick spray.
  • Separate wonton wrappers and press them down into each individual cup, molding the wonton to the inside of the pan. Bake for 10 - 15 minutes, or until golden brown. Remove from the oven and set aside.
  • Cut the chicken thighs into small pieces and saute them in a non-stick pan for 4-5 minutes, or until browned. Reduce heat to low, stir in the soy sauce, hoisin sauce, lemon juice, and optional cashews.
  • Next, add all of the veggies and stir until they are coated and thoroughly combined. Cover and simmer for about 10 minutes.
  • Remove from heat and allow the chicken mixture to cool. Dice chicken up into smaller pieces and evenly spoon into each wonton cup.
  • Place wonton cups on a platter or serving dish and sprinkle with a few more green onions and crushed cashews.