Chicken Cups

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

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)

Recipe

• 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.