Asian Chicken Won Ton Cups

• Vegetable cooking spray
• 24 won ton wrappers (we tested with Frieda's Asian Specialties)
• 3 tablespoons creamy peanut butter
• 3 tablespoons water
• 2 tablespoons fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 2 teaspoons chili sauce with garlic (we tested with Hokan)
• 2 teaspoons dark sesame oil
• 1/2 cup sliced almonds, toasted
• 2 green onions, sliced
• 1 cup chopped cooked chicken
• 1/2 cup shredded napa cabbage

1. Coat 24 miniature muffin cups with cooking spray. Carefully press 1 won ton wrapper into each muffin cup; spray lightly with cooking spray (wrapper will extend above rim). Bake at 375u0b0 for 8 to 10 minutes or until lightly browned and crisp. Remove from pan; cool completely on a wire rack. Store in airtight container until ready to assemble cups.
2. Meanwhile, whisk together peanut butter and next 6 ingredients. Add sliced almonds, sliced green onions, and chicken; toss to coat. Cover and chill chicken until ready to assemble cups.
3. Fill won ton cups evenly with cabbage (about 1 teaspoon) and chicken mixture (about 2 1/2 teaspoons) just before serving.
4. Make Ahead: Won ton cups can be baked a day ahead and stored in an airtight container. Chicken filling and cabbage can be prepared a day ahead and chilled separately.

vegetable cooking spray, wrappers, peanut butter, water, lime juice, rice wine vinegar, honey, chili sauce, dark sesame oil, almonds, green onions, chicken, cabbage

Taken from www.myrecipes.com/recipe/asian-chicken-won-ton-cups (may not work)