Chicken Wonton Cups

• 24 wonton wrappers
• 1 bunch cilantro roots fresh, intact + 2 tbsp, coarsely chopped
• 1 lemon sliced
• 3 chicken breasts
• 1/2 red onion thinly sliced
• 1 red bell pepper deseeded, finely shredded
• 1 tablespoon fresh mint chopped
• 2 tablespoons lemon juice
• 1 tablespoon sweet chili sauce
• 3 teaspoons fish sauce
• 2 red chilies fresh, thinly sliced, to serve

1. Preheat oven to 350u0b0F. Place wonton wrappers on a flat surface and lightly coat with oil. Line 2 - 12-cup mini muffin trays with wonton wrappers. Bake for 10-15 mins, or until crispy. Let cool.
2. Fill a large deep frying pan halfway with water. Cut cilantro roots and 1 inch of stalk from bunch of cilantro and add to water. Add lemon slices and bring to a boil. Reduce heat and add chicken. Simmer, uncovered, for 10 mins. Remove from heat and let chicken cool in liquid.
3. Shred chicken then mix with onion, pepper, chopped cilantro and mint. Whisk lemon juice with chili sauce and fish sauce then toss with chicken mixture. Distribute between wonton cups. Garnish with chilies and cilantro. Serve.

wonton wrappers, cilantro roots, lemon, chicken breasts, red onion, red bell pepper, lemon juice, sweet chili sauce, fish sauce, red chilies

Taken from www.yummly.com/recipe/Chicken-Wonton-Cups-1406285 (may not work)