Talk to you later take-out... These wontons are not only healthy, but tasty. Since they're baked not fried, make these Chinese bites better for you.
For 0015 Serving(s)
2 tablespoon(s) shallots, finely chopped
1garlic clove, finely chopped
8 ounce(s) ground chicken
3 tablespoon(s) No-Nut Butter
1/2 ounce(s) shredded carrots
1 teaspoon(s) green curry paste
2 1/2 tablespoon(s) soy sauce
1 1/2 teaspoon(s) sugars
1/8 floz lime juice
Preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Spray 2 9 X 13 inch baking sheets with cooking spray .
Heat the wok over medium-high to high heat. Add 2 tablespoons oil, making sure it runs down the sides of the wok. When the oil is hot, add the shallots, garlic and green onion. Stir-fry briefly, then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through
Stir in the remaining ingredients. Remove the wok from the burner and allow the mixture to cool.
Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape. Should look like a diamond more than a square. Continue with the rest of the mixture.
To cook the wonton, lay them out on the baking sheets and spray lightly with cooking spray. Bake for 12 to 15 minutes until golden, turning halfway through cooking.